As you probably know by now, I don’t have any diet related dogmas (except avoiding industrial chemicals, pesticides, toxins and other additives in food), but I do follow my body’s intuition and listen to it very closely when deciding what to eat. I have noticed not eating dairy products on a daily basis has improved the way my body looks and feels tremendously. I used to be one of those gals that SWORE by greek yogurt for snack time… and now I can’t even think of having that stuff. My skin is brighter and less sensitive, my stomach feels flatter and my general energy soars when I pay attention to the amount of dairy products in my diet. But, if there’s one thing that gets me off my routine – it’s ice cream! I love it! And that’s why I’m always looking for ways to enjoy dairy free desserts and it’s why I created this recipe so I can enjoy ice cream all the time without sacrificing how I feel, the way I look or my energy level.
This recipe is for homemade coconut milk-based ice cream made just like your old time favorites. Yesterday, I made Pistachio Almond, because that used to be my favorite ice cream at Baskin-Robbins before I figured out all the crazy artificial colors and additives it had… I’ve made this recipe with 2 other flavor profiles recently too, my husband’s favorites – Cookies and Cream and Mint Chocolate Chip. They are both SO GOOD!
You can get really creative with this recipe because it has a common base of ingredients. I hope you have fun with it and report back your delicious results!
- Base:
- 1 can of full fat coconut milk (13.5 ounces)
- 3 frozen bananas or ½ cup coconut palm sugar
- pinch of sea salt
- For Almond Pistachio Flavor: 1 and ½ tsp almond extract,1 vanilla bean seeded or 1 tsp vanilla extract,1/2 cup toasted and chopped almonds and pistachios
- For Mint Chocolate Chip Flavor: 2 tsp peppermint extract, ⅓ cup raw cacao nibs or chocolate chips of your choice
- For Cookies & Cream Flavor: 1 tbsp vanilla extract , 10 cocao einkorn cookies broken into pieces or cookie of your choice
- Combine base ingredients in blender and blend until smooth
- Add liquid flavorings (extracts) into blender and blend again
- Pour mixture into ice cream machine and turn on
- Mix for at least 20 mins or until ice cream is formed
- Stir in dry ingredients - i.e. nuts, cookies, etc and serve
- Best served immediately, if stored in freezer, place back into ice cream maker to make smooth and creamy again.
How To Make Coconut Milk Ice Cream
Step 1: Blend coconut milk with sugar of choice (frozen bananas or coconut palm sugar) and extract flavorings in a high-speed blender
Step 2: Pour into (pre-frozen) ice cream machine. The Cuisinart machine makes awesome ice cream…
Step 3: Let the machine work for about 20 mins or so
Step 4: Stir in chopped nuts, cacao nibs or cookies depending on which flavor you are making
Step 5: Store ice cream in freezer in a safe glass container
Step 6: Serve and enjoy!
Do you know someone who is a frozen yogurt addict or loves ice cream? Share this post with them… don’t let them miss out in all this easy to make goodness.
Cheers,
Food Babe
P.S. If you like recipes like this that make your body feel amazing and beautiful, you’ve got to check out the Food Babe Meal Plans for Health program.
Can’t wait to try this recipe with pistachios! Sounds so good!! Yum!
Thank you 🙂
It’s very Indian, isn’t it 🙂
I just saw a recipe for coffee ice cream. Do you think this recipe could also be used to make a coffee version?
I’m going to make the almond pistachio this week. Waiting for the ice cram maker to arrive!
My coconut milk ice cream always turns out icy and not creamy. I’m looking forward to trying your version. Thank you!
Macros?
calculate it yourself… it’s not hard – go to caloriecount.com
This looks amazing, im obsessed with mint choc chip and just tonight looked at the container of so-licious coconut milk ice cream but it had so many ingredients (including carageenan) I couldnt buy it…
This looks so good! Can’t wait to try it! How could I make chocolate flavored coconut milk ice cream? Chocolate is my absolute favorite!! Any ideas?
Add some cocoa powder!
Looks DELICIOUS. Can’t wait to try!
What glassware do you use/recommend for the freezer?!
I use standard pyrex dishes usually with silicone lids.
How strong is the banana flavor if you go that route? Does it taste like banana ice cream (which wouldn’t be bad depending on the flavor!)?
With all the other flavorings, the banana is more subtle, but if you really want the other flavors to stand on their own – leave the banana out. I included it as an option because it works really well as a whole food sweetener.
Great, thank you! I plan on making my dad his own custom ice cream flavor for Father’s Day!
I really don’t like the taste of coconut. Can you use almond milk in the place coconut for this recipe?
I haven’t tried it – but I’m sure it can be done! Let me know if you try it.
You can use like half almond and half coconut. If you just use almond milk the ice cream will be more like shaved ice consistency instea of ice cream since the almond milk doesn’t thicken up as well as coconut milk. I have a dairy allergy so I have spent years trying different recipes. The best in my opinion is half coconut milk and half soy milk.
make your own RICH almond milk by soaking 1 cup of almonds in water overnight, draining then, and then blending it in a blender for 8 minutes with 2 -4 cups of filtered water, 1 tsp vanilla and some whole food sweetener of your choice (tsp of coconut palm sugar, or maple syrup or honey or stevia) and pinch of sea salt. Use a nut milk bag to squeeze the pulp so that you get all the liquid out. (OR cheesecloth OR clean kitchen towel). This will be very rich and good for ice cream. If you want to make it to drink – it’s 1 cup of almonds and 4-16 cups of filtered water – 4 cups would be the equivalent of whole milk, 16 the equivalent of skim milk. So for ice cream, I’d start with just 1 cup of soaked and drained almonds to 2 cups of water. And then add from there to dilute more if you wish. Use the almond pulp for cakes and muffins, etc. I love having a double use food item!
Two questions:
can you make it just plain, without all the add ins?
can you make it in an “old-fashioned” ice cream maker?
it looks delicious!!
Yes and Yes! I would still add vanilla beans or extract though – it’s soooo good!
This looks delicious! I don’t have an ice cream machine, but I’m thinking there’s gotta be a way to do it without one… any insight on this?
Pour from blender into dish, then put in freezer and remember to stir it every 10-15 mins until its consistency suits you
I don’t have an ice cream maker either, does this really work? Also, in the ingredients, it says one can of coconut milk – how many ounces are we talking about?
I asked a similar question. It’s a 13.5 ounce can that Food Babe uses.
I have an ice cream maker attachment for the kitchen aid and I usually keep it in the freezer but sometimes my husband decides it should go in the cupboard and I find out too late and rather than wait for the bowl to freeze I have ended up doing the freeze and stir method a few times. Not as smooth of a texture and it is easy to forget about….sometimes turns out better than others. My friend told me she puts it in a ziploc baggy and then into the freezer.Every 15ish min she will squeeze it – that reminded me of the method we used to make ice cream in a bag during science class.
On another website, science, it was suggested to use 2 gallon storage or freezer bags, enough ice to fill 1 bag half full, 1 tps. salt and an icecreeam recipe. You put ice and salt into 1 bag, in the other you mix the ingredients for icecream, put bag with icecream inside bag with ice, and shake. It was suggested that you might want to use a kitchen towel, to protect your hands and help with condensation. Hope this helps.
If you puree some raw spinach leaves into the milk before mixing in the other ingredients to the pistachio almond ice cream, it turns a gorgeous green, doesn’t change the flavor, and adds some extra vitamins and minerals! 🙂 Plus you can use vegan vanilla yogurt for a thickener instead of arrowroot if you like.
Great ideas! Thanks Elizabeth.
Do you think avocado would work as a substitute for banana?
Only if you add the coconut sugar too – the banana adds a ton of sweetness and you’ll be missing that if you just use avocado.
I’m a sucker for ice cream, but it makes me SO sick and I always regret eating it. I semi-recently cut it out of my diet and in it’s place I’ve tried store bought coconut milk and almond milk ice cream and it just doesn’t cut it. Always too icy. Yours looks so creamy and delicious and without all the extra junk! I can’t wait to try it. Thanks for helping to make my life a little better every day. You rock Foodbabe!
Hello Food Babe.
This looks awesome! Can’t wait to try it. I do have a question about measurements though. Your recipe calls for 1 can of coconut milk. The one you linked is a 3 quart container, however the ice cream maker does 1.5 quarts at a time. Do you just do 1 or 1.5 quarts at a time?
Thanks!
Yes – it’s just 1 can of coconut milk (13.5 ounces). I linked to the brand – so you could see that I use Native Forest (BPA free and organic). I just put the entire mixture from the blender into the ice cream maker – it doesn’t matter how big your maker is!
I have a dairy allergy so I have been using coconut milk for ice cream for quite some time. I love just adding some sugar, vanilla extract, chocolate sauce and chocolate chips. It is the best. Coconut milk is also good for making homemade tapioca pudding with fruit on the bottom. The coconut milk makes it super thick and creamy. Coconut milk has certainly made my transition away from dairy much easier!
I am a junkie for coconut ice cream, looking forward to trying this recipe. Sounds delicious.
I need an answer about the cayenne pepper amt, in the morning cocktail- I am spreading the word:) My grandmother never drank w/ her food. A friend of mine has had lapband surgery&she can not drink 1/2 hour before or after eating. Great info. tyvm:)
Yes – just use a sprinkle! Here’s a post that can help answer more questions:
https://foodbabe.com/2011/12/27/habits-for-the-new-year-and-beyond-1-drink-lemon-water/
Does a slice of lemon still have the same benefits?
Your first paragraph could have been written by me! EVERY bit of it actually! I’ve been making my own coconut milk ice cream for the past month and have made blueberry, peach, almond joy (with cacao chips, unsweetened organic coconut and chopped almonds), butter pecan (only used 1 TBSP real organic butter in the whole thing) and strawberry. Love the new ideas. Thank you from someone who thinks almost scary identical to you!! 🙂
That is very cool – Share one of your versions with us!
Omg sounds super delicious:) I will have to try it soon esp my grandparents are coming to visit us. They would love it with almonds and pistachios…
Thanks
Hi, I don’t have an ice cream maker, but I do own a Vitamix which can make ice cream as well. Do you think this recipe will work well in my Vitamix? Hopefully you’ll give me a thumbs up because I’m ready to prepare my ice cream!!
Thanks!!
Hi Sheila – yes you can do the blending in the Vitamix. Just like in the recipe where she uses a blender. Another reader suggests that if you don’t have an ice cream maker, just pour mixture into container and freeze, stirring every 10-15 minutes until it reaches desired consistency. We have not tried it this way but if you try it, let us know. Good luck!
I made this tonight using the “freeze and stir” method because I do not have an ice cream maker. It turned out icy 🙁 I still ate a bowl of it so it wasn’t terrible but I wouldn’t make it again this way. Either I used the wrong type of coconut milk or the ice cream maker is a MUST! Thanks for the idea of making a healthier ice cream at home! I’ll have to try again after a trip to the store 🙂
So sorry yours didn’t turn out awesome. Thanks for sharing though – it lets us know that you really need to use an ice cream maker. I think it is worth it to buy one. I just bought one this summer and have used it several times. It is so simple and all of the ice cream that I made turned out so delicious!
Thank you! This sounds delicious. I love making homemade ice-cream with my 4 year old daughter. Ice-cream is her favorite and I feel much better about controlling what is in ours, and how much sugar we put in (we use coconut sugar). Can’t wait to try it with coconut milk. Your website and all the work you do is so great, and I have recommended it to everyone.
Can you make this without an ice cream maker? Looks delicious!
Hi Kim – we haven’t tried it this way but another reader said to pour from blender into container and put in freezer. Stir every 10-15 minutes until desired consistency… Let us know if you try it and how it turns out!
This recipe looks awesome! Quick question: approx. how much ice cream does this make (cups)? You say it serves 10 – just wondering what a serving size is. Can’t wait to make a vegan ice cream without all the fillers! I’ve recently become a huge fan of your blog and want to thank you for all the information and tips you’re putting out there. I was already drinking green juice daily but I’ve now added lemon/cayenne to my daily routine and I’m purging my house/bathroom of chemical-laden products one by one. Thank you!
Hi Jenny – I recently made it (with bananas) and mine came out to be a little more than 3 cups so if you do 1/3 cup servings, you get about 10. I ate way more than 1/3 cup though, I can tell you that! It was so good!
This recipe does look great! I am gonna try it. I am a new follower of yours and was wondering why you dont eat greek yogurt?
Food Babe eats very little dairy – read more about why in this post https://foodbabe.com/2011/07/12/eggplant-parmesan-farm-raw-dairy/
My brother and his partner eat paleo- I’m heading there for the weekend- is this a paleo recipe? I hope so: they would love this!
What if you don’t have an ice cream machine?
We haven’t tried it this way but another reader said to pour from blender into container and put in freezer. Stir every 10-15 minutes until desired consistency… Let us know if you try it and how it turns out!
The lack of dairy in your diet is interesting to me. I live off of organic yogurt. What do you think would make your skin less sensitive and your stomach flatter? I’m just totally curious.
This post tells more about why Food Babe doesn’t eat much dairy…https://foodbabe.com/2011/07/12/eggplant-parmesan-farm-raw-dairy/
Hello, I love love love your blog. I am also a dairy nut and I would like to know if I can use this same recipe with whole milk instead of coconut milk? Would the texture be the same? Also, how much does this recipe yield?
Thank you!
I think it should work!
On your snack comment, Greek yogurt is the one thing I’ve had a hard time letting go as I eat mostly vegetarian because I have a hard time getting enough protein without eating soy (yuck!). What do you eat for protein-type snacks?
She gets protein from quinoa, seeds, nuts and nut butters, legumes…. you get more than most people realize from whole grains and vegetables too. This is why Food Babe does not consume much dairy. https://foodbabe.com/2011/07/12/eggplant-parmesan-farm-raw-dairy/
We made the pistachio tonight and it is super yum – my only personal change would be to lessen the almond extract, it was really potent! I got an organic brand at my grocery store but perhaps there are better brands that would be better to use. Thanks as always for the inspiration!
How do you make this low carb and still taste good?
I do not eat any type of sugar including bananas. Can hou substitute eythritol for the bananas? If so, how much? Thanks.
Any sweetener of your choice is fine. Erythritol is not one of Food Babe’s preferred sweeteners so we are not sure on the amount. Just sweeten to taste. It is personal preference anyway. Hope it turns out great!
Could you sweeten with dates?
I think dates would work fine.
unless you have a vitamix, though, you’d need to soak the dates in water for a few hours so they blend up properly with coconut milk…def gonna try that !
Hello Food Babe! Do you find that it gets icy? Does full fat coconut milk make a difference? We always make our own ice cream, but it gets super icy and hard to scoop. Also, I make a cashew cream based ice cream by blending cashews and water in the vitamix, add maple syrup for sweetener, then the can of coconut milk, put it in the ice cream maker, and it comes out so yummy. You can even add organic pumpkin and cinnamon, it’s so good. That water may be why it turns icy, though….
I think the full fat makes it creamier and less hard and icy.
Hey! This is a great recipe. Do you think a tbs of chia seeds would act as the thickener if you don’t have arrowroot? I use chia seeds in my smoothies to thicken. And I know you have the vanilla pudding recipe with chia seeds, right?
Thanks.
You are awesome! Love your site and read it every day!
Curious to know to. I like that idea!
I really can spell ‘too’! 😉
This sounds (& looks) yummy, Vani!
Here’s yet another reason to consider making your own ice cream, particularly for those who are lacto-ovo vegetarians:
http://www.naturalnews.com/040742_meat_scraps_ice_cream_animal_protein_hydrolysates.html#ixzz2W1fgeJA8
I’m curious as to the hardening of this as well. I made Lisa Leake’s strawberry ice cream and it is hard as a rock (it does have the dairy though…). Wondering if this remains scoopable?
Please let me know any answers on texture/consistency. I am using the recipe and a Cuisinart ice cream maker. I just made a batch and put it in the freezer and it is hard as a rock, no chance to scoop it at all. I’d like to know how Food Babe stores it and how it comes out like ice cream?
It really is better eaten right after it is made – the consistency is perfect – so creamy! If you store in the freezer, it does freeze really hard. You just have to let it thaw a little and stir it.
I notice you did not add any of the nutritional content to your recipes. Do you have this information? I’m just wondering how the sugar content compares. Obviously, this recipe is a better option but I’m still curious. THANKS!
Agreed..
Hi! Never made ice-cream and I borrowed a friend’s machine. One question, did you use banana and the sugar? If so, how much? 3 frozen bananas and 1/2 cup sugar? Or, a combination of both? It looked as though it was an “or” in the recipe, yet, the picture shows banana and sugar. Just need the details-never made it before! Thank you.
It is one or the other – not both. Hope you like it!
It turns out great. I love it. I used 2 frozen bananas. I used 3 in a first batch and I tasted the bananas more than the almond/pistachio flavor. With two, I barely tasted the banana.
Is this OK for daily consumption? I think coconut product (specially canned) has significant amount of saturated fat. Only the “FRESH” young coconut water, IMHO opinion is good for you..
We believe that coconut milk and coconut oil contain healthy fats that are beneficial. However, they do contain a lot of calories so you have to watch your intake if you tend to gain weight easily. (same with any healthy fats – olive oil, nuts, avocados etc.)
Sadly, too much peppermint… did I do something wrong? Anyone else have this problem?
Not sure – maybe just personal taste or maybe your extract has a stronger flavor than hers. Sorry!
Can’t wait to try these recipes… I love pistachio ice cream… love all the hard work you do to get our food healthier…
Thanks. Hope you like it!
Have you considered posting nutrition info (ie: calories) for your recipes? Some say healthy or low cal/fat.. But not what they actually are. I’m a calorie counter and love your recipes, but it would be far more helpful if I had something to go by. Thank you.
They never responded to my question so I posted a few things. Coconut milk is really high in saturated fat. While in the end this product is probably better than some store bought options. It is important to monitor sugar, calories, saturated fat, sodium, and fat…Just because it’s homemade doesn’t mean it’s healthy. It would be great if they had sources to back up claims or at least nutrition info. 🙂
Hi Laurel and Kris – In general, if you eat a very clean, whole foods diet you do not usually need to count calories. Food Babe does occasionally count calories (like before or after vacation) https://foodbabe.com/2013/01/09/how-to-detox-after-vacation-or-anytime/ There are many websites and apps to figure out the calories if you need to. This recipe is not low calorie. It is still ice cream but without all of the terrible ingredients! We believe that coconut oil and coconut milk are extremely good for you but as with any healthy fats, they need to be eaten in moderation. (same as avocados, nuts, seeds, extra virgin olive oil) Hope this helps!
Coconut Milk (8 oz.) (recipe calls for 13.5)
Nutrition Facts
Serving Size
1 cup (240.0 g)
Amount Per Serving
Calories 552
Calories from Fat 515 % Daily Value*
Total Fat 57.2g 88%
**Saturated Fat 50.7g 254%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.4g
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrates 13.3g 4%
Dietary Fiber 5.3g 21%
Sugars8.0g
Protein5.5g
Vitamin A 0% • Vitamin C 11%
Calcium 4% • Iron 22%
* Based on a 2000 calorie diet
One Medium Banana (recipe calls for 3)
Nutrition Facts
Serving Size 1 medium (7″ to 7-7/8″ long) (118 g)
Per Serving % Daily Value*
Calories 105
Calories from Fat 4
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Carbohydrates 27.0g 9%
Dietary Fiber 3.1g 12%
Sugars 14.4g
Protein 1.3g
Vitamin A 2% · Vitamin C 17%
Calcium 1% · Iron 2%
This recipe looks very good. I am going to try it. I would like to know though, how you can get 10 servings from a 13.5 oz can of coconut milk. What is your serving size? Thanks.
Hi Vani,
I was looking for a place to send you a message, but found none. So… I have a question… and hopefully you see this. What would be a good first couple steps to turning this whole eating thing around? Family of four, only one working ($18/hr), and I can tell that my body is reacting in a negative way. My gut is bigger, my face is blowing up (i.e. pimples) and I haven’t slept well in forever. So, what would be a good start? Without going straight into organic and fermented food cold turkey? What are a couple things I can start doing that would have the best impact? Cayenne and lemon in the morning, etc? Thank you!
Angelica
Every little change that you can do is going to help. Keep it simple at first and try and eat mostly real, unprocessed foods. Each week try and make another change. Yes, starting the lemon water with cayenne would be a great first step. Here is the post on eating organic on a budget in case you missed it…https://foodbabe.com/2013/05/20/how-to-eat-organic-on-a-budget/
Something else that you might really like is to try a 3 week cleanse. Kris Carr’s Crazy Sexy Diet is awesome and it walks you through the cleanse plus tons of other great info. No animal products, no caffeine, no gluten, no alcohol, no sugar.. you will feel amazing! Good luck
I’m going to try this using homemade peanut butter. Another commenter suggested making a cashew and water slurry. I’m going to try straight butter.
I was thinking peanut butter would be good in it – that or Trader Joe’s cookie butter. Not good for you, but so tasty!
How did it turn out?
I haven’t made it yet. I’ll post when I do 🙂
Just made this with 2 puréed mangos and diced fresh peaches. Unbelievably good!
Ok, I know this is Foodbabe and she frowns upon conventional sugar-but I’m wondering if anyone has made this with just the half cup of regular sugar? Does it turn out well? I’d rather not spend $5 and a few days waiting to make this recipe if I can make it right now w/ what I have on hand instead. Thanks!