The Best Coconut Ice Cream Recipe (Creamy, Rich & Better Than Store-Bought)

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 4 hours (including freezing) | Servings: 6 (about 1 quart) | Calories: 340 kcal per serving

Coconut ice cream is one of those flavours that sounds simple but absolutely delivers. It is rich, creamy, and has that gorgeous tropical coconut flavour that tastes like summer no matter what time of year it is.

This is proper homemade ice cream. No ice cream maker required. No complicated techniques. Just a handful of ingredients, a freezer, and a little bit of patience.

Once you taste how good homemade coconut ice cream can be, the store-bought stuff will never cut it again.

Why You Will Love This Recipe

Homemade ice cream intimidates a lot of people. This recipe proves it does not have to. Here is what makes this one different.

You do not need an ice cream maker. This is a no-churn recipe. Mix it, freeze it, and you are done. No expensive equipment, no turning a crank for twenty minutes, no hassle.

The coconut flavour is real and intense. Store-bought coconut ice cream often tastes like coconut extract and artificial sweetener. This one uses real coconut milk and shredded coconut — you can actually taste the difference.

The texture is incredibly creamy. No ice crystals, no rock-hard frozen block that you need to chisel through. This stays scoopable straight from the freezer.

It is naturally dairy-free. If you use coconut cream instead of heavy cream, this becomes a completely vegan ice cream that tastes just as good as the traditional version.

It is endlessly customisable. Add chocolate chips, swirl in caramel, fold in toasted coconut — the base recipe is a blank canvas for whatever you want.

Ingredients

• 2 cans (800ml total) full-fat coconut milk, chilled overnight
• 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup (40g) sweetened shredded coconut, toasted (optional, for texture)

Equipment Needed

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• 9×5 inch loaf pan or freezer-safe container
• Parchment paper (for lining the pan, optional)
• Baking sheet (for toasting coconut)

Instructions

Step 1: Chill the coconut milk cans in the fridge overnight. This is essential. The cream separates from the liquid when cold, and you need that thick cream for the ice cream base.

Step 2: If using shredded coconut, toast it first. Spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring halfway through, until golden and fragrant. Let it cool completely.

Step 3: Open the chilled coconut milk cans. Scoop out only the thick white cream that has risen to the top. You should get about 1½ cups of thick cream. Save the liquid for smoothies or cooking — you do not need it here.

Step 4: Add the coconut cream and heavy cream (or coconut cream) to a large mixing bowl. Beat with an electric mixer on medium-high speed for 2–3 minutes until soft peaks form.

Step 5: Add the sugar, vanilla extract, and salt. Continue beating for another 2–3 minutes until stiff peaks form and the mixture is thick and fluffy.

Step 6: If using toasted coconut, gently fold it into the mixture with a spatula. Do not overmix — just a few gentle folds to distribute it evenly.

Step 7: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.

Step 8: Cover tightly with cling film or a lid. Freeze for at least 4 hours, or until completely firm.

Step 9: When ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop and serve immediately.

@sama_chef1

Substitutes & Swaps

Full-fat coconut milk: This is the star ingredient. Do not use light coconut milk — it does not have enough fat and the ice cream will be icy and thin. Coconut cream (the kind sold in cartons) also works beautifully.

Heavy cream: For a completely dairy-free version, use coconut cream instead. The texture will be very slightly different but still delicious. Do not use milk — it will make the ice cream icy.

Granulated sugar: Caster sugar dissolves faster and gives a slightly smoother texture. Powdered sugar also works. Honey or maple syrup can be used but will change the flavour slightly.

Vanilla extract: Coconut extract can be added alongside the vanilla for an even stronger coconut flavour. Use half a teaspoon. Almond extract is another lovely option.

Shredded coconut: Leave it out entirely for a smooth, classic coconut ice cream. Or swap it for toasted coconut flakes for extra crunch.

Variations

Chocolate Coconut Ice Cream: Fold in ½ cup of mini chocolate chips after whipping the cream. Coconut and chocolate is an unbeatable combination.

Toasted Coconut Ice Cream: Double the amount of toasted shredded coconut for maximum coconut flavour and gorgeous texture in every bite.

Mango Coconut Ice Cream: Blend ½ cup of frozen mango chunks until smooth and swirl it through the ice cream before freezing. Tropical and stunning.

Pineapple Coconut Ice Cream: Fold in ½ cup of finely chopped fresh or canned pineapple (well-drained) before freezing. Like a piña colada in ice cream form.

Coconut Caramel Swirl Ice Cream: Drizzle ¼ cup of caramel sauce over the ice cream in the pan before freezing. Use a knife to swirl it through. Rich and decadent.

Rum Raisin Coconut Ice Cream: Soak ½ cup of raisins in 2 tablespoons of dark rum for 30 minutes. Fold them into the ice cream before freezing. For adults only.

Tips & Tricks

Chill the coconut milk overnight. This is non-negotiable. Without proper chilling, the cream will not separate from the liquid and you will not get the thick base you need.

Use only the thick coconut cream. Do not shake the can before opening. Scoop out the thick white cream at the top and leave the watery liquid behind. That liquid will make your ice cream icy and thin.

Beat the cream properly. It needs to reach stiff peaks — the mixture should hold its shape when you lift the beaters. This is what gives the ice cream its light, creamy texture.

Toast the coconut. Raw shredded coconut tastes fine but toasted coconut adds a deeper, richer flavour and makes the whole thing taste more complex and interesting.

Use a shallow container for faster freezing. A loaf pan works perfectly. A deep container will take longer to freeze and may develop ice crystals in the centre.

Let it soften before scooping. Straight from the freezer, even no-churn ice cream can be quite hard. Let it sit at room temperature for 5 minutes and it will scoop like a dream.

Store it properly. Press a piece of parchment paper directly onto the surface of the ice cream before covering it. This prevents ice crystals from forming on the top.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	340 kcal
Total Fat	28g
Saturated Fat	24g
Carbohydrates	26g
Fibre	1g
Sugars	24g
Protein	2g
Sodium	110mg

Nutrition is approximate and based on 1 serving (about ⅔ cup). Calculated using full-fat coconut milk, heavy cream, granulated sugar, and toasted shredded coconut.

Frequently Asked Questions (FAQs)

Do I really need to chill the coconut milk overnight? Yes. This is the most important step. The thick cream separates from the liquid when cold, and you need that thick cream for the ice cream base. Without it, the ice cream will be thin and icy.

Why is my ice cream icy and not creamy? You either used light coconut milk instead of full-fat, or you did not beat the cream to stiff peaks. The air whipped into the cream is what keeps it smooth and creamy instead of icy.

Can I make this with an ice cream maker? You can, but you do not need to. This recipe is designed to be no-churn. If you do want to use an ice cream maker, follow the manufacturer’s instructions and churn the mixture before freezing.

How long does homemade coconut ice cream last? Store it in an airtight container in the freezer for up to 2 weeks. After that, it can develop freezer burn or ice crystals. Always press parchment paper onto the surface before covering.

Can I use coconut milk from a carton? No. Carton coconut milk is much thinner and does not have the fat content you need. You must use canned full-fat coconut milk or coconut cream.

Why does my ice cream taste bland? Your coconut milk brand may not be very flavourful. Add an extra half teaspoon of vanilla extract or a quarter teaspoon of coconut extract to boost the flavour. A tiny pinch of salt also helps.

Can I make this sugar-free? You can use a sugar substitute like erythritol or stevia, but the texture may be slightly different. Sugar does more than sweeten — it also affects the texture and prevents ice crystals. Use a 1:1 sugar substitute for the best results.

The Scoop That Changes Everything

There is something deeply satisfying about making your own ice cream. No mysterious ingredients, no weird gums or stabilisers, no artificial anything. Just real coconut, real cream, and real flavour.

Make this once and you will be making it all summer. And probably all winter too. It is that good.

Tried this recipe? Let me know in the comments what you added or how you served it. I am always looking for new ideas.