Coconut Milk Ice Cream

A rich and creamy Coconut Milk Ice Cream made with just 5 ingredients for an easy homemade vegan and gluten-free ice cream treat. 

Prep Time
15 mins
Freeze Time
4 hrs 20 mins
Total Time
15 mins
4.86 from 7 votes
Coconut Milk Ice Cream
Course: Dessert
Cuisine: Vegan
Keyword: Coconut Milk Ice Cream
Servings: 6 servings
Calories: 326 kcal
Author: Sarah McMinn
  1. The night before place the bowl of your ice cream maker in the freezer to freeze all the way through. 

  2. Measure out 1/2 cup of coconut milk and set aside. 

  3. Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract. 

  4. Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined.

  5. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently. 

  6. Boil for 5 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Transfer to a shallow container, cover, and refrigerate for at least 4 hours. 

  7. Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve. 

  8. You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from freezer. 

  9. Serve with toasted coconut, optional

Nutrition Facts
Coconut Milk Ice Cream
Amount Per Serving
Calories 326 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 24g150%
Sodium 113mg5%
Potassium 280mg8%
Carbohydrates 22g7%
Sugar 16g18%
Protein 2g4%
Vitamin C 1.2mg1%
Calcium 23mg2%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.