Coconut Ice Cream is rich, refreshing, and irresistibly smooth, with a naturally sweet tropical flavor that feels like a vacation in every scoop. Made with real coconut milk and cream, this homemade version delivers silky texture, bold coconut taste, and zero artificial flavors.
It’s delicious on its own, paired with fruit, or served alongside warm desserts.
Why You’ll Love This Coconut Ice Cream
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🥥 Bold, authentic coconut flavor
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🍦 Ultra-creamy texture without iciness
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🌴 Naturally dairy-free or customizable
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⭐ Simple ingredients, big flavor
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🔁 Perfect base for tropical mix-ins
Ingredients
Coconut Ice Cream Base
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2 cups full-fat coconut milk (canned)
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1 cup coconut cream
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¾ cup granulated sugar (or coconut sugar)
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¼ teaspoon salt
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1 teaspoon vanilla extract
Optional Add-Ins
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½ cup toasted shredded coconut
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1 tablespoon dark rum (optional, for softness)
How to Make Coconut Ice Cream
Step 1: Prepare the Base
In a large bowl, whisk together the coconut milk, coconut cream, sugar, and salt until fully combined and the sugar dissolves. Stir in the vanilla extract.
Tip: Use full-fat coconut milk for the creamiest texture—lite versions can become icy.
Step 2: Chill
Cover and refrigerate the mixture for at least 2 hours or overnight. A cold base improves both texture and flavor.
Step 3: Churn
Pour the chilled mixture into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes) until thick and creamy.
If using toasted coconut, add it during the final 2 minutes of churning.
Step 4: Freeze Until Firm
Transfer the ice cream to an airtight container and freeze for 2–4 hours until scoopable and firm.
Serving Suggestions
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Serve with fresh mango, pineapple, or berries
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Drizzle with dark chocolate or caramel
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Pair with banana bread or coconut cake
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Use as a base for tropical sundaes
Flavor Variations
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Toasted Coconut: Fold in extra toasted flakes
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Coconut Lime: Add 1 tablespoon fresh lime zest
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Chocolate Coconut: Add chocolate chips or drizzle
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Pineapple Coconut: Swirl in crushed pineapple
Storage Tips
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Store in an airtight container with parchment pressed on top
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Best enjoyed within 2 weeks
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Let sit at room temperature 5–10 minutes before scooping
Frequently Asked Questions
Is coconut ice cream dairy-free?
Yes, this recipe is naturally dairy-free when made with coconut milk and cream.
Why is my coconut ice cream hard?
Coconut fat solidifies more than dairy—adding a tablespoon of rum or letting it soften before scooping helps.
Can I make this without an ice cream maker?
Yes—freeze and stir every 30 minutes for 3–4 hours until creamy.
Final Thoughts
Homemade Coconut Ice Cream is rich, creamy, and beautifully tropical. Whether you’re dairy-free or just love coconut, this recipe delivers indulgent flavor and smooth texture in every spoonful.
Simple. Creamy. Island-Inspired.
- 1 cup double (heavy) cream
- 1/2 cup milk
- 1/2 cup coconut flakes (packed down)
- 8oz (200g) can of sweetened coconut cream
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