3 Ingredient Coconut Milk Ice Cream
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This post may contain affiliate links. See site Terms here.
This 3 Ingredient Coconut Milk Ice Cream is so easy you’ll almost wonder why you’ve ever made it another way! It’s dairy free and egg free. And honestly it is the thickest, creamiest, best consistency of any homemade ice cream. Most homemade ice creams freeze too fast so they can end up icy, but the coconut milk is so thick and creamy the texture holds up to freezing really well. Even after days in the freezer it’s creamy and delicious. Just be sure to take it out of the freezer for about 10 minutes before you are ready to eat it. And this is healthy too! No dairy, no eggs.
I made it recently for a friend who can’t have dairy while nursing. She hadn’t had ice cream in ages! This is the best replacement. It’s been one of my most popular all-time recipes on Pinterest – be sure to try it!
3 Ingredient Coconut Milk Ice Cream
Ingredients
- 2 cans coconut milk (13-14 oz. each)
- 1 1/4 c. sugar can substitute agave nectar or honey too (about 2/3 cup)
- 1 tsp. vanilla
Instructions
- Shake up coconut milk cans, then open and pour into large bowl. Whisk in vanilla and sugar. Whisk until smooth and then pour into ice cream maker for 20-25 minutes.
- If you don’t have an ice cream maker, pour into a freezer safe tupperware. Put in freezer and stir about every 25 minutes, until firm enough to eat.
- Before serving, especially if ice cream has been in the freezer for 8 or more hours, get it out to soften about 15 minutes before eating.
- Scoop and enjoy!
The creaminess of the coconut is amazing. Especially considering it’s dairy free!
Hope you love this 3 Ingredient Coconut Milk Ice Cream – a simple and healthy dessert. It’s a great option when you’re trying to cut out dairy and/or eggs but would still like some ice cream.
Tag me with photos @plumstreetcollective on Instagram. Thanks for reading!
Thanks for sharing @thenorthleft!
Great recipe with good flavor! Instead of sugar we did 1 cup coconut sugar and 1/8 cup agave nectar, along with 1/2 cup coconut flakes. It was delicious!
That sounds delicious! Thanks for sharing!
What type of coconut milk do you use? I use Grace and it never turns out. Can i remove the top separated part to make it creamier?
I love the Chaokoh brand – it seems to never separate! Thai Kitchen is also good! Yes you can remove the top creamier part but you will need a couple more cans.
But if you just mix the liquid and cream parts together – it will all end up creaming back together in the recipe!
(also here is a link to that Chaokoh brand: https://amzn.to/47AI44H)
Thai Kitchen, either in can or the 2 ingredient version.
Yes, thank you!
Can you add fruit? Like strawberries to this recipe?
Yes, that would be delicious!
I dont have an ice cream maker can I make it and freeze it and then cut it in pieces and liquidise it for 10 minutes and then freeze it?
Yes you can! Just keep stirring it as it freezes, to keep it from crystalizing!
How much agave instead of sugar??
2/3 cup!
I made the ice cream with adding unsweetened cocoa powder, sunflower seeds, and black cherries. It is delicious! I’m so glad this recipe is very adaptable! I also don’t have an ice cream maker, so used the freezer method. Thank you for a wonderfully delicious and simple ice cream recipe!
I’m so glad to hear this! Thank you! And your variation sounds delicious.
I am allergic to milk. My best friend can’t have dairy or sugar.
1st batch made with honey. Absolutely delicious!!
2nd batch I made with sugar. Omg it is to die for! I can finally eat ice cream again.
So easy to make
I am so glad to hear this!!
I used this recipe again, this time as a basis, though not followed entirely, to make lilac and caragana blossom ice cream. It is so delicious!
Thank you!