A creamy, dreamy scoop of ice cream is the ultimate summer treat—and these 15 vegan coconut cream ice cream recipes prove you don’t need dairy to indulge. From classic vanilla to wild berry swirls, each one is rich, luscious, and surprisingly easy to whip up at home. Ready to chill?
Classic Vanilla Coconut Cream Ice Cream
You know that moment when you crave something creamy, dreamy, and utterly indulgent but also secretly want it to be dairy-free? Well, my friend, this Classic Vanilla Coconut Cream Ice Cream is here to save your sanity—and your taste buds. With velvety coconut cream and real Madagascar vanilla beans, it’s a scoop of pure heaven that’ll make you forget all about the cow.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 2 cans (13.5 oz each) full-fat coconut cream, chilled overnight
- 1/2 cup organic cane sugar
- 1 tablespoon Madagascar vanilla bean paste (or seeds from 2 vanilla beans)
- 1/8 teaspoon fine sea salt
- 1 tablespoon vodka or coconut rum (optional, for texture)
Instructions
- Chill the cans of coconut cream in the refrigerator for at least 8 hours or overnight to allow the cream to separate from the liquid.
- Open the cans and scoop the solidified coconut cream into a large mixing bowl; reserve the liquid (coconut water) for another use.
- Add the cane sugar and fine sea salt to the bowl, and whisk vigorously until smooth and fully combined—no sugar crystals should remain.
- Stir in the Madagascar vanilla bean paste (or scraped vanilla seeds) until evenly distributed; the mixture will be thick and fragrant.
- Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency. (Tip: For an ultra-creamy texture, add 1 tablespoon of vodka or coconut rum at this stage—it lowers the freezing point and reduces ice crystals.)
- Transfer the churned ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface to prevent freezer burn, and cover tightly.
- Freeze for at least 4 hours or until firm. (Tip: For easier scooping, let the ice cream sit at room temperature for 5–10 minutes before serving.)
You’ll be amazed at how luscious and rich this dairy-free ice cream is—no one will guess it’s made from coconut. The vanilla flecks are like little bursts of sunshine in every bite. Try it atop a warm brownie or simply in a cone for a classic treat.
No-Churn Chocolate Coconut Cream Ice Cream
Here's the scoop: this no-churn chocolate coconut cream ice cream is ridiculously rich and creamy without a single dairy product in sight. It's the kind of dessert that makes you feel like a genius because you literally just whip, fold, and freeze.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1/2 cup Dutch-process cocoa powder, sifted
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla bean paste or extract
- 1/4 teaspoon fine sea salt
- 3 ounces dark chocolate (70% cacao), finely chopped
Instructions
- Scoop the solid coconut cream from the chilled cans into a large bowl; discard or reserve the liquid for another use.
- Using a hand mixer or stand mixer fitted with the whisk attachment, whip the coconut cream on high speed until light and fluffy, about 2–3 minutes, scraping down the sides as needed.
- Add the sifted cocoa powder, maple syrup, vanilla, and salt to the whipped cream and whip again until fully combined and smooth, about 1 minute.
- Fold in the finely chopped dark chocolate with a spatula until evenly distributed.
- Transfer the mixture to a 9×5-inch loaf pan, smooth the top with the spatula, cover tightly with plastic wrap, and freeze for at least 6 hours or until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly.
Go ahead and treat yourself—this ice cream is dangerously good. Each spoonful is a velvety, deeply chocolatey dream with little pockets of melted dark chocolate. Serve it with a sprinkle of flaky sea salt for an extra pop of flavor.
Mango Coconut Cream Sorbet-Style Ice Cream
Kick off your summer with this tropical dream that’s basically a vacation in a bowl. Mango Coconut Cream Sorbet-Style Ice Cream is ridiculously easy (no churn, no fuss) and delivers a bright, creamy punch that’ll make you forget about dairy entirely. Get ready to be obsessed.
Serving: 6 | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cups ripe mango cubes (from about 2 large mangoes)
- 1 can (13.5 oz) full-fat coconut cream, chilled
- 1/2 cup granulated sugar
- 2 tablespoons fresh lime juice
- 1/8 teaspoon fine sea salt
- Toasted coconut flakes for garnish (optional)
Instructions
- In a high-speed blender, combine the mango cubes, chilled coconut cream, granulated sugar, lime juice, and fine sea salt.
- Blend on high speed until completely smooth, about 60 seconds, scraping down the sides as needed to ensure even incorporation.
- Pour the mixture into a shallow 9×5-inch loaf pan. (Tip: Using a metal pan accelerates freezing for a firmer texture.)
- Freeze for 4 hours, or until firm. For a creamier, less icy result, stir the mixture with a fork every 30 minutes during the first 2 hours of freezing.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop into bowls and garnish with toasted coconut flakes, if desired. (Tip: For extra richness, drizzle with a little extra coconut cream.)
Dive into a spoonful of pure bliss—each bite is like a tropical sunset in your mouth. Serve it alongside grilled pineapple for an island-themed dessert bar or simply enjoy solo with a side of sunshine.
Matcha Coconut Cream Ice Cream
Brace yourselves for a scoop of pure, unadulterated bliss: this Matcha Coconut Cream Ice Cream is a tropical-meet-umami dream. Earthy matcha meets luscious coconut cream in a churned masterpiece that'll have you questioning every other frozen treat. No dairy, no drama—just five-star flavor with a wink.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
- 3/4 cup organic cane sugar
- 1 tablespoon ceremonial-grade matcha powder, finely sifted
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon Himalayan pink salt
Instructions
- Remove the coconut cream from the fridge without shaking. Scoop the solid cream into a large bowl, discarding the liquid (or reserve for smoothies).
- Add the organic cane sugar to the coconut cream and whisk vigorously until smooth and fully dissolved, about 2 minutes. Tip: Warm the bowl slightly if the cream is too firm.
- Sift the matcha powder through a fine-mesh sieve directly into the coconut mixture to prevent clumps. Whisk in a figure-eight motion until the color is uniform and no dry patches remain—about 1 minute.
- Add the vanilla bean paste and Himalayan pink salt, then whisk for 30 seconds to combine. Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, or until very cold (40°F or below).
- Freeze the bowl of your ice cream maker according to manufacturer's instructions (usually 24 hours ahead). Pour the chilled mixture into the frozen bowl and churn on medium speed for 20-25 minutes, until it resembles soft-serve and pulls away from the sides.
- Transfer the churned ice cream to a pre-chilled airtight container, smoothing the top with a spatula. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then seal the lid. Freeze for at least 4 hours until firm enough to scoop.
You'll be amazed at how the coconut cream yields a rich, silky texture that cradles the bright, grassy notes of matcha. For an over-the-top sundae, drizzle with toasted coconut flakes and dark chocolate shards—it's a flavor combo that dances on your palate.
Salted Caramel Coconut Cream Ice Cream
Sugar, meet your salty soulmate. This vegan salted caramel coconut cream ice cream is so lusciously rich, you'll forget it's dairy-free. Get ready to churn out some serious indulgence.
Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1/2 cup organic cane sugar
- 1/4 cup coconut cream (from top of the refrigerated can)
- 2 tbsp coconut oil, melted and cooled
- 1 tsp pure vanilla extract
- 1/2 tsp flaky sea salt (such as Maldon)
- 1 tbsp arrowroot powder
- 1/8 tsp ground turmeric (optional, for color)
Instructions
- Remove the chilled can of coconut milk from refrigerator. Open and scoop the thick coconut cream from the top into a bowl; reserve the liquid for another use. (Tip: for best results, chill the can upright for at least 8 hours.)
- In a small saucepan over medium heat, add the cane sugar in an even layer. Cook without stirring until the edges begin to liquefy, then gently swirl until fully melted and deep amber, about 4-5 minutes. (Tip: use a light-colored pan to monitor color; do not walk away!)
- Carefully pour the 1/4 cup coconut cream into the caramel — it will bubble vigorously. Stir with a wooden spoon until smooth, then remove from heat. Stir in 1/4 tsp of the flaky sea salt and let cool for 10 minutes.
- In a medium bowl, whisk together the remaining coconut cream (from step 1), melted coconut oil, vanilla extract, arrowroot powder, and turmeric (if using) until completely smooth.
- Add the cooled salted caramel mixture to the bowl and whisk until fully incorporated. Cover and refrigerate for at least 2 hours until cold (or overnight).
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy, about 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container, sprinkle remaining 1/4 tsp flaky sea salt on top, and swirl in with a spatula. Freeze for at least 4 hours until firm. (Tip: for scoopable texture, let sit at room temperature for 5 minutes before serving.)
How could something so decadent be vegan? Each spoonful is a salty-sweet, luscious hug of tropical coconut with a buttery caramel finish. Serve it solo, or atop a warm brownie for an epic sundae.
Toasted Coconut and Pineapple Coconut Cream Ice Cream
Having a craving for something tropical? This coconut cream ice cream is your ticket to paradise. It's creamy, dreamy, and studded with toasty coconut and juicy pineapple for the ultimate beach-day vibe.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 (13.5 oz) can full-fat coconut cream
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut, toasted until golden
- 1 cup fresh pineapple, finely diced (about 1/2 medium pineapple)
- 1 tablespoon fresh lime juice (optional, for brightness)
Instructions
- In a dry skillet over medium heat, toast the shredded coconut, stirring constantly, until it turns golden and fragrant—about 3-5 minutes. Watch closely; it can burn quickly. Transfer to a plate to cool completely.
- In a blender, combine coconut cream, sugar, salt, vanilla extract, and lime juice (if using). Blend until smooth and sugar is fully dissolved, about 30 seconds. This base should be silky, not grainy.
- Pour the mixture into a bowl, cover, and refrigerate until thoroughly chilled, at least 2 hours or overnight. A well-chilled base churns faster and yields a creamier texture.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
- During the last 2 minutes of churning, add the toasted coconut and diced pineapple, allowing them to incorporate evenly. The fruit will add juicy bursts of flavor.
- Transfer the ice cream to a freezer-safe container, smoothing the top. Press a piece of parchment directly onto the surface to prevent ice crystals, then seal and freeze for at least 4 hours until firm.
Zesty and creamy, this ice cream is like a tropical vacation in every spoonful. For extra flair, serve it in a toasted coconut bowl or top with a drizzle of honey and a pinch of flaky sea salt.
Espresso Chocolate Swirl Coconut Cream Ice Cream
Just when you thought summer couldn't get any better, this espresso chocolate swirl coconut cream ice cream crashes the party. It's a bold, caffeinated twist on creamy coconut bliss that’ll keep you scooping all night long.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
Ice Cream Base
- 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
- 1/2 cup organic cane sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Espresso Swirl
- 2 tablespoons freshly brewed espresso, cooled
- 2 tablespoons organic cane sugar
Chocolate Swirl
- 4 oz dark chocolate (70% cacao), finely chopped
- 2 tablespoons coconut oil
Instructions
- In a small bowl, whisk together the espresso and 2 tablespoons sugar until dissolved. Set aside.
- In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and coconut oil, stirring until smooth. Remove from heat and let cool slightly.
- Open the chilled coconut cream cans and scoop the solid cream into a large mixing bowl, discarding the liquid. Using a hand mixer or stand mixer with whisk attachment, whip the coconut cream on medium-high speed until soft peaks form, about 3 minutes.
- Add the 1/2 cup sugar, vanilla, and salt, and continue whipping until stiff peaks form, about 2 more minutes. Do not overwhip or it may separate.
- Gently fold in the espresso-sugar mixture until just combined. Be careful not to deflate the cream.
- Transfer half of the mixture to a freezer-safe container. Drizzle half of the melted chocolate over the top. Repeat with remaining cream and chocolate. Using a knife or skewer, swirl the chocolate through the cream in a figure-eight motion—don't overmix; you want distinct ribbons.
- Cover the container with parchment paper pressed directly onto the surface, then seal with a lid. Freeze for at least 6 hours or until firm. For best texture, let sit at room temperature for 5 minutes before scooping.
Rich, creamy, and with just the right amount of bold coffee flavor, this ice cream is a game-changer. Serve it in a waffle cone with a sprinkle of flaky sea salt for that sweet-savory finish that'll have everyone asking for the recipe.
Pistachio Coconut Cream Gelato-style Ice Cream
Nobody expects a vegan gelato to be this outrageously creamy, but here we are—breaking rules and spoons. This pistachio coconut cream number is dense, nutty, and utterly indulgent, with zero dairy and maximum flavor.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Pistachio Paste
- 1 cup raw unsalted pistachios
- 1/4 cup maple syrup
- 1/4 cup full-fat coconut cream (from one can)
For the Ice Cream Base
- 2 cans (13.5 oz each) full-fat coconut cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 350°F. Spread pistachios on a baking sheet and toast for 8–10 minutes until fragrant and lightly browned. Let cool completely.
- In a high-speed blender, combine cooled pistachios, 1/4 cup maple syrup, and 1/4 cup coconut cream. Blend until smooth, scraping sides as needed, to form a thick paste.
- In a medium saucepan, whisk together remaining coconut cream (both cans minus the 1/4 cup used above), 1/2 cup maple syrup, vanilla bean paste, and salt. Heat over medium-low, stirring constantly, until warm and smooth—do not let it boil, or the cream may separate.
- Remove saucepan from heat and whisk in pistachio paste until fully incorporated and no streaks remain.
- Pour mixture into a bowl, cover, and refrigerate for at least 4 hours (or overnight) until thoroughly chilled. Chill for at least 4 hours for optimal denseness.
- Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes) until it reaches a thick, soft-serve consistency.
- Transfer to an airtight container and freeze for at least 2 hours to firm up. For perfect gelato texture, let it sit at room temperature for 5–10 minutes before scooping.
Make sure to let it soften slightly before serving—that’s when the magic happens. The pistachio flavor is bold yet balanced by the lush coconut cream, and every spoonful feels like a velvet hug. Try it drizzled with extra maple syrup or sprinkled with crushed pistachios for crunch.
Strawberry Basil Coconut Cream Ice Cream
Vibrant strawberries and fragrant basil meet velvety coconut cream in this no-churn ice cream — pure summer bliss. It’s dairy-free, dreamy, and ridiculously easy, no machine required. Prepare for a taste bud happy dance.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the Strawberry Basil Compote
- 2 cups fresh strawberries, hulled and quartered
- 1/4 cup packed fresh basil leaves
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
For the Coconut Cream Base
- 2 cans (13.5 oz each) full-fat coconut milk, chilled overnight
- 1/2 cup granulated sugar
- 1/4 cup light agave nectar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Instructions
- In a small saucepan over medium heat, combine strawberries, basil, 2 tablespoons sugar, and lemon juice. Cook, stirring occasionally, until strawberries break down and mixture thickens, about 10 minutes. Remove from heat, discard basil leaves, and let cool completely. Tip: For a smoother compote, strain out any basil fibers.
- Open chilled coconut cans and scoop the solid cream into a large bowl, discarding the liquid. Add 1/2 cup sugar, agave, vanilla, and salt. Whisk until smooth. Using a hand mixer, beat on medium-high speed for 2-3 minutes until light and fluffy. Tip: Chilling coconut milk overnight ensures proper separation for the fluffiest texture.
- In a blender, puree the cooled compote until smooth. Fold half of the compote into the whipped coconut cream with a spatula, creating a marbled effect. Reserve the remaining compote.
- Transfer the mixture to a loaf pan or airtight container. Swirl in the reserved compote with a knife. Cover and freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Tip: Dip your ice cream scoop in hot water for perfect scoops.
With its creamy base and bright basil-strawberry punch, this ice cream is a scoop of sunshine. Serve with fresh basil and berries for a stunning finish. One bite and you're hooked — your new summer obsession.
Turmeric Ginger Coconut Cream Frozen Yogurt-style
Ready to meet your new favorite anti-inflammatory treat that tastes like a tropical vacation but feels like a wellness win? This Turmeric Ginger Coconut Cream Frozen Yogurt-style is a creamy, dreamy, fermented vegan delight that'll make your taste buds do a happy dance while your joints thank you.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 4 minutes
Ingredients
- 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
- 1/4 cup maple syrup
- 1 tablespoon fresh turmeric, finely grated
- 1 tablespoon fresh ginger, finely grated
- 2 probiotic capsules (contents only, about 1/4 teaspoon powder)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Open the chilled coconut cream cans and scoop the thick solid cream into a large mixing bowl, discarding the liquid (reserve for smoothies if desired).
- Whisk in the maple syrup, grated turmeric, grated ginger, vanilla extract, and sea salt until the mixture is smooth and well combined.
- Empty the probiotic powder from the capsules into the bowl and stir vigorously to distribute evenly.
- Transfer the mixture to a clean glass jar, cover with a cheesecloth or a clean kitchen towel, and secure with a rubber band. Let it ferment at room temperature (70-75°F) for 24-48 hours, until tangy and slightly thickened. (Tip: warmer room speeds fermentation; taste after 24 hours.)
- Once fermented, stir the yogurt base and adjust sweetness if needed. For a thicker texture, refrigerate for 2 hours before churning.
- If using an ice cream maker: pour the base into the machine and churn according to the manufacturer's instructions (about 20-25 minutes) until it reaches a soft-serve consistency. If no machine: pour into a shallow loaf pan and freeze, whisking every 30 minutes for 2-3 hours to break up ice crystals, then freeze until firm.
- Transfer the frozen yogurt to an airtight container and freeze for at least 4 hours or until scoopable. (Tip: let it sit at room temperature for 5 minutes before scooping for best texture.)
Serving this bright golden frozen yogurt with a sprinkle of toasted coconut and a drizzle of honey (or agave) is a game-changer. The creamy, tangy, slightly spicy flavor is like a hug for your insides—anti-inflammatory and absolutely delicious.
Keto Coconut Cream Avocado Ice Cream
Ditch the dairy guilt, because this keto-friendly coconut cream avocado ice cream is here to save your summer. It’s so ridiculously creamy and rich, you’ll swear it’s full of sugar—but nope, just healthy fats and a whole lot of flavor.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 can (13.5 oz) full-fat coconut cream, chilled overnight
- 2 ripe Hass avocados, halved, pitted, and scooped
- 1/3 cup powdered erythritol (or other keto-friendly sweetener)
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Instructions
- Scoop the solid coconut cream from the chilled can into a high-speed blender, discarding any liquid (or save it for smoothies). Tip: Chilling the can overnight guarantees the cream solidifies perfectly.
- Add the avocado flesh, powdered erythritol, vanilla bean paste, and sea salt to the blender.
- Blend on high for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and velvety. Tip: If it’s too thick to blend, add 1 tablespoon of unsweetened almond milk—but only if absolutely necessary.
- Taste the mixture and adjust sweetness or salt as desired. Keep in mind that freezing will slightly mute sweetness.
- Pour the ice cream base into a freezer-safe container, smooth the top, and press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm. Tip: For easier scooping, let the ice cream sit at room temperature for 5 minutes before serving.
Now you can indulge in a scoop that’s silky, decadent, and totally macro-friendly. It’s perfect on its own, or dress it up with a sprinkle of toasted coconut flakes and a pinch of flaky sea salt.
Raw Sunflower Seed Coconut Cream Ice Cream (Nut-Free)
Kicking off summer with a frozen treat that’s as kind to your tummy as it is to your taste buds—this raw, nut-free ice cream gets its creamy mojo from coconut cream and sunflower seeds. No ice cream maker required, just a blender and a little patience (okay, maybe a lot, but it’s worth it).
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Ice Cream Base
- 1 cup raw sunflower seeds, soaked in water for 4-6 hours, drained, and rinsed
- 1 can (13.5 oz) full-fat coconut cream, chilled
- 1/3 cup grade A maple syrup
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
Instructions
- After soaking the sunflower seeds, drain and rinse them thoroughly—this removes any bitterness and ensures a silky-smooth texture.
- In a high-speed blender, combine the soaked sunflower seeds, chilled coconut cream (scoop only the thick part, discarding any liquid if separated), maple syrup, vanilla bean paste, and sea salt.
- Blend on high for 60-90 seconds, scraping down the sides as needed, until the mixture is utterly smooth and velvety. If it’s too thick to blend, add 1-2 tablespoons of water, but no more—you want a thick, spoonable consistency.
- Taste the base and adjust sweetness or salt—it should taste slightly sweeter than you want the final ice cream because freezing dulls sweetness.
- Pour the mixture into a freezer-safe container, smooth the top, and press a piece of parchment paper directly onto the surface to prevent ice crystals.
- Freeze for at least 6 hours or overnight until firm. Before scooping, let it sit at room temperature for 5-10 minutes to soften slightly—it’s rock hard straight from the freezer.
- For an extra creamy scoop, re-blend the frozen block in the blender with a splash of coconut milk, then re-freeze—this mimics a churned texture.
Velvety and rich with a subtle nuttiness from the sunflower seeds, this ice cream scoops like a dream after a brief thaw. Dollop it onto warm brownies, stuff it into a waffle cone, or just eat it straight from the container—no judgment here.
Lavender Maple Coconut Cream Ice Cream
Let’s be real: store-bought vegan ice cream often tastes like frozen disappointment. This Lavender Maple Coconut Cream Ice Cream is the floral, creamy rebellion your spoon has been waiting for—no dairy, no regrets, just pure churned bliss.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
Ice Cream Base
- 2 cans (13.5 oz each) full-fat coconut cream, chilled overnight
- 3/4 cup organic maple syrup
- 1 tablespoon culinary lavender buds
- 1 teaspoon vanilla bean paste or extract
- 1/4 teaspoon fine sea salt
- 1 tablespoon arrowroot powder (optional, for silkiness)
Instructions
- In a small saucepan, combine maple syrup and lavender buds. Warm over medium-low heat for 5 minutes, stirring occasionally, until fragrant and syrup is slightly infused. Remove from heat and let steep for 15 minutes. Strain through a fine-mesh sieve into a bowl, pressing on buds to extract all syrup. Discard buds.
- Open the chilled coconut cream cans. Scoop the thick, solid cream into a large mixing bowl, discarding the clear liquid (or save for smoothies). Add the lavender-maple syrup, vanilla paste, and salt. Whisk vigorously until smooth and fully combined. If using arrowroot, whisk it in now—this helps prevent iciness. Tip: For an extra-fluffy texture, beat the mixture with a hand mixer for 2 minutes until slightly aerated.
- Cover and refrigerate the base for at least 4 hours, or overnight, until thoroughly chilled. (Cold base churns faster and yields creamier results.) Tip: You can speed this up by placing the bowl in an ice bath for 30 minutes.
- Churn the chilled base in your ice cream maker according to manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency. Tip: For maximum creaminess, add a splash of vodka or alcohol-free vanilla extract during churning—it lowers the freezing point without affecting flavor.
- Transfer the churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Seal and freeze for at least 4 hours, until firm. Let sit at room temperature for 5 minutes before scooping.
Here’s the scoop: this ice cream is ridiculously silky with a floral honeyed finish that lingers like a dream. Serve it with a drizzle of extra maple syrup and a sprinkle of dried lavender petals, or sandwich it between two chewy chocolate cookies for a next-level ice cream sandwich.
Peanut Butter Swirl Coconut Cream Ice Cream
Brace yourselves, ice cream aficionados – this dairy-free, ridiculously creamy number is about to blow your minds. Peanut butter and coconut? A match made in dessert heaven, with a salty-sweet swirl that'll have you sneaking spoonfuls straight from the bowl.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Coconut Cream Base
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
For the Peanut Butter Swirl
- 1/2 cup natural creamy peanut butter, stirred well
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
Instructions
- Refrigerate the cans of coconut milk for at least 8 hours or overnight to allow the cream to separate from the liquid.
- Without shaking the cans, open them and scoop the solid coconut cream into a large bowl. Discard the watery liquid (or save for smoothies).
- Add maple syrup, vanilla extract, and sea salt to the coconut cream. Whisk until smooth and fully combined.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until well chilled. (Tip: For faster chilling, place in the freezer for 30 minutes, stirring halfway through.)
- While the base chills, prepare the swirl: In a small bowl, whisk together the peanut butter, melted coconut oil, and maple syrup until smooth. Set aside.
- Once the base is thoroughly chilled, pour it into the bowl of an ice cream maker. Churn according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
- During the last minute of churning, drizzle in the peanut butter mixture in a steady stream. Let the machine incorporate it for about 30 seconds, leaving visible swirls. (Tip: If you prefer chunkier swirls, add the peanut butter mixture by spoonfuls and gently fold it in by hand after churning.)
- Transfer the soft ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals, then seal with a lid.
- Freeze for at least 4 hours, or until firm enough to scoop. (Tip: For easier scooping, let the ice cream sit at room temperature for 5–10 minutes before serving.)
Now that you've mastered this tropical twist on a classic, don't be shy about getting creative. Serve it with a sprinkle of flaky sea salt or a drizzle of melted chocolate for an instant upgrade. This ice cream is dangerously addictive – you've been warned!
Lime Cilantro Coconut Cream Popsicles (No-Churn)
Kick off your summer with these no-churn lime cilantro coconut cream popsicles! They're tangy, creamy, and totally vegan – a guilt-free indulgence that screams playful sophistication.
Serving: 6 | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 can (13.5 oz) full-fat coconut cream
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon finely grated lime zest
- 1/4 cup agave nectar (or maple syrup)
- 1/4 cup packed fresh cilantro leaves
- Pinch of sea salt
Instructions
- In a blender, combine the coconut cream, lime juice, lime zest, agave nectar, cilantro, and salt. Blend on high until smooth and creamy, about 30 seconds.
- Taste the mixture and adjust sweetness or tanginess if desired. Pro tip: For an extra zing, add another teaspoon of lime juice.
- Pour the mixture evenly into popsicle molds, leaving about 1/4 inch of headspace to allow for expansion.
- Insert popsicle sticks and place the molds in the freezer. Freeze for at least 6 hours, or until completely solid. Tip: Set the molds on a baking sheet to prevent drips and ensure even freezing.
- To unmold, run warm water over the outside of the molds for 10–15 seconds until the popsicles release easily. Serve immediately or store in an airtight container in the freezer.
- For a creamier texture, use full-fat coconut cream rather than coconut milk—it's the secret to that luxurious mouthfeel.
Zesty and refreshing, these popsicles are the perfect way to beat the heat. The creamy coconut base balances the bright lime and herbaceous cilantro for a sophisticated treat that feels indulgent yet light. For a fun twist, serve them alongside a spicy mango salsa or as a palate cleanser between courses.
Conclusion
Whether you’re a vegan or just love coconut, these 15 recipes are a must-try! Whichever you pick, you’re in for a creamy, dreamy treat. Try a few, leave a comment with your fave, and share this roundup on Pinterest to spread the scoop!
