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How To Make Coconut Milk Ice Cream (3 Flavors!)

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.

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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!

coconuticecreamYou 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!

Food Babe's Homemade Coconut Milk Ice Cream (3 Flavors)
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
Instructions
  1. Combine base ingredients in blender and blend until smooth
  2. Add liquid flavorings (extracts) into blender and blend again
  3. Pour mixture into ice cream machine and turn on
  4. Mix for at least 20 mins or until ice cream is formed
  5. Stir in dry ingredients - i.e. nuts, cookies, etc and serve
  6. Best served immediately, if stored in freezer, place back into ice cream maker to make smooth and creamy again.
Notes
Choose all organic ingredients if possible.

 

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

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Step 2: Pour into (pre-frozen) ice cream machine. The Cuisinart machine makes awesome ice cream…

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Step 3: Let the machine work for about 20 mins or so

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Step 4: Stir in chopped nuts, cacao nibs or cookies depending on which flavor you are making

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Step 5: Store ice cream in freezer in a safe glass container

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Step 6:  Serve and enjoy!

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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.

 

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257 responses to “How To Make Coconut Milk Ice Cream (3 Flavors!)

  1. Wondering also if this could be made with honey or maple syrup? Would the honey be too sweet?

      1. Do you have to have an ice cream machine to make this ice-cream? I don’t have one. What else could I use?

      2. Lori,
        if you have a vitamix or like machine, it will make soft serve ice cream. Might have to freeze milk since only have a frozen banana in recipe or at least get it ice cold. Just follow company directions with her recipe.

      3. Lori – If you do not have an ice cream machine you can try this hack. Take one huge ziploc bags (as big as you can find!), fill it about 3/4 with ice and salt (large coarse salt works best), now put all your ice cream ingredients into a slightly smaller ziploc bag, seal it and put it inside the bigger ziploc bag with the ice and salt. Now, pretend you are one of those machines that you see at hardware stores that mixes paint and shake that bag like crazy.. In 7-10 minutes the mixture in the smaller bag will become ice cream!

    1. I definitely plan to use a bit of maple syrup in this recipe! Also, some real vanilla extract would be perfect. Seems like a recipe that calls for experimentation! 🙂

  2. I’ve been wondering about your thoughts on the guar gum in the native forest coconut milk. I’ve been using it as a replacement for milk in coffee etc and I love using it in my overnight oats. but I’ve also seen you list it as something to avoid…

    1. She tries not to eat foods with guar gum in them regularly but on occasion it is hard to avoid. This ice cream is an occasional treat.

    2. Real Thai brand coconut milk has nothing but coconut milk (and perhaps water?) in the ingredients. I live in Canada, so I don’t know if you’d have access to it.

  3. Do you have an alternate method for making this ice cream if you don’t have an ice cream machine? I would really like to try it, have been looking for non-diary alternatives to some of my favorite foods. Thanks!

    1. Another reader said that after you blend it, you can just pour it into glass storage dish and place in freezer and stir every 15 minutes until desired consistency. We haven’t tried it this way yet. Good luck!

      1. I pour my coconut milk in ice cube trays…let them freeze…and then pop them out and blend them up! It is neat too because you just use as many cubes as you want to eat and store the rest in the freezer for future use. E A S Y! 🙂

    2. See my comment above about how to make ice cream with 2 ziploc bags if you don’t have an ice cream maker. It works!

  4. I made the Almond Pistachio flavor with homemade coconut milk, frozen bananas, no arrowroot and LOVED it. Thank you for another GREAT recipe! 5 stars

  5. I’m curious about the use of the canned coconut milk. I tend to avoid anything out of a can, but my real concern is that in the ingredient’s list for the coconut milk, guar gum is included. Although it is organic, in the post about frozen yogurt I just read, it said that guar beans once turned into gum “can contain an extraordinary amount of soluble fiber that can reduce the absorption of important vitamins and minerals in your body”. Can I get some clarification? Is there anything else I can maybe use to substitute, or should I probably just make my own coconut milk, even though it will not be as thick, I’ll be avoiding garbage ingredients..?

    1. You can buy canned coconut milk that is just coconut and water (and apparently some brands that have cow’s milk in – ew!) It’s easy to make too! Just soak one cup of shredded coconut in 2-4 cups of boiling water (the less water the creamier your final milk will be). Wait until the water is cool, then blend for a while. Finally, strain through a clean teatowel/dishcloth into a container. Squeeze that towel to get all the milk out! Store in the refrigerator until the cream has separated from the water, then ues the cream to make the ice-cream. Use the coconut-flavoured water in other things such as porridge/oatmeal – yummy!

      What I would really like to know is can you really blend a frozen banana? I’m scared of killing my blender! What’s the advantage of using frozen bananas over regular room-temp ones? 🙂

      1. I blend frozen bananas all the time, and I have a cheap blender, they do not harm the blender. Using frozen bananas makes it creamier, you can even make an “ice cream” using just frozen bananas blended up for about 5-10 minutes

      2. If you are worried, you can always slice your banana before you freeze it which is what I do.

      3. I have cracked two VitaMix blenders with frozen bananas! I was breaking them into thirds and now forths. Keeping my fingers crossed that it doesn’t happen again.

  6. How do you keep this icecream from freezing hard as a rock when you store it? My recipe is similar, was great out of the icecream maker, froze solid in the freezer. 🙁 I used full-fat Thai Kitchen coconut milk, too.

    1. It really is best eaten right out of ice cream maker. If it freezes too hard, you just have to let it thaw somel

      1. I think what she means is her ice cream maker got stuck while making it. It happened to me too… It froze hard on the sides of the mixer, and it wasn’t near done yet.

      2. Hi Bethany – she said when you store it.
        I just made it on Sunday and mine turned out great – did not freeze too hard in the ice cream maker – not sure why that happened to you. Hope you still liked it!

  7. Hi there! I was curious about the use of guar gum also. I’ve been using canned coconut milk to avoid carrageenan but I’ve seen posts that guar gum isn’t great either. Is it safe to use? Thank you!

    1. Goya coconut milk…no gums, thickeners or stabilizers added. Ingredients: coconut milk, water, potassium metabisulfite (as a preservative). Can’t wait to try the recipe!!

  8. Hi,

    I’ve had to lower my sugar intake in my diet (including in fruits) and was planning to make the pistachio almond ice cream, but am now wondering will the consistency be okay if I don’t put in the coconut palm sugar or banana? I’m not worried about the sweetness of it, just that it will turn out okay.

    Thanks!

  9. Mmm…delicious! I made it twice, the second time my alterations were to substitute 1/4 teaspoon Xanthum Gum for the Arrowroot powder (because that is what I had on hand), added about 1/4 cup cream of coconut (to amp up the coconut flavor) and I used two bananas and some frozen peach slices…nice flavor! I then topped with fresh peaches, blueberries, and some unsweetened coconut. Perfect! Thanks for the recipe…I may never use another!!

  10. I attempted the cookies & cream flavor and it turned out awesome! I did tweak it a little bit… Had to use corn starch instead of the arrowroot powder, used a kashi chocolate soft baked square, added a lot of spices to it (cinnamon, ginger, pumpkin spice[cinnamon, ginger, nutmeg, allspice]), and I used liquid coconut milk instead of the can.
    It did have a very banana-y taste so next time I think I will use maybe 1 banana or so and then some maple syrup.
    But thanks so much for this awesome recipe and website!!! It’s really amazing to see someone speaking the truth on things and actually being HEARD. :))

  11. Wow! Am hoping to be able to find my ice cream maker & try this one out!
    The only problem might be is that I know some people that are allergic to nuts…. I guess I just won’t make this when they are around….?

    1. Just make one of the versions without nuts – hope you love it!

  12. Have you done a post on Coconut Palm Sugar? I have been seeing a lot of recipes use it, however, the word SUGAR to me = DEATH so I am not too sure about this type of sugar, even if it is from a healthy coconut.

  13. Just made the almond pistachio recipe using coconut sugar and it’s amazing. Can’t wait for the base of my cuisinart to freeze again so I can try some other variations! Thanks Food Babe!

  14. Just last night a friend was telling me he had ice cream made with coconut milk and palm sugar. This recipe sounds like a winner. Fortunately, I live in Thailand and I can go to the market and have them make me some fresh coconut milk while I watch. That’s what I will do. I will eliminate the arrow root. Very anxious to try this.

  15. Love it! Just consider researching what peppermint extract is really made of and perhaps go for a certified pure essential oil if peppermint. I teach people about the difference so feel free to drop me an email if you want to understand essential oils. -arin

  16. I have a whole vanilla bean to use instead of extract but have never used one. Do I put it in the blender and blend it or put it in the ice cream maker whole? So confused…

    1. split open the bean and scrape out the vanilla with a butter knife and put that into the bowl.

  17. Weird. After all these pages of calling industries out for using this and that… you seem to always use canned coconut milk. Isn’t BPA one of your concerns?! Canned coconut milk is seldom just that… figured you might have taken it on as a “cause” and started making your own. It’s easier than juicing.

  18. If someone is diabetic then many of the recipes can’t be used… Any thoughts?
    Had to give it 3 stars because of this. Am new to this site so may not know other thoughts/ingredients you have had.

  19. Just made mint chocolate chip, omg, awesome! Licking the beater clean! Is full fat coconut milk a must? Just noticed how many calories!

  20. This really is attention-grabbing, You’re an exceedingly expert blogger. I’ve signed up with ones feast and search in advance in order to inside the track down further of one’s great post. As well, I embraced your web blog in my social networks

  21. Coconut milk is available in powdered form without the BPA. I find it at oriental and international markets. It is awesome!

  22. I make coconut milk regularly. You do not need to use boiling water and I prefer not to as it kills of some of the enzymes. I simply put a ratio of 2 tepid water to 1 shredded coconut, leave to sit for around 30 mins process in food processor. Strain through a cloth. The pulp can be dried and put back into the food processor to make coconut flour. I store the milk in icecubes as it melts quickly and you can just get the amount you need. If you want a thicker milk use less water. A word of warning check your shredded coconut for things such as propoline glycol. I find organic a better choice has less nasty additives.

  23. My brother in law is a doctor and he says that as people age, they become more and more lactose intolerant. So it is very believable that over time reducing your dairy intake will make you feel better – it is not in your head. It just naturally agrees with people less and less. My biggest downfall is that I have to have cheese :), but I know that I can’t over do that.

  24. The cream of coconut found in the can in alcohol beverage section? Or is that something else and where would i find it

  25. Will almond milk work the same as coconut milk? I don’t eat coconut so it’s hard to think of making ice cream with coconut milk.

  26. Hi. I have a comment about you saying that Diary is bad for you. Well I don’t know what you mean by greek yogurt, but I am guessing you are talking about the one sold in the stores. If you ever tried tradition homemade balkan yogurt you were going to say different especially on the bloated tummy part, because the bacteria in the traditional homemade yogurt is one if not THE best thing for you natural gut flora. Thanks for the otherwise good work !

  27. Hi Food Babe
    Where as I really enjoy your recipes and the alternative ingredients, why the misinformation about pseudo dairy products?
    There is no such thing as milk from nuts or other non-lactating plants.
    Ongoing beef I have with “truth in advertising” aspect of these alternative products is the insistence of labeling them as though they are dairy products.
    They Aren’t.
    No, I don’t work for the dairy council or any entity or organization associated with dairy folk. I’m just a simple consumer that does want to know what’s really in my food.
    Label the product as what it is, what it contains, and from where it comes.

    Thanks

    1. ANY change in a recipe makes it a different recipe and therefore it cannot be STOLEN. js…

  28. 10 servings? really? are you using shot glasses for ice cream bowls?

    don’t get me wrong. I love love love you!!!!! keep up the good work! thanks!!!

  29. I made this. LOVED it. It was the first time my ice cream maker actually made ice cream. I didn’t have three bananas so I used two and half a mango. Next time I’ll use only mango and see how that works out. Ate it over chopped up pineapple.

  30. This is information that I just found out myself. I am celiac so anything that causes inflammation. I try to avoid if I know about it. Any kind of gum product such as guar gum or xanthan gum can cause inflammation in the gut. I wanted to pass on what I found out to you.

  31. Hi there….Your recipe says “FULL FAT” coconut milk, but the link goes to “LIGHT” COCONUT MILK, that says it is 60% less fat than original version.

    Should I buy the LIGHT or ORIGINAL version for this ice cream?

    Thanks so much 🙂

  32. This recipe is a keeper. Even my husband liked it and he’s not an ice cream lover like me.Thanks for sharing.

  33. Thanks for a great recipe. I try to avoid cans…even BPA free ones, so how do you translate that amount to the tropical traditions brand coconut cream concentrate.
    Thanks!

  34. I finally made this recipe using Trader Joe’s canned coconut milk and I also have the same Cuisinart ice cream maker, but I’m not sure why it just didn’t turn out very creamy. It was more like the texture of ice milk, or coconut milk ice. Can anyone suggest why, and what I might do to improve the texture?

  35. Hi. I have made the coconut ice cream / frozen coconut dessert without the ice cream maker as suggested. I used a baking pan and put in the freezer and then taking it out every 15 minutes or so. It turned out great and was just delicious in taste and texture. I did find the every 15 minutes tiring, though. I stored the remainder in the freezer and it did well each time with a bit of thawing first. Thanks for all the great recipes and to everyone with the great comments and suggestions to help out.

  36. this is very osssm i appriciate your work. thanks for giving your tips i love this very much the way you explain each and every step very kindly. this is wonderful.

  37. You can make a version of this by cutting up 2 bananas, freezing them and then blending them in a blender or food processor with 1/4 cup of nondairy milk, a 1/4 t of cinnamon and a 1/4 t of vanilla extract. Really easy and creamy!

  38. Hello, you mentioned in your recipe that this should be “full fat” coconut milk, but the link that I go to, if I press the hot link for that word in the recipe, takes me to an amazon page that gives me a “light” low fat version of the coconut milk. So is the recipe wrong or the link? Thanks, Katy

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