This Dairy-Free Coconut Ice Cream is about as easy as it gets when it comes to ice cream recipes! It comes together quickly and tastes really good! Once you try it, I promise you will be hooked just like we are!
What Makes This Coconut Ice Cream So Good?
While many ice creams have a super sweet flavor, this one is mildly sweet. I much prefer this style of ice cream.
It is really simple to make. Most ice creams call for a custard base, you can skip that on this recipe. You give the ingredients a quick stir then right into the ice cream maker.
It is dairy-free and gluten-free, but also vegan as well. It really works for most food lifestyles and can be customized to accommodate most allergies as well.
Ingredients
- Coconut Milk- Make sure you use the full-fat version. I promise the lowfat will not be as creamy or as good. This is the one that comes in a can, not in a carton. It is not the same thing.
- Granulated sugar- If you are opposed to refined sugars, you can always use any granulated sweetener of choice.
- Vanilla- A must in ice cream.
- Toasted Coconut- The combo of the coconut milk and the toasted coconut is what makes this ice cream so good!
- Chocolate chips or chocolate chunks- you don't have to add these in, but I promise it is really good! I love dark chocolate, but if that isn't your thing, you have other options. You can use dark, semi-sweet, milk, or even white chocolate.
How To Make The Coconut Ice Cream
Start by toasting your coconut. If you haven't toasted coconut before, it totally changes the flavor and makes it so much better! You can do this 2 ways- in the oven and on the cooktop.
If you are toasting in the oven, spread the coconut on a baking sheet. Bake at 375 until it is golden brown. Keep an eye on this, as it can go from golden to burnt really fast.
If you are toasting on a cooktop, add the coconut to a skillet. I like to use my small nonstick pan for this. Cook over medium heat, stirring frequently until the coconut is toasted.
Once your coconut is toasted, mix it with coconut milk, vanilla, and sugar.
When they are mixed well, add them to your ice cream maker and mix until the ice cream is the desired consistency.
In the last few minutes add in your chocolate. Mix until it is dispersed evenly.
I really love to eat this right away, but if you are storing it, move it to an airtight freezer-safe container.
Notes About Making Dairy-Free Coconut Ice Cream
- I mentioned it above, but I will repeat it for emphasis. Make sure you use full-fat coconut milk. It is canned coconut milk, if it is low fat, it will be labeled as such. You don't want this.
- If you are storing the ice cream, scoop it into a freezer-safe container. When you pull it out, it won't be as smooth. If you want, through it into a blender to make it smooth again.
Variations
Don't limit yourself to just coconut and chocolate. Coconut makes the perfect base for a lot of other flavors! You can even leave out the toasted coconut if you want a more neutral flavor.
Add in your favorite nuts. I love macadamia nuts with coconut ice cream.
You can also cut up fresh fruit and add in too. Make sure and do this at the same time you add it into the ice cream maker. Mango is a favorite. Also, cut the fruit into smaller chunks, you don't want to have huge chunks of frozen fruit to bite down on.
You can also mix in your favorite candy bar cut into chunks. Or if it is a party, top it with some fun sprinkles.
There are a lot of ways to dress this up! Think of your favorite coconut combos in other foods and go for it!
FAQ Dairy-Free Coconut Ice Cream
For the best results, yes you do. It is one of those recipes that does better with churn. If you do not have one, you can always mix it in a blender, then freeze it. After it is frozen, throw it in the blender again for a smooth frozen treat.
Well, you can. It just isn't as creamy if you do. Try it though, you might like it! Especially if you are looking to cut calories, this is a great option.
In an airtight container, this will hold well for about 2 weeks.
Other Dessert Ideas
- Berry icebox cake
- Lemon chiffon layer cake
- Strawberry sugar cookie bars
- No-bake lime cheesecake with blackberries
- Strawberry mini donuts
- Blood orange shortbread cookies
- Lemon drizzle cookies
Coconut Chocolate Chip Ice Cream
Ingredients
- 1 can coconut milk
- ¼ cup sugar this is a variable. Taste it after you mix it, if it's not sweet enough for you, add more.
- 1 teaspoon vanilla
- ½ cup toasted coconut
- ½-1 cup chocolate chips this will depend on how much you like chocolate chips in your ice cream!
Instructions
- Start by toasting your coconut. I toasted mine in a pan. You can also toast in the oven at 375 until golden. Or you do it the pan as I did. This is a really quick method, you just need to keep stirring and keep an eye on it. It burns quickly, ask me how I know :). Cook over medium heat, stirring constantly until it is golden brown. Remove from heat and allow it to cool.
- In a blender, place your coconut milk, sugar, and vanilla. Mix and taste, adjust sweeteners if you need to.
- Place in the ice cream maker with the toasted coconut ( leave out about 1 tablespoon of toasted coconut if you want to top with the coconut). Begin mixing.
- Once it starts to freeze and thicken, add in chocolate chips and continue to mix. When it gets to the consistency you are looking for, serve immediately or place in the freezer until you are ready to serve.
Notes
- Make sure you use full-fat coconut milk. It is canned coconut milk, if it is low fat, it will be labeled as such. You don't want this.
- If you are storing the ice cream, scoop it into a freezer-safe container. When you pull it out, it won't be as smooth. If you want, through it into a blender to make it smooth again.