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.
Jump to RecipeAt 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.
Vegan Coconut Ice Cream Step by Step
Ingredients
- 30 oz coconut milk
- 1/2 cup agave syrup
- 1/4 tsp salt
- 2 tbsp cornstarch
- 2 tsp vanilla extract
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.
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 it tightly.
Freeze for at least 4 hours before serving.
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
Ingredients
- 30 oz coconut milk
- 1/2 cup agave syrup
- 1/4 tsp salt
- 2 tbsp cornstarch
- 2 tsp vanilla extract
Recommended Equipment
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
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
Yes, since the main base is coconut milk, it will have a strong coconut flavor.
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.
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
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.
More Vegan Snacks
- Easy Vegan Chocolate Hummus Recipe
- Fried Vegan Beignets Recipe
- Vegan Mounds Bars
- Two Minute Salsa
- Savory Vegan Cream Cheese Wontons
- 3 Ingredient Vegan Red Velvet Cookies
- Vegan Breakfast Cookies
- Chocolate Chip Cookies with No Butter or Dairy (Vegan Recipe)
- Salad with Warm Potatoes and Hummus
- Almond-Date Energy Balls
- Vegan Coconut Ice Cream
- Crystallized Pineapple: A Sweet Snack with Only 3 Ingredients
- Chunky Guacamole Recipe
- Garlic Hummus
- BBQ Waffle Chips from Scratch
- Frozen Fruit Cups: The Perfect Summer Treat
- Pico de Gallo Recipe
Ohhhh this sounds absolutely amazing. I really want to get an ice cream maker. I feel like it would be so fun!
We have had fun trying a few different ice cream recipes.
I worked in two ice cream shops when I was younger and I loved being around ice cream. I would love to make my own, it looks easy to do!
Oh, that sounds like a dangerous job because I would be eating all of the ice cream!
This looks so creamy and refreshing! A perfect sweet treat on a hot summer day. 🙂
It’s perfect for summer, too, because of the tropical taste the coconut adds 🙂
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!
It’s actually fairly easy to make ice cream! Since you like coconut, I’m sure you’ll love this recipe.
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!
I used to make it with dairy, too, until I found out I am allergic this year so I had to find an alternative.
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.
it’s so perfect for summer! And my kids didn’t even notice it didn’t have dairy.
Such a wonderful dairy free ice cream option! Coconut is a favorite of mine and that texture looks incredible.
The texture is slightly different from store-bought ice cream, but the taste is amazing!
I’ve not made coconut ice cream for ages and never a vegan option. I must give this a go it sounds wonderful.
Coconut flavored ice cream is delicious!!! I’ve never tried vegan ice cream, can’t wait to make your recipe.
I have tried vegan ice-cream once before and loved it, this recipe will give me the chance to make it at home
So creamy and guilt-free! What’s not to love! I would go for a scoop of this right now…I love coconut so I will definitely be trying this soon!
OMG! I am craving to taste this now.
Thanks for the detailed recipe.
I never would have thought about eating a coconut ice cream before. I would love to try this out though, especially since it’s vegan.
This looks so delicious! I’ve never tried vegan ice cream but would like to try making this.
I went vegan for over a year and had the hardest time without ice cream. I can’t wait to try this!
I like ice cream, especially the coconut flavor, which is rare.