This dairy-free coconut homemade ice cream is a dreamy treat that’s as simple as it is indulgent. With just two ingredients and no machine required, you’ll whip up a velvety, creamy dessert in 20 minutes flat.
The rich, tropical flavor of coconut shines through, offering a naturally sweet and refreshing escape. Perfect for warm days or anytime you need a quick, guilt-free indulgence, this recipe proves that less really is more.
The texture is luxuriously smooth, with a melt-in-your-mouth quality that rivals traditional ice cream. Each spoonful delivers a burst of pure coconut bliss, making it a hit for vegans, dairy-free lovers, or anyone craving something light yet satisfying. Whether enjoyed solo or topped with fresh fruit, this effortless creation is sure to become a go-to favorite.
Simple Ingredients for Dairy-Free Coconut Ice Cream
- 1 can (13.5 oz) full-fat coconut milk (for the condensed milk base)
- ⅔ cup sugar (adjust to taste or substitute with maple syrup for a refined sugar-free option)
- 2 cans (13.5 oz each) full-fat coconut milk (chilled for whipping)
- 2 tsp vanilla extract (optional, for added flavor)
Easy Step-by-Step Instructions
- Chill the coconut milk: Place 2 cans of coconut milk in the refrigerator for at least 6 hours, preferably overnight.
- Make the condensed coconut milk: Empty 1 can of unchilled coconut milk into a saucepan. Add the sugar and bring to a gentle simmer. Stir once and let it simmer for 30 minutes, or until the mixture thickens and reduces by half. (After about 10 minutes, it will turn golden—this is normal.) Remove from heat and let it cool completely.
- Whip the coconut cream: Open the 2 chilled cans of coconut milk. Scoop the solidified cream from the top into a mixing bowl (save the liquid for smoothies). Using an electric beater, whip the cream on high speed until light and fluffy, about 3-4 minutes.
- Combine and whip: Add the cooled condensed coconut milk (and vanilla extract, if using) to the whipped cream. Whip on high speed for another 2-3 minutes until well combined.
- Freeze: Transfer the mixture to a lidded container and freeze for at least 4 hours or overnight. (Tip: Let it sit at room temperature for a few minutes before scooping, as it freezes harder than traditional ice cream.)
Delicious Toppings to Elevate Your Coconut Ice Cream
Take your dairy-free coconut ice cream to the next level with these tasty toppings! Try a drizzle of melted dark chocolate or a sprinkle of toasted coconut flakes for added texture.
Fresh fruit like mango slices or berries can add a refreshing twist, while a handful of crushed nuts like almonds or pistachios brings a satisfying crunch. For a decadent treat, swirl in some caramel sauce or a dollop of dairy-free whipped cream.
Perfect Pairings: Serving Suggestions
This creamy coconut ice cream pairs beautifully with warm desserts like dairy-free brownies or a slice of gluten-free apple pie. For a tropical vibe, serve it alongside grilled pineapple or a scoop of mango sorbet. It’s also a fantastic standalone treat on a hot summer day—just grab a spoon and enjoy!
Storage Tips for Maximum Freshness
Store your homemade coconut ice cream in an airtight container in the freezer for up to 2 weeks. If it freezes too hard, let it sit at room temperature for 5-10 minutes before scooping. To prevent ice crystals, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.
Simple Variations to Mix It Up
Customize your ice cream by adding mix-ins or flavorings! Stir in a handful of dairy-free chocolate chips, swirl in some peanut butter, or fold in crushed cookies for a fun twist. You can also experiment with extracts like almond or peppermint for a unique flavor profile. For a tropical touch, add a splash of lime zest or a few drops of coconut extract.
No Machine? No Problem!
This recipe is perfect for those without an ice cream maker. The key is whipping the coconut cream until it’s light and fluffy, which creates a smooth, creamy texture. If you don’t have an electric beater, a whisk and some elbow grease will work too—just be prepared for a little extra effort. The result is worth it!
Dairy-Free Coconut Homemade Ice Cream (2 Ingredients/No Machine)
Ingredients
- 1 can full fat coconut milk 13.5 oz
- ⅔ cups sugar
- 2 cans full fat coconut milk 13.5 oz each
- 2 tsp vanilla extract optional
Instructions
- Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
- Empty the contents of 1 can of coconut milk (not chilled) into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you’ll notice that the milk will start to turn a golden color – that’s ok and is exactly what’s supposed to happen.) Remove from heat and let cool completely.
- Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it’s light and fluffy, 3-4 minutes.
- Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
- Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop.
