You’re about to discover a world of tropical bliss right in your own kitchen! We’ve gathered 17 irresistible creamy coconut ice cream recipes that are perfect for beating the heat or satisfying a sweet craving. From classic scoops to creative twists, these delightful treats will transport your taste buds to paradise. Get ready to find your new favorite frozen dessert!
Classic Coconut Milk Ice Cream
Yesterday, as the last light faded, I found myself craving something cool and comforting—a simple pleasure to close the day. This coconut milk ice cream, with its creamy richness and subtle tropical sweetness, feels like a quiet indulgence, a gentle reward for the soul. It’s a recipe that asks for little but gives back a moment of pure, soothing delight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight for best texture
– 3/4 cup granulated sugar, or adjust for preferred sweetness
– 1 tsp pure vanilla extract, for a warm aromatic note
– 1/4 tsp fine sea salt, to balance and enhance flavors
Instructions
1. Open the chilled cans of coconut milk and scoop the solid cream from the top into a large mixing bowl, leaving the watery liquid behind to ensure a creamier result.
2. Add the granulated sugar, vanilla extract, and fine sea salt to the bowl with the coconut cream.
3. Use an electric mixer on medium speed to whip the mixture for about 3–5 minutes, until it becomes smooth and slightly fluffy, which helps incorporate air for a lighter texture.
4. Transfer the whipped mixture to a freezer-safe container, smoothing the top with a spatula to create an even surface.
5. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming during freezing.
6. Place the container in the freezer and let it freeze undisturbed for at least 6 hours, or overnight for a firmer set that’s ideal for scooping.
7. Remove the ice cream from the freezer about 10 minutes before serving to soften slightly, making it easier to scoop without melting too quickly.
Velvety and rich, this ice cream melts slowly on the tongue, offering a lush coconut flavor with just a hint of vanilla warmth. Try serving it with fresh mango slices or a drizzle of dark chocolate for a playful twist that highlights its tropical essence.
Toasted Coconut Ice Cream
Beneath the quiet hum of the kitchen light, there’s a simple magic in toasting coconut, a slow transformation that fills the air with a warmth that feels like a gentle embrace. It’s a process that invites patience, a quiet moment to stir and watch as pale flakes turn to a deep, fragrant gold, promising a richness that will cradle every spoonful of this ice cream. This recipe is for those who find comfort in the ritual, for a dessert that feels both nostalgic and new.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ cups sweetened shredded coconut (toasted for deeper flavor)
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 5 large egg yolks
– ¼ teaspoon kosher salt
– 1 teaspoon pure vanilla extract (or vanilla bean paste for specks)
Instructions
1. Preheat your oven to 325°F and spread the 1 ½ cups of shredded coconut evenly on a rimmed baking sheet.
2. Toast the coconut in the oven for 8-10 minutes, stirring halfway through, until it is uniformly golden brown and fragrant; watch closely to prevent burning.
3. In a medium saucepan over medium heat, combine the 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, and ¼ teaspoon kosher salt, stirring until the sugar dissolves and the mixture is just steaming, about 5 minutes.
4. In a separate bowl, whisk the 5 large egg yolks until smooth, then slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly to temper them.
5. Pour the tempered yolk mixture back into the saucepan with the remaining cream and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 5-7 minutes; do not let it boil.
6. Remove the custard from the heat and stir in the 1 teaspoon vanilla extract and all of the toasted coconut, reserving 2 tablespoons for garnish if desired.
7. Strain the custard through a fine-mesh sieve into a clean bowl, pressing on the coconut to extract maximum flavor, then discard the solids.
8. Cover the bowl with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming and refrigerate for at least 4 hours, or until completely chilled.
9. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
10. Transfer the churned ice cream to a freezer-safe container, fold in the reserved toasted coconut if using, and freeze for at least 4 hours to firm up before serving.
Silky and rich, the ice cream melts slowly on the tongue, releasing waves of toasted coconut that are warm and nutty, balanced by the cool, creamy base. Serve it scooped over a warm fruit crisp or simply in a bowl, where the subtle crunch of toasted flakes offers a delightful contrast to the smooth, frozen custard.
Coconut and Mango Swirl Ice Cream
Nestled in the quiet of a winter evening, I find myself longing for the warmth of a tropical breeze, a memory I can taste in the sweet, creamy swirl of coconut and mango. It’s a simple pleasure, this homemade ice cream, turning a kitchen into a haven of slow, deliberate creation. Let’s make it together, one gentle step at a time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups heavy cream, chilled
– 1 (13.5 oz) can full-fat coconut milk, chilled
– 3/4 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup mango puree, from about 2 ripe mangoes (or use unsweetened store-bought puree)
– 2 tablespoons fresh lime juice
Instructions
1. Pour the chilled heavy cream and chilled coconut milk into a large mixing bowl.
2. Add the granulated sugar, pure vanilla extract, and fine sea salt to the bowl.
3. Use an electric mixer on medium-high speed to whip the mixture until soft peaks form, about 3–4 minutes; this creates a light, airy base for the ice cream.
4. In a separate small bowl, combine the mango puree and fresh lime juice, stirring gently until fully incorporated.
5. Spoon half of the whipped cream mixture into a loaf pan or airtight container.
6. Dollop half of the mango mixture over the cream layer in the pan.
7. Use a butter knife to gently swirl the mango into the cream, making 3–4 figure-eight motions to create a marbled effect without overmixing.
8. Repeat steps 5–7 with the remaining whipped cream and mango mixture to form a second layered swirl on top.
9. Cover the pan tightly with plastic wrap or a lid, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
10. Freeze the ice cream for at least 6 hours, or until firm and scoopable, checking after 4 hours if you prefer a softer texture.
Lusciously smooth with a tropical tang, this ice cream melts into a creamy dream, the coconut and mango swirling like a sunset in a bowl. Try serving it in chilled glasses with a sprinkle of toasted coconut or alongside warm ginger cookies for a cozy contrast.
Pineapple Coconut Ice Cream
Dusk settles softly outside my window, and I find myself craving something that tastes like a gentle tropical breeze—a quiet escape from the ordinary. This pineapple coconut ice cream, with its creamy sweetness and bright fruit notes, feels like a whispered secret from a sun-drenched afternoon, meant to be savored slowly, spoonful by soothing spoonful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups heavy cream, chilled
– 1 (13.5 oz) can full-fat coconut milk, refrigerated overnight
– 1 cup granulated sugar
– 1 cup crushed pineapple, drained well (reserve 2 tbsp juice)
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt
Instructions
1. Chill a large mixing bowl and electric mixer beaters in the freezer for 10 minutes to keep the cream cold.
2. Scoop the solidified coconut cream from the top of the canned coconut milk into the chilled bowl, leaving the watery liquid behind.
3. Add the heavy cream, sugar, vanilla extract, and salt to the bowl.
4. Beat the mixture on medium-high speed for 3–4 minutes until soft peaks form—when you lift the beaters, the peaks should gently curl over.
5. Gently fold in the drained crushed pineapple and the reserved 2 tablespoons of pineapple juice with a rubber spatula until just combined, being careful not to deflate the cream.
6. Transfer the mixture to a 9×5-inch loaf pan or airtight freezer container, smoothing the top with the spatula.
7. Cover the container tightly with plastic wrap or a lid, pressing it directly onto the surface of the cream to prevent ice crystals.
8. Freeze for at least 6 hours, or until firm to the touch—overnight freezing yields the best texture.
9. Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly for easier serving.
Just spooned into bowls, it melts luxuriously on the tongue, the coconut’s richness balancing the pineapple’s tang in a velvety swirl. For a playful twist, try layering it with toasted coconut flakes or drizzling it with a splash of dark rum for a grown-up indulgence that feels like a quiet celebration.
Chocolate Coconut Ice Cream
There’s something quietly magical about the way chocolate and coconut come together, especially when they’re destined for the ice cream maker. This recipe, a dairy-free delight, feels like a gentle, creamy hug—a perfect little project for a slow afternoon when you want to treat yourself without too much fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes (plus 4+ hours freezing)
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight (do not shake; you’ll use the thick cream from the top)
– ¾ cup granulated sugar
– ½ cup unsweetened cocoa powder, sifted (for a smoother texture)
– 1 tsp pure vanilla extract
– ¼ tsp fine sea salt (enhances the chocolate flavor)
– ½ cup toasted coconut flakes, optional (for added crunch)
Instructions
1. Open the chilled cans of coconut milk carefully without shaking, and scoop only the thick, solid cream from the top into a large mixing bowl; reserve the thinner liquid below for another use like a smoothie.
2. Add the granulated sugar, sifted cocoa powder, vanilla extract, and fine sea salt to the bowl with the coconut cream.
3. Using a hand mixer or whisk, beat the mixture on medium speed for about 3–5 minutes until it is completely smooth, creamy, and the sugar has fully dissolved—no gritty texture should remain.
4. Pour the blended mixture into your ice cream maker’s freezer bowl, ensuring it is pre-frozen according to the manufacturer’s instructions, typically for at least 24 hours.
5. Churn the ice cream base in the ice cream maker for 20–25 minutes until it thickens to a soft-serve consistency, scraping down the sides with a spatula halfway through to incorporate any settled cocoa.
6. If using, fold in the toasted coconut flakes gently with a spatula during the last minute of churning to distribute them evenly without overmixing.
7. Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid, smoothing the top with the spatula.
8. Freeze the container for at least 4 hours, or until the ice cream is firm enough to scoop, covering the surface directly with parchment paper before sealing to prevent ice crystals.
Gently scooping into this ice cream reveals a velvety, rich texture that melts smoothly on the tongue, with the cocoa’s deep notes balanced by the coconut’s subtle sweetness. For a playful twist, serve it sandwiched between chewy oatmeal cookies or drizzle with a warm chocolate sauce right before enjoying—each bite feels like a quiet, indulgent moment all your own.
Coconut and Lime Sorbet
Evenings like this, when the world outside quiets and the kitchen feels like a sanctuary, I find myself craving something pure and refreshing—a simple pleasure to clear the mind. This coconut and lime sorbet is just that: a bright, dairy-free escape that feels like a cool breeze on a warm day, made with only a handful of ingredients that sing together in perfect harmony.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight for best texture
– 1 cup granulated sugar, or adjust slightly for sweetness preference
– ¾ cup freshly squeezed lime juice (from about 6–8 limes), strained to remove pulp
– 1 tbsp finely grated lime zest, for a fragrant citrus note
– ¼ tsp kosher salt, to balance and enhance the flavors
Instructions
1. In a medium bowl, whisk together the chilled coconut milk and granulated sugar until the sugar is completely dissolved, about 2–3 minutes of steady stirring.
2. Add the freshly squeezed lime juice, lime zest, and kosher salt to the bowl, and whisk vigorously until the mixture is smooth and fully combined.
3. Pour the sorbet base into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it thickens to a soft-serve consistency.
4. Transfer the churned sorbet to a freezer-safe container, smoothing the top with a spatula, and cover tightly with a lid or plastic wrap pressed directly onto the surface.
5. Freeze the sorbet for at least 4 hours, or until firm enough to scoop, checking that it’s set by inserting a spoon—it should hold its shape without being icy.
6. To serve, let the sorbet sit at room temperature for 5–10 minutes to soften slightly, then scoop into bowls or cones using a warmed scoop for easier portioning.
Unbelievably smooth and creamy despite having no dairy, this sorbet melts into a lush, velvety texture with each spoonful, the coconut’s richness perfectly cut by the zesty lime. Try serving it in hollowed-out lime halves for a playful presentation, or layer it with fresh berries for a vibrant dessert that feels both indulgent and light.
Matcha Coconut Ice Cream
Zigzagging through the holiday rush, I found myself craving stillness—a quiet moment to savor something both vibrant and soothing. This matcha coconut ice cream, with its earthy green hue and creamy sweetness, became that gentle pause, a frozen meditation I could scoop into a bowl and enjoy slowly, letting each cool bite dissolve the day’s noise.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (13.5-ounce) cans full-fat coconut milk, chilled overnight (do not shake)
– ¾ cup granulated sugar
– 2 tablespoons high-quality matcha powder, sifted (ceremonial grade for best flavor)
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
Instructions
1. Open the chilled coconut milk cans and scoop only the thick, solid cream from the top into a large mixing bowl, reserving the liquid below for another use (like smoothies).
2. Add the granulated sugar to the coconut cream and whisk vigorously for 3–4 minutes until the sugar is fully dissolved and the mixture is smooth and slightly fluffy.
3. Sift the matcha powder into the bowl to prevent clumps, then add the vanilla extract and sea salt.
4. Whisk everything together for another 2–3 minutes until the matcha is evenly incorporated and the base turns a uniform pale green color, with no streaks.
5. Pour the mixture into a loaf pan or airtight container, cover tightly with plastic wrap pressed directly onto the surface to prevent ice crystals.
6. Freeze for at least 6 hours, or until firm to the touch; for a creamier texture, stir the ice cream with a fork every hour during the first 3 hours of freezing.
7. Remove from the freezer 10 minutes before serving to soften slightly for easy scooping.
Earthy and lush, this ice cream emerges from the freezer with a velvety, scoopable texture that melts slowly on the tongue, revealing layers of grassy matcha and rich coconut. Try it drizzled with a little honey or sprinkled with toasted coconut flakes for a playful crunch, or simply enjoy it straight from the pan under soft evening light.
Coconut and Banana Ice Cream
There’s something quietly magical about transforming two simple ingredients into a creamy, dreamy dessert. This coconut and banana ice cream requires no churning, no special equipment—just a bit of patience and a freezer. It’s a gentle reminder that the sweetest treats often come from the humblest beginnings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 large ripe bananas, sliced and frozen (about 4 cups)
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– 2 tablespoons pure maple syrup, or adjust for sweetness
– 1 teaspoon pure vanilla extract
– A pinch of fine sea salt, to balance flavors
Instructions
1. Remove the can of coconut milk from the refrigerator, being careful not to shake it, and scoop out the thick, solid cream that has separated to the top into your food processor bowl.
2. Add the frozen banana slices, maple syrup, vanilla extract, and sea salt to the food processor with the coconut cream.
3. Secure the lid and process the mixture on high speed for about 60 seconds, stopping to scrape down the sides with a spatula once halfway through, until it looks crumbly.
4. Continue processing for another 60–90 seconds, pausing to scrape the sides again if needed, until the mixture becomes completely smooth and creamy, with no banana chunks remaining.
5. Transfer the smooth ice cream base to a freezer-safe loaf pan or container, spreading it into an even layer with your spatula.
6. Cover the container tightly with a lid or plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
7. Place the covered container in the freezer and let it set for at least 4 hours, or until it is firm enough to scoop.
8. Remove the ice cream from the freezer about 5–10 minutes before serving to allow it to soften slightly for easier scooping.
Now, scoop it into bowls. Notice its lush, velvety texture—a gift from the coconut’s fat and the bananas’ natural creaminess. The flavor is a soft, tropical whisper, sweet but not cloying. Try it topped with toasted coconut flakes or a drizzle of dark chocolate for a delightful contrast.
Roasted Coconut Ice Cream
Perhaps it’s the quiet of a winter evening that makes me crave something both comforting and a little exotic—like this roasted coconut ice cream, which feels like a warm hug from the inside out. The slow, toasty aroma of coconut fills the kitchen, turning a simple dessert into a moment of gentle indulgence.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups unsweetened shredded coconut (toasted for deeper flavor)
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar (adjust if you prefer less sweetness)
– 4 large egg yolks
– 1 teaspoon vanilla extract (or use vanilla bean paste for specks)
– ¼ teaspoon fine sea salt (balances the richness)
Instructions
1. Preheat your oven to 325°F and spread the shredded coconut evenly on a baking sheet.
2. Toast the coconut in the oven for 8–10 minutes, stirring halfway, until it turns a light golden brown and smells fragrant—watch closely to avoid burning.
3. In a medium saucepan over medium heat, combine the heavy cream, milk, and toasted coconut, then bring the mixture just to a simmer, about 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat, cover it, and let the coconut steep for 30 minutes to infuse the flavors fully.
5. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the coconut solids with a spoon to extract all the liquid, then discard the solids.
6. In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened, about 2 minutes.
7. Slowly pour about ½ cup of the warm coconut-infused cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
8. Pour the tempered egg mixture back into the saucepan with the remaining cream and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5–7 minutes—do not let it boil.
9. Remove from heat and stir in the vanilla extract and salt until fully incorporated.
10. Pour the custard through a fine-mesh sieve into a clean container to ensure a smooth texture, then cover and refrigerate until completely chilled, at least 4 hours or overnight for best results.
11. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
12. Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze until firm, about 4–6 hours.
Here, the ice cream emerges with a velvety, creamy texture that melts slowly on the tongue, carrying whispers of toasted coconut and a subtle warmth from the roasting. Serve it scooped over grilled pineapple or alongside a drizzle of dark chocolate for a playful contrast, letting each bite linger like a quiet memory.
Coconut and Passion Fruit Ice Cream
Years have a way of softening edges, and this December evening finds me craving something that tastes like a slow, sun-drenched afternoon—a quiet luxury to savor alone. Coconut and passion fruit ice cream is that whisper of the tropics, a creamy, tangy escape that requires little more than patience and a gentle hand.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (13.5-ounce) cans full-fat coconut milk, chilled overnight for best texture
– ¾ cup granulated sugar, adjust slightly if your passion fruit is very tart
– ½ cup passion fruit pulp (from about 4–5 fresh passion fruits), seeds strained out if preferred
– 1 teaspoon pure vanilla extract, for a warm background note
– ¼ teaspoon fine sea salt, to balance the sweetness
Instructions
1. Chill the bowl of your ice cream maker in the freezer for at least 24 hours, or according to manufacturer instructions, to ensure it freezes properly.
2. In a large mixing bowl, whisk together the chilled coconut milk and granulated sugar until the sugar is fully dissolved, about 2 minutes of vigorous stirring.
3. Gently fold in the passion fruit pulp, vanilla extract, and sea salt until just combined, being careful not to overmix to keep the mixture smooth.
4. Pour the mixture into the pre-chilled ice cream maker bowl and churn according to your machine’s directions, typically 20–25 minutes, until it thickens to a soft-serve consistency.
5. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula to minimize ice crystals.
6. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface and freeze for at least 4 hours, or until firm enough to scoop.
Zesty and lush, this ice cream sets with a creamy, scoopable texture that melts slowly on the tongue, revealing layers of tropical coconut and bright passion fruit. Try it sandwiched between chewy ginger cookies or simply scooped over a bowl of fresh mango for a burst of color and flavor that feels like a quiet celebration.
Turmeric Coconut Ice Cream
Evenings like this, when the light fades early and the air holds a quiet chill, I find myself drawn to the kitchen not for warmth, but for a moment of calm creation. There’s something deeply soothing about the process of making ice cream, a gentle alchemy that transforms simple ingredients into a frozen, golden-hued treat. This version, with its earthy turmeric and rich coconut, feels like a quiet celebration of winter’s subtle spices.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight for best texture
– 3/4 cup granulated sugar
– 1 1/2 tbsp ground turmeric
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
– 1 tbsp fresh lemon juice, to brighten the flavor
Instructions
1. Shake the chilled cans of coconut milk vigorously, then open them and scoop the solidified cream and liquid into a medium saucepan.
2. Whisk in the granulated sugar, ground turmeric, and fine sea salt until no dry streaks remain.
3. Place the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula, for exactly 8 minutes; the mixture should steam but never boil to prevent curdling.
4. Remove the saucepan from the heat and stir in the pure vanilla extract and fresh lemon juice.
5. Pour the mixture through a fine-mesh sieve into a clean bowl to catch any undissolved turmeric granules, ensuring a perfectly smooth base.
6. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
7. Refrigerate the base for a minimum of 4 hours, or ideally overnight, until it is completely cold to the touch at 40°F.
8. Churn the chilled base in your ice cream maker according to the manufacturer’s instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
9. Transfer the churned ice cream to a freezer-safe container, smoothing the top with your spatula.
10. Press a piece of parchment paper directly onto the surface, seal the container, and freeze for at least 6 hours to firm up completely.
Mellow and creamy, this ice cream sets with a dense, scoopable texture that melts luxuriously on the tongue. The turmeric offers a warm, earthy depth that’s beautifully balanced by the coconut’s sweetness and the lemon’s bright finish. For a stunning presentation, serve it in small bowls garnished with a sprinkle of toasted coconut flakes or a drizzle of warm honey.
Coconut and Almond Ice Cream
Lately, I’ve been craving something that feels both indulgent and a little bit wholesome, a treat that whispers of tropical breezes and cozy kitchens. This coconut and almond ice cream is just that—a creamy, dreamy escape you can scoop straight from your own freezer, no churn required. It’s the kind of simple pleasure that makes a quiet evening feel special.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight (the solid cream separates from the liquid)
– ¾ cup granulated sugar
– 1 teaspoon pure vanilla extract
– ½ cup sliced almonds, toasted (toasting deepens their flavor)
– ¼ teaspoon fine sea salt (enhances all the flavors)
Instructions
1. Scoop only the thick, solid coconut cream from the top of the chilled cans into a large mixing bowl, leaving the watery liquid behind (reserve it for smoothies).
2. Add the granulated sugar, pure vanilla extract, and fine sea salt to the bowl with the coconut cream.
3. Using a hand mixer or a sturdy whisk, beat the mixture on medium-high speed for 4-5 minutes until it becomes fluffy, light, and holds soft peaks.
4. Gently fold in the toasted sliced almonds with a spatula until they are evenly distributed throughout the creamy base.
5. Transfer the mixture to a 9×5 inch loaf pan or a freezer-safe container, spreading it into an even layer.
6. Cover the container tightly with plastic wrap or a lid, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
7. Freeze the ice cream for at least 6 hours, or preferably overnight, until it is completely firm and scoopable.
Finally, let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly for the perfect texture. Filled with rich coconut cream and crunchy almonds, each spoonful is luxuriously smooth with a delightful nutty contrast. Try serving it in a chilled bowl drizzled with a little honey or alongside fresh mango slices for a bright, tropical twist.
Spiced Coconut Ice Cream
Gently, as winter settles in, I find myself craving something that warms from within yet cools on the tongue—a quiet contradiction for a quiet kitchen. This spiced coconut ice cream is that very thing, a creamy whisper of cardamom and cinnamon that feels like a soft, edible blanket.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight
– 3/4 cup granulated sugar
– 1 tsp ground cardamom
– 1/2 tsp ground cinnamon
– 1/4 tsp fine sea salt
– 1 tsp pure vanilla extract
Instructions
1. Scoop the solid coconut cream from the top of the chilled cans into a medium saucepan, reserving the thinner liquid below for another use (like a smoothie).
2. Add the granulated sugar, ground cardamom, ground cinnamon, and fine sea salt to the saucepan.
3. Warm the mixture over medium-low heat, stirring constantly with a whisk, until the sugar fully dissolves and the spices are fragrant, about 5–7 minutes; do not let it boil.
4. Remove the saucepan from the heat and stir in the pure vanilla extract.
5. Let the mixture cool to room temperature, about 20 minutes, then cover and refrigerate until completely cold, at least 4 hours or overnight for best results.
6. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
7. Transfer the churned ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze until firm, at least 4–6 hours.
Mellow and velvety, this ice cream melts slowly, leaving a lingering warmth from the spices against the cool coconut cream. Try it with a drizzle of honey or crumbled ginger snaps for a textural contrast that feels like a gentle surprise.
Coconut and Coffee Ice Cream
There’s something quietly magical about this time of year, when the world outside slows and the kitchen becomes a haven for gentle experiments. This coconut and coffee ice cream feels like one of those discoveries—a soft, creamy whisper of tropical warmth and rich, roasted depth, perfect for savoring slowly by a window as the afternoon light fades.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight for best texture
– ¾ cup granulated sugar, or adjust slightly for sweetness preference
– ¼ cup strongly brewed coffee, cooled completely (espresso works wonderfully)
– 1 teaspoon pure vanilla extract, for a hint of floral warmth
– ¼ teaspoon fine sea salt, to balance and enhance the flavors
Instructions
1. Open the chilled cans of coconut milk and scoop the solid cream from the top into a large mixing bowl, leaving the watery liquid behind (this helps achieve a richer, creamier base).
2. Add the granulated sugar to the coconut cream and use an electric mixer on medium speed for 3–4 minutes, until the mixture is smooth and slightly fluffy, with no sugar granules visible.
3. Pour in the cooled coffee and vanilla extract, then sprinkle in the fine sea salt, stirring gently with a spatula to combine everything evenly without deflating the mixture.
4. Transfer the mixture to a loaf pan or airtight container, cover it tightly with plastic wrap or a lid, and place it in the freezer for 1 hour to chill slightly before churning.
5. After 1 hour, remove the pan from the freezer and stir the mixture vigorously with a fork to break up any ice crystals that have formed (this step ensures a smoother final texture).
6. Return the pan to the freezer and let it freeze completely for 6–8 hours, or until firm to the touch, checking once halfway to give it another quick stir if desired.
7. Once fully frozen, scoop the ice cream into bowls or cones, letting it sit at room temperature for 5–10 minutes to soften slightly for easier serving.
Perfectly creamy and subtly sweet, this ice cream melts into a velvety pool with notes of toasted coconut and deep coffee that linger pleasantly. Try it sandwiched between chewy ginger cookies or drizzled with a dark chocolate sauce for an elegant twist on a simple treat.
Coconut and Strawberry Ice Cream
Kneading the last of the summer strawberries into a creamy coconut base feels like capturing a fleeting season in a bowl. The gentle sweetness of ripe berries mingles with the tropical richness of coconut, creating a frozen treat that’s both refreshing and comforting. It’s a simple indulgence that invites you to slow down and savor each spoonful, perfect for a quiet evening or a shared moment with loved ones.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled and chopped (or frozen, thawed and drained)
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight
– 1/2 cup granulated sugar (adjust to taste based on berry sweetness)
– 1 teaspoon pure vanilla extract
– 1 tablespoon fresh lemon juice (to brighten the flavor)
– Pinch of salt (to balance the sweetness)
Instructions
1. Place the chopped strawberries in a blender or food processor.
2. Add the chilled coconut milk, granulated sugar, vanilla extract, lemon juice, and salt to the blender.
3. Blend the mixture on high speed for 45-60 seconds until completely smooth and no strawberry chunks remain, scraping down the sides if needed.
4. Pour the blended mixture into a 9×5-inch loaf pan or a shallow freezer-safe container.
5. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming.
6. Freeze the mixture for 4-6 hours until firm, stirring with a fork every hour during the first 2 hours to incorporate air and ensure a creamy texture.
7. Scoop the ice cream into bowls or cones using an ice cream scoop dipped in warm water for easier serving.
8. Serve immediately, or store any leftovers in the freezer for up to 2 weeks, covered securely.
Just spoonfuls of this ice cream reveal a velvety, scoopable texture that melts slowly on the tongue, with bursts of strawberry brightness cutting through the coconut’s lush creaminess. For a playful twist, drizzle it with dark chocolate sauce or sprinkle with toasted coconut flakes, letting the flavors deepen as it softens slightly at the table.
Coconut and Pistachio Ice Cream
Sometimes, the simplest pleasures arrive quietly, like the gentle hum of an ice cream maker on a warm afternoon. This coconut and pistachio ice cream feels like a whispered secret, a creamy escape that marries tropical sweetness with earthy, nutty depth. Let it transport you to a slower moment, where each spoonful unfolds like a quiet memory.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups full-fat coconut milk, chilled overnight for best texture
– 1 cup heavy cream
– ¾ cup granulated sugar
– ¼ teaspoon salt
– 1 teaspoon pure vanilla extract
– ¾ cup shelled pistachios, finely chopped, plus extra for garnish
– 1 tablespoon vodka or rum (optional, to reduce iciness)
Instructions
1. In a medium saucepan over medium-low heat, combine the coconut milk, heavy cream, sugar, and salt. Stir continuously with a whisk until the sugar fully dissolves, about 5 minutes—do not let it boil.
2. Remove the saucepan from the heat and stir in the vanilla extract and vodka (if using). Let the mixture cool to room temperature, about 20 minutes.
3. Transfer the cooled mixture to a bowl, cover tightly with plastic wrap, and refrigerate for at least 4 hours or until thoroughly chilled to 40°F.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
5. Gently fold in the chopped pistachios with a spatula until evenly distributed throughout the ice cream.
6. Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface to prevent ice crystals, and freeze for at least 4 hours or until firm.
A velvety texture emerges from the coconut milk, yielding to the satisfying crunch of pistachios in every bite. The subtle vanilla warmth balances the nutty richness, making it perfect scooped over grilled peaches or simply enjoyed alone in a sunlit corner.
Coconut and Vanilla Bean Ice Cream
Kneading the day’s quiet into something sweet feels like a small rebellion against the rush. This coconut and vanilla bean ice cream is a whisper of tropical escape and creamy comfort, a simple alchemy that turns a few humble ingredients into a moment of pure, frozen bliss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 (13.5 oz) cans full-fat coconut milk, chilled overnight (do not use light coconut milk for best texture)
– ¾ cup granulated sugar
– 1 whole vanilla bean, split lengthwise (or 1 tbsp pure vanilla extract as a substitute)
– ¼ tsp fine sea salt
– 1 tbsp vodka or rum (optional, to help prevent ice crystals)
Instructions
1. Place a medium saucepan over low heat. Pour in the chilled coconut milk and the granulated sugar.
2. Using the back of a knife, scrape the seeds from the split vanilla bean pod directly into the saucepan. Add the empty pod as well for maximum flavor infusion.
3. Stir the mixture gently and continuously with a wooden spoon for about 10 minutes, until the sugar has completely dissolved and the mixture is just warm to the touch—do not let it simmer or boil.
4. Remove the saucepan from the heat. Stir in the fine sea salt and the optional tablespoon of vodka or rum.
5. Carefully pour the warm custard base through a fine-mesh strainer into a clean bowl to remove the vanilla bean pod and any possible coconut milk solids.
6. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate the bowl for at least 4 hours, or preferably overnight, until it is completely cold.
7. Pour the thoroughly chilled custard base into the bowl of your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the churned ice cream to a freezer-safe container. Smooth the top, press a final piece of parchment paper directly onto the surface, and seal the container.
9. Freeze the ice cream for at least 4-6 hours, or until it is firm enough to scoop.
Mellow and luxuriously smooth, this ice cream holds the delicate perfume of vanilla and the rich, round flavor of coconut in perfect balance. Serve it simply in a chilled bowl, or for a playful twist, sandwich a scoop between two chewy coconut macaroons for an instant, elegant dessert.
Summary
Overall, these 19 creamy coconut ice cream recipes offer a deliciously cool escape, perfect for any home cook looking to beat the heat with tropical flair. We hope you find a new favorite to whip up! Don’t forget to leave a comment telling us which recipe you loved most and share this sweet roundup on Pinterest with your fellow dessert lovers. Happy scooping!
