Name: Coconut Ice Cream
Prep time: 10 min
Total time: PT-488376H36M47S
Cuisine: Tropical / American
Ingredients: 1 can (13.5 oz) coconut milk (unsweetened); 1 cup heavy cream (or coconut cream for dairy-free); ¾ cup granulated sugar; 1 teaspoon vanilla extract; Pinch of salt; ½ cup shredded coconut (optional)

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Coconut ice cream is my go-to when I’m craving a sweet escape. The creamy texture, the tropical flavor, and that hint of vanilla make this dessert both comforting and exotic. Whether I’m serving it as a standalone scoop or pairing it with pineapple or mango, this ice cream always feels like a mini vacation in a bowl. With just a few ingredients, I can whip up a treat that tastes like it came straight from a beachside dessert cart.

Why You’ll Love This Recipe

Tropical flavor: The coconut milk gives this ice cream a rich, authentic tropical taste.
Simple ingredients: Just five base ingredients and one optional add-in.
Creamy texture: Thanks to the combo of coconut milk and heavy cream.
Customizable: Add toasted coconut, fruit, or even chocolate chips.
No fuss: Easy to make with an ice cream maker, no complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (13.5 oz) coconut milk
1 cup heavy cream
¾ cup granulated sugar
1 teaspoon vanilla extract
a pinch of salt
½ cup shredded coconut (optional)

Directions

Make the Base
I whisk together the coconut milk, heavy cream, sugar, vanilla, and salt in a large bowl until the sugar is fully dissolved. This only takes a minute or two, and I make sure everything is well blended.
Add Texture (Optional)
If I want a bit of chew in my scoop, I fold in some shredded coconut at this stage. It gives a nice contrast to the creaminess of the ice cream.
Churn
I pour the mixture into my ice cream maker and churn according to the manufacturer’s directions. It usually takes around 20–25 minutes until it reaches that perfect soft-serve texture.
Freeze
I transfer the churned ice cream to an airtight container, press plastic wrap onto the surface to prevent ice crystals, and freeze it for at least 4 hours.
Serve
When I’m ready to serve, I let it sit for a few minutes to soften slightly, then scoop and enjoy.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Churn time: 20–25 minutes
Freeze time: 4 hours minimum
Total time: About 5 hours (mostly hands-off)

Variations

Toasted coconut: Toast the shredded coconut before folding it in for a nutty crunch.
Tropical twist: Add chopped pineapple or mango chunks during the last few minutes of churning.
Chocolate chips: For a “coconut chocolate chip” spin, stir in mini chips before freezing.
Dairy-free option: Swap heavy cream for coconut cream if I want a fully dairy-free version.

Storage/Reheating

Storage:
I store the ice cream in an airtight container in the freezer for up to 2 weeks. I like to press plastic wrap directly on the surface before sealing the lid to avoid ice buildup.

Serving Tip:
To scoop easily, I leave the ice cream out at room temperature for about 10 minutes before serving or dip my scoop in hot water.

FAQs

Can I make this without an ice cream maker?

Yes, I can freeze the mixture in a loaf pan and stir every 30–45 minutes for a few hours until it thickens. It won’t be quite as creamy but still delicious.

Can I use coconut cream instead of coconut milk?

Absolutely. Using coconut cream will make it even richer. I sometimes use it for a more indulgent treat.

How do I make it dairy-free?

I replace the heavy cream with coconut cream or another non-dairy milk like almond or oat milk. Just know the texture may change slightly.

Is the shredded coconut necessary?

Not at all. I like it for texture, but the base is smooth and flavorful even without it.

Can I use sweetened coconut milk?

I prefer unsweetened so I can control the sweetness, but if I use sweetened, I reduce the added sugar accordingly.

Conclusion

This coconut ice cream is pure tropical bliss. It’s rich, creamy, and just sweet enough without being overpowering. Whether I’m enjoying it solo, serving it at a summer party, or using it to top off a slice of pie or grilled pineapple, it always brings a taste of vacation to my kitchen. If I’m looking to shake up my ice cream game, this one’s a winner.