Vegan coconut ice cream in a small glass dish with another serving and a loaf pan of ice cream behind next to stainless steel spoons all on a white and grey surface (with logo overlay)

Vegan Coconut Ice Cream

Vegan coconut ice cream is a perfect alternative for those on a vegan diet or who need a dairy-free dessert with only a few ingredients.

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At the beginning of 2021, I found out that I am allergic to both dairy and eggs. It was quite a surprise, as I would have thought I would have known long before my 30’s. But, knowing that, I’ve been able to eat better and take better care of myself.

Ice cream has always been one of my favorite desserts, so I had to start figuring out how to make “nice cream” or dairy-free ice cream. I’ve made homemade ice cream on a few occasions, but they always have a dairy base. This time, I needed something that wasn’t dairy.

Knowing that I started looking at substitutes. A common dairy substitute is coconut milk so I decided to try to work with that. Since I wanted to make this vegan, I couldn’t sweeten it with honey. We had agave syrup in the pantry leftover from a client recipe, so I used some of that instead of honey.

The rest is just cornstarch to thicken, vanilla extract for flavor, and a pinch of salt to help it freeze better. Since the base is mostly coconut milk, as the name suggests, this has a strong coconut flavor. If you don’t like coconut, this may not be the ice cream recipe for you.

Chocolate Topping: Yes, you can still have it even with a dairy-free diet! A few years ago we found Hershey’s Simply 5 Chocolate Syrup. There are only 5 ingredients and it doesn’t include any dairy. We find it next to regular chocolate syrup at our grocery store.

Step by Step

Ingredients

  • 30 oz coconut milk
  • 1/2 cup agave syrup
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract
Ingredients for vegan coconut ice cream in stainless steel bowls on a white and grey surface

Preparation

Place the ice cream bowl in the freezer. I love the ice cream attachment for our stand mixer. This recipe is based on using that. It must be completely clean and dry before placing in the freezer and needs to be in there for at least 24 hours before using.

Pour 26 oz coconut milk, agave syrup, and salt into a medium saucepan and warm over medium-low heat, stirring often, until combined, about 2-3 minutes.

Vegan ice cream base in a pot on a white and grey surface

Whisk the cornstarch into the remaining 4 oz coconut milk and whisk into the warm milk in the saucepan.

Whisked cornstarch and coconut milk with a wire whisk in a stainless steel bowl on a white and grey surface

Increase the heat to medium and cook, stirring often, until the milk has thickened, about 8-10 minutes (do not let it boil).

Finished vegan ice cream base in a pot on a white and grey surface

Remove the pan from the heat and stir in the vanilla extract.

Pour the ice cream base into a container and let cool on the counter until room temperature (about an hour).

Vegan ice cream base in a stainless steel bowl on a white and grey surface

Cover the container and move to the refrigerator for at least 4 hours, up to 3 days, until it has a pudding-like texture.

Pour the ice cream base into the frozen bowl and mix with the ice cream paddle on level 2 for about 10-20 minutes until it has the consistency of soft-serve ice cream.

Vegan coconut ice cream base in a frozen ice cream bowl on a white and grey surface

Scoop the ice cream into a freezer container (I like to use a loaf pan) and cover it tightly.

Freeze for at least 4 hours before serving.

Vegan coconut ice cream in a small glass dish with another serving and a loaf pan of ice cream behind next to stainless steel spoons all on a white and grey surface (vertical)

Leftovers

Store leftover vegan coconut ice cream in the freezer. Keep it covered tightly. It will last up to 2 weeks as long as it doesn’t melt and refreeze too many times.

Recipe

Originally Published On: May 19, 2021

Vegan coconut ice cream in a small glass dish with another serving and a loaf pan of ice cream behind next to stainless steel spoons all on a white and grey surface

Vegan Coconut Ice Cream

Vegan coconut ice cream is a perfect alternative for those on a vegan diet or who need a dairy-free dessert with only a few ingredients.
Prep Time 45 minutes
Cool Time 9 hours
Total Time 9 hours 45 minutes
Course:
Dessert
Cuisine:
American
Diet
Gluten Free
Keyword:
coconut
|
ice cream
|
vegan
Dietary Needs:
Dairy-Free
|
Egg-Free
|
Gluten-Free
|
Vegan
Servings: 16
5 from 5 votes

Ingredients

  • 30 oz coconut milk
  • 1/2 cup agave syrup
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 2 tsp vanilla extract

Instructions

  • Place the ice cream bowl in the freezer
  • Pour 26 oz coconut milk, agave syrup, and salt into a medium saucepan and warm over medium-low heat, stirring often, until combined, about 2-3 minutes
  • Whisk the cornstarch into the remaining 4 oz coconut milk and whisk into the warm milk in the saucepan
  • Increase the heat to medium and cook, stirring often, until the milk has thickened, about 8-10 minutes (do not let it boil)
  • Remove the pan from the heat and stir in the vanilla extract
  • Pour the ice cream base into a container and let cool on the counter until room temperature (about an hour)
  • Cover the container and move to the refrigerator for at least 4 hours, up to 3 days, until it has a pudding-like texture
  • Pour the ice cream base into the frozen bowl and mix with the ice cream paddle on level 2 for about 10-20 minutes until it has the consistency of soft-serve ice cream
  • Scoop the ice cream into a freezer container (I like to use a loaf pan) and cover tightly
  • Freeze for at least 4 hours before serving
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Nutrition Facts
Vegan Coconut Ice Cream
Amount Per Serving (0.5 cups)
Calories 131 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 10g50%
Sodium 44mg2%
Potassium 118mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Vegan Coconut Ice Cream FAQs

Does this taste like coconut?

Yes, since the main base is coconut milk, it will have a strong coconut flavor.

Where do I find coconut milk?

I tend to find it on the baking aisle at my grocery store. It is near the other canned milk products such as sweetened condensed milk. It may also be with the healthy foods.

What is agave syrup?

Agave syrup is another sweetener that can be used in place of honey. It is high in fructose, so if you’re watching blood sugar levels it may not be right for you.
Src: https://www.medicalnewstoday.com/articles/317167

Why do I need to add salt to ice cream?

Salt raises the freezing temperature, so the ice cream will freeze easier. Even the small amount can make a difference on how well your ice cream freezes.

14 thoughts on “Vegan Coconut Ice Cream”

  1. Neely Moldovan

    Ohhhh this sounds absolutely amazing. I really want to get an ice cream maker. I feel like it would be so fun!

  2. 5 stars
    This is an amazing recipe. I love coconut and eat vegan so it’s a perfect match! Looks easier to make than I thought – win win!

  3. 5 stars
    Homemade ice cream is such a treat but usually I make it with dairy. I’m excited to try this vegan recipe – it looks so creamy and delicious!

  4. 5 stars
    Such a delicious ice cream! I just love how tropical it tastes, and it came out so creamy. You don’t even miss the dairy.

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