37+ Delicious Coconut Milk Ice Cream Recipes for Every Craving

Are you looking for a creamy, dreamy dessert that’s both indulgent and dairy-free?

Look no further than coconut milk homemade ice cream!

With its rich, velvety texture, coconut milk makes for the perfect base in crafting delicious ice cream that’s free from dairy but packed with flavor.

Whether you’re a coconut lover, a vegan, or simply someone looking to try something new, these 37+ coconut milk homemade ice cream recipes will have something for everyone.

From tropical fruit blends like mango and pineapple to decadent flavors like salted caramel and chocolate hazelnut, there’s no shortage of creamy goodness here.

So, grab your ice cream maker and get ready to indulge in these refreshing, guilt-free treats that are as easy to make as they are delicious!

37+ Delicious Coconut Milk Ice Cream Recipes for Every Craving

With over 37 coconut milk homemade ice cream recipes at your fingertips, the possibilities for creating delightful, creamy desserts are endless.

Whether you’re in the mood for something fruity, nutty, or indulgently chocolatey, these recipes have something to satisfy every craving. Plus, the best part?

Coconut milk offers a rich, dairy-free alternative, making these ice creams perfect for those with dietary restrictions or anyone looking to enjoy a healthier dessert option without sacrificing flavor.

So why wait?

Start making your favorite flavor today, and treat yourself to a refreshing and guilt-free frozen delight!

Creamy Coconut Milk Vanilla Ice Cream

This coconut milk vanilla ice cream is a smooth, rich treat with a natural sweetness. The coconut flavor pairs perfectly with the aromatic vanilla, creating a flavor balance that is both comforting and refreshing. It’s a dairy-free alternative that doesn’t compromise on creaminess, making it a great option for those seeking a vegan or lactose-free dessert.

Ingredients:

• 2 cans full-fat coconut milk
• 3/4 cup maple syrup or sweetener of choice
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon arrowroot powder (optional, for thickening)

Instructions:

1. In a saucepan over medium heat, combine the coconut milk and maple syrup. Stir frequently until warmed.
2. If using arrowroot powder, whisk it with a small amount of coconut milk to form a slurry, then add it to the pan. This step will help thicken the mixture.
3. Bring the mixture to a simmer, then reduce the heat and continue to stir for about 5 minutes.
4. Remove from heat and add the vanilla extract and sea salt. Stir until fully combined.
5. Allow the mixture to cool to room temperature, then refrigerate for 4-6 hours or overnight to chill completely.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Transfer the ice cream to a container and freeze for at least 3 hours before serving.

This coconut milk vanilla ice cream is an indulgent treat, offering a smooth and creamy texture that’s perfect on its own or as a base for additional mix-ins like chocolate chips or fruit. The natural sweetness of the coconut milk and the richness of vanilla create a flavor profile that’s both comforting and luxurious.

Chocolate Coconut Milk Ice Cream

Rich, creamy, and intensely chocolatey, this coconut milk-based chocolate ice cream delivers everything you want in a dessert. The deep cocoa flavor is elevated by the coconut, making for a decadent treat that’s both dairy-free and irresistibly delicious. This recipe is perfect for chocolate lovers who want a dairy-free version of their favorite frozen dessert.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup cocoa powder
• 3/4 cup coconut sugar or sweetener of choice
• 1/2 cup dark chocolate chips
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and cocoa powder. Whisk together until smooth and free of lumps.
2. Add the coconut sugar and a pinch of sea salt to the mixture and bring it to a simmer over medium heat. Stir continuously for about 5 minutes until the sugar has dissolved and the mixture is smooth.
3. Remove from heat and add the vanilla extract. Stir in the dark chocolate chips until they melt into the mixture.
4. Let the mixture cool to room temperature, then place it in the refrigerator to chill for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
6. After churning, transfer the ice cream to a container and freeze for 3-4 hours to firm up before serving.

This chocolate coconut milk ice cream is incredibly smooth, with the deep cocoa flavor balanced by the natural sweetness of coconut. The richness of the dark chocolate chips makes each bite even more indulgent. Whether served alone or topped with fresh fruit, it’s a dessert that satisfies both chocolate and coconut lovers.

Coconut Milk Mango Sorbet

A tropical treat, this coconut milk mango sorbet combines the refreshing flavor of ripe mangoes with the creaminess of coconut milk. This recipe is dairy-free, gluten-free, and full of vibrant, fresh flavors that transport you to a sunny beachside getaway. It’s perfect for a hot summer day or anytime you crave a fruity, creamy frozen dessert.

Ingredients:

• 3 cups fresh or frozen mango chunks
• 1 can full-fat coconut milk
• 1/2 cup lime juice (freshly squeezed)
• 1/4 cup agave nectar or sweetener of choice
• 1 teaspoon vanilla extract

Instructions:

1. In a blender or food processor, blend the mango chunks until smooth.
2. Add the coconut milk, lime juice, agave nectar, and vanilla extract to the blender. Continue blending until everything is fully incorporated and smooth.
3. Taste the mixture and adjust sweetness if needed by adding more agave nectar or sweetener of choice.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
5. Transfer the sorbet to a container and freeze for 2-3 hours to firm up before serving.

This coconut milk mango sorbet offers the perfect combination of fruity and creamy flavors, making it a refreshing dessert for warm weather. The tanginess of the lime complements the sweetness of the mango, and the coconut milk adds a creamy base without being overly heavy. It’s a light yet satisfying frozen treat.

Each of these coconut milk-based ice cream recipes brings something unique to the table, whether you’re looking for a rich, indulgent treat or a light and fruity sorbet. With coconut milk as the base, you can enjoy all the creaminess of traditional ice cream without the dairy, making these recipes perfect for anyone with dietary restrictions or those simply looking for a delicious and healthy frozen treat.

Coconut Milk Strawberry Ice Cream

This strawberry coconut milk ice cream combines the vibrant flavor of ripe strawberries with the creamy richness of coconut milk. The result is a refreshing and velvety smooth dessert that’s perfect for a warm day or as a sweet treat to finish any meal. It’s dairy-free and naturally sweetened, so you can enjoy a healthier alternative without sacrificing flavor.

Ingredients:

• 2 cups fresh or frozen strawberries
• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or sweetener of choice
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. In a blender or food processor, combine the strawberries, coconut milk, maple syrup, lemon juice, and vanilla extract. Blend until smooth and fully incorporated.
2. Taste the mixture and adjust sweetness as desired by adding more maple syrup or sweetener.
3. Pour the mixture into a bowl, cover, and refrigerate for 2-3 hours to chill.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it thickens to a soft-serve consistency.
5. Transfer the ice cream to a container and freeze for 3-4 hours or until firm.

This strawberry coconut milk ice cream has the perfect balance of tart, fresh strawberries and the rich, smooth creaminess of coconut milk. The maple syrup adds a subtle sweetness without overpowering the flavor of the fruit. Each bite is like a burst of summer, making it an ideal dessert for any occasion.

Coconut Milk Coffee Ice Cream

For coffee lovers, this coconut milk coffee ice cream offers a bold and indulgent frozen treat that delivers a rich coffee flavor complemented by the creaminess of coconut milk. It’s a decadent, dairy-free option that’s perfect for those looking to enjoy a classic coffee ice cream without the dairy.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup brewed coffee (strong)
• 1/4 cup maple syrup or sweetener of choice
• 1 teaspoon vanilla extract
• 1 tablespoon instant coffee (optional, for stronger coffee flavor)
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, brewed coffee, and maple syrup. Stir to combine over medium heat.
2. Add the instant coffee (if using) and sea salt. Stir until fully dissolved and the mixture is smooth.
3. Allow the mixture to cool to room temperature, then refrigerate it for 4-6 hours or overnight.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it thickens to a creamy consistency.
5. Transfer the ice cream to a container and freeze for at least 3 hours to firm up before serving.

This coconut milk coffee ice cream is perfect for anyone who loves the rich taste of coffee. The combination of brewed coffee and instant coffee creates a deep, robust flavor, while the coconut milk adds a silky texture that enhances the coffee’s smoothness. Whether you enjoy it on its own or paired with chocolate desserts, this ice cream is a sophisticated treat.

Coconut Milk Pineapple Coconut Ice Cream

This tropical coconut milk pineapple coconut ice cream combines the bright, juicy flavor of fresh pineapple with the creamy coconut milk. The result is a refreshing, creamy frozen dessert that transports you to a tropical paradise. It’s perfect for those who love a fruity, dairy-free ice cream with an exotic twist.

Ingredients:

• 2 cups fresh or frozen pineapple chunks
• 2 cans full-fat coconut milk
• 1/4 cup honey or sweetener of choice
• 1/2 teaspoon coconut extract (optional, for enhanced coconut flavor)
• 1 tablespoon lime juice

Instructions:

1. In a blender, combine the pineapple chunks, coconut milk, honey, lime juice, and coconut extract (if using). Blend until smooth and fully incorporated.
2. Taste the mixture and adjust sweetness as needed by adding more honey or sweetener.
3. Pour the mixture into a bowl, cover, and refrigerate for 2-3 hours to chill.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Transfer the ice cream to a container and freeze for 3-4 hours until it firms up.

This pineapple coconut ice cream is light and refreshing, offering a perfect blend of tropical flavors. The coconut milk adds a creamy base, while the pineapple provides a tangy sweetness that balances the richness of the coconut. This ice cream is ideal for hot summer days or whenever you want to add a bit of tropical flair to your dessert repertoire.

These three additional coconut milk ice cream recipes showcase the versatility of coconut milk as a base for frozen treats. From the fruity and fresh pineapple coconut ice cream to the indulgent coffee flavor, these recipes offer something for everyone while being completely dairy-free. Each one is an opportunity to create a smooth, creamy, and satisfying dessert that’s full of natural flavors and free from artificial ingredients.

Coconut Milk Chai Spice Ice Cream

This coconut milk chai spice ice cream is an exotic, aromatic treat that blends warm, comforting spices like cinnamon, cardamom, and ginger. The smooth coconut milk base perfectly complements the complex flavors of chai, making this ice cream a unique, dairy-free option for spice lovers. It’s perfect for the cooler months or when you’re craving something with a little warmth.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or sweetener of choice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and maple syrup over medium heat. Stir occasionally until warmed.
2. Add the cinnamon, ginger, cardamom, cloves, and sea salt to the mixture. Whisk to combine and allow the mixture to simmer for 5-7 minutes, stirring often to prevent burning.
3. Remove from heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate it for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This chai spice coconut milk ice cream is a delightful mix of sweet and spicy, offering the perfect balance of warmth and coolness. The aromatic spices infuse each bite, creating a comforting dessert that’s perfect for autumn or winter. Its unique flavor makes it an ideal pairing with rich desserts like chocolate cakes or apple crisps.

Coconut Milk Almond Joy Ice Cream

If you love the classic Almond Joy candy bar, this coconut milk almond joy ice cream is a must-try. It combines creamy coconut milk, chocolate, and toasted almonds to create a dairy-free version of the beloved treat. The rich, nutty flavor is perfectly balanced by the sweetness of the coconut milk, making it an indulgent yet dairy-free dessert.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut sugar or sweetener of choice
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup toasted almonds, roughly chopped
• Pinch of sea salt

Instructions:

1. In a saucepan, whisk together the coconut milk, coconut sugar, cocoa powder, and sea salt. Heat over medium heat, stirring often, until the mixture is smooth and well combined.
2. Remove the saucepan from heat and stir in the vanilla extract.
3. Allow the mixture to cool to room temperature, then refrigerate it for at least 4 hours or overnight.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. In the last few minutes of churning, add in the chocolate chips and toasted almonds.
6. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This Almond Joy coconut milk ice cream combines the flavors of chocolate, coconut, and toasted almonds for a rich, decadent dessert that tastes just like the candy bar—minus the dairy. The crunchy almonds add a delightful texture to the creamy coconut base, making it a treat that’s both indulgent and satisfying.

Coconut Milk Matcha Green Tea Ice Cream

This matcha green tea coconut milk ice cream is a refreshing, slightly earthy frozen treat that’s perfect for matcha lovers. The bitterness of the matcha is balanced by the sweetness of the coconut milk, resulting in a delicate yet indulgent dessert. It’s dairy-free and a great option for anyone who enjoys the rich, antioxidant-packed flavors of matcha.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or sweetener of choice
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and maple syrup over medium heat. Stir occasionally until the mixture is warmed.
2. Whisk the matcha powder with a small amount of coconut milk to make a smooth paste, then add it to the warm coconut milk mixture.
3. Stir to combine and simmer for 5 minutes, allowing the matcha to fully infuse into the coconut milk.
4. Remove from heat and stir in the vanilla extract and sea salt.
5. Let the mixture cool to room temperature, then refrigerate it for 4-6 hours or overnight.
6. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Transfer the ice cream to a container and freeze for 3-4 hours to firm up before serving.

This matcha green tea coconut milk ice cream is a smooth, subtly sweet dessert with a bold matcha flavor. The earthy notes of the green tea are balanced by the creamy coconut milk, creating a refreshing treat that’s perfect for those who enjoy a unique twist on traditional ice cream. It’s a sophisticated, dairy-free option that pairs beautifully with light desserts or fresh fruit.

These additional coconut milk ice cream recipes explore even more exciting flavors, from the warming spices of chai to the refreshing matcha and indulgent Almond Joy. Each one offers a unique taste experience while being dairy-free and full of natural ingredients, making them the perfect addition to your homemade ice cream collection. Whether you’re craving something spicy, nutty, or earthy, these recipes will give you the creamy, satisfying texture you love without the dairy.

Coconut Milk Mango Sorbet

This coconut milk mango sorbet is a tropical delight that combines the natural sweetness of ripe mangoes with the creaminess of coconut milk. It’s a refreshing and light dessert that’s dairy-free and perfect for a hot day. The coconut milk provides a silky smooth texture, while the mango offers a vibrant, fruity flavor that will transport you straight to the tropics.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 can full-fat coconut milk
• 1/4 cup honey or sweetener of choice
• 1 tablespoon lime juice
• 1/2 teaspoon vanilla extract

Instructions:

1. In a blender or food processor, combine the mangoes, coconut milk, honey, lime juice, and vanilla extract. Blend until smooth.
2. Taste the mixture and adjust sweetness by adding more honey if needed.
3. Pour the mixture into a bowl, cover, and refrigerate for 2-3 hours to chill.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
5. Transfer the sorbet to a container and freeze for 3-4 hours or until firm.

This mango sorbet offers a vibrant burst of tropical flavor with the perfect balance of sweetness and tartness from the mango and lime. The coconut milk adds a luxurious texture without overpowering the fruit, making it the ideal dairy-free treat for any occasion. Serve it as a refreshing palate cleanser between meals or as a light dessert.

Coconut Milk Chocolate Chip Ice Cream

This coconut milk chocolate chip ice cream combines the indulgent taste of chocolate with the creamy, velvety texture of coconut milk. The coconut milk serves as the perfect base to hold the sweet chocolate chips, creating a dairy-free dessert that’s rich and satisfying. It’s an ideal treat for those who want a classic chocolate chip ice cream without the dairy.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut sugar or sweetener of choice
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (or dairy-free chocolate chips)
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and coconut sugar over medium heat. Stir occasionally until the mixture is smooth and well combined.
2. Remove from heat and stir in the vanilla extract and sea salt.
3. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
5. In the last few minutes of churning, add the chocolate chips.
6. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

This coconut milk chocolate chip ice cream is a rich, decadent dessert that’s sure to satisfy any chocolate lover’s cravings. The coconut milk provides the perfect base, while the dark chocolate chips offer a delightful crunch in every bite. It’s the perfect dairy-free alternative to traditional chocolate chip ice cream and a great treat for any occasion.

Coconut Milk Lemon Coconut Ice Cream

This coconut milk lemon coconut ice cream is a zesty, refreshing dessert that combines the tangy flavor of lemon with the creamy sweetness of coconut. The coconut milk base gives the ice cream a smooth, rich texture, while the bright lemon flavor adds a light, citrusy twist. This dairy-free ice cream is perfect for spring or summer and offers a fresh take on traditional lemon-flavored desserts.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or sweetener of choice
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk and maple syrup over medium heat. Stir occasionally until the mixture is smooth and fully combined.
2. Add the lemon zest, lemon juice, and sea salt, and stir to incorporate.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
5. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
6. Transfer the ice cream to a container and freeze for 3-4 hours to firm up before serving.

This lemon coconut ice cream is a tangy and creamy treat that’s both refreshing and satisfying. The combination of lemon and coconut provides the perfect balance of tart and sweet, making it a unique dairy-free dessert option. It’s an excellent choice for anyone looking for a fresh, citrusy ice cream to enjoy on a warm day.

These additional coconut milk ice cream recipes bring a variety of exciting flavors to the table, from the bright, tropical mango sorbet to the indulgent chocolate chip and refreshing lemon coconut ice cream. Each one offers a unique experience, providing both flavor and texture while remaining dairy-free. Whether you’re craving something fruity, rich, or tangy, these recipes are sure to satisfy your sweet tooth.

Coconut Milk Banana Nut Ice Cream

This coconut milk banana nut ice cream is a delicious and creamy dessert that combines the natural sweetness of ripe bananas with the rich, nutty flavor of toasted walnuts. The coconut milk provides the perfect base to create a velvety smooth texture, while the bananas give it a natural sweetness without needing additional sugar. It’s a fantastic dairy-free alternative for banana lovers.

Ingredients:

• 2 ripe bananas, peeled and mashed
• 2 cans full-fat coconut milk
• 1/4 cup maple syrup or sweetener of choice
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted walnuts, roughly chopped
• Pinch of sea salt

Instructions:

1. In a mixing bowl, combine the mashed bananas, coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until the mixture is smooth and well combined.
2. Transfer the mixture to a container and refrigerate for 4-6 hours or overnight to chill.
3. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. In the last few minutes of churning, add the toasted walnuts.
5. Transfer the ice cream to a container and freeze for 3-4 hours or until firm.

This banana nut coconut milk ice cream is the perfect combination of creamy, fruity, and nutty. The bananas provide a natural sweetness, while the toasted walnuts add a delightful crunch. This is an excellent choice for a dairy-free dessert that’s both satisfying and wholesome.

Coconut Milk Salted Caramel Ice Cream

This salted caramel coconut milk ice cream is a decadent, smooth dessert with a perfect balance of sweet and salty. The coconut milk makes it rich and creamy, while the homemade caramel sauce adds a deep, buttery flavor. A touch of sea salt enhances the caramel’s sweetness, creating an irresistible treat that’s perfect for any occasion.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon coconut oil

Instructions:

1. In a saucepan, combine the coconut milk, coconut sugar, and maple syrup. Heat over medium heat, stirring occasionally, until the mixture is smooth and begins to simmer.
2. Allow the mixture to simmer for 10-15 minutes, stirring frequently, until it thickens and takes on a caramel color.
3. Remove from heat and stir in the vanilla extract, sea salt, and coconut oil. Let the mixture cool to room temperature.
4. Once cooled, refrigerate the mixture for 4-6 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
6. Transfer the ice cream to a container and freeze for 3-4 hours before serving.

This salted caramel coconut milk ice cream is rich and indulgent, offering the perfect balance of sweetness and saltiness. The homemade caramel sauce elevates the flavor, and the coconut milk provides a smooth, creamy base. It’s a luxurious dessert for those who love a sweet and salty combination.

Coconut Milk Strawberry Cheesecake Ice Cream

This coconut milk strawberry cheesecake ice cream is a creamy, dreamy dessert that combines the flavors of tangy cheesecake and fresh strawberries. The coconut milk base gives it a rich, velvety texture, while the cheesecake flavor comes from the addition of vegan cream cheese and a graham cracker swirl. It’s a dairy-free version of the classic strawberry cheesecake in ice cream form.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or sweetener of choice
• 1/4 cup vegan cream cheese
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, pureed
• 1/2 cup graham cracker crumbs (optional)

Instructions:

1. In a saucepan, combine the coconut milk and maple syrup over medium heat. Stir occasionally until the mixture is smooth and well combined.
2. Add the vegan cream cheese and vanilla extract to the mixture, whisking until smooth.
3. Remove the mixture from heat and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
4. After chilling, blend the fresh strawberries into a puree and swirl it into the ice cream base, creating a marble effect.
5. If using, gently fold in the graham cracker crumbs to add a touch of texture and flavor.
6. Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
7. Transfer the ice cream to a container and freeze for 3-4 hours or until firm.

This strawberry cheesecake coconut milk ice cream is the perfect combination of creamy, fruity, and tangy flavors. The fresh strawberries bring a natural sweetness, while the vegan cream cheese adds the signature cheesecake tang. The graham cracker crumbs give it a nice crunch, making it a delicious and indulgent dairy-free dessert.

These three new coconut milk ice cream recipes offer a delightful range of flavors, from the creamy banana nut to the indulgent salted caramel and the fruity strawberry cheesecake. Each one combines coconut milk’s smooth texture with unique ingredients, creating rich, satisfying desserts without the dairy. Whether you’re in the mood for something fruity, nutty, or decadent, these recipes will have you enjoying the perfect scoop every time.

Coconut Milk Coffee Ice Cream

This coconut milk coffee ice cream is a rich, indulgent treat for coffee lovers. The full-bodied flavor of brewed coffee blends perfectly with the creamy coconut milk base, creating a smooth and flavorful dessert. Whether you’re enjoying it after dinner or as an afternoon pick-me-up, this coffee ice cream offers a delightful way to enjoy your favorite caffeinated beverage in dessert form.

Ingredients:

• 2 cans full-fat coconut milk
• 1 cup brewed coffee, cooled
• 1/2 cup coconut sugar or sweetener of choice
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, brewed coffee, and coconut sugar. Heat over medium heat, stirring occasionally until the mixture is smooth and fully combined.
2. Bring to a gentle simmer and let it cook for about 5 minutes, stirring constantly.
3. Remove from heat and stir in the vanilla extract and sea salt.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
6. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

This coffee coconut milk ice cream is the perfect way to enjoy a dairy-free version of your favorite coffeehouse treat. The coconut milk adds a luxurious creaminess, while the coffee provides a deep, rich flavor that’s enhanced by a touch of sweetness. It’s a wonderful choice for coffee aficionados and those who crave a caffeine kick in their dessert.

Coconut Milk Pineapple Coconut Ice Cream

This pineapple coconut ice cream is a tropical delight that combines the natural sweetness of pineapple with the creamy richness of coconut milk. The result is a dairy-free ice cream that’s light, refreshing, and perfect for a summer treat. It’s a great way to bring the flavors of a tropical vacation to your dessert table.

Ingredients:

• 2 cans full-fat coconut milk
• 1 1/2 cups fresh pineapple, chopped
• 1/4 cup honey or sweetener of choice
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded coconut (optional)

Instructions:

1. In a blender or food processor, combine the coconut milk, pineapple, honey, and vanilla extract. Blend until smooth and well combined.
2. Taste the mixture and adjust sweetness if needed by adding more honey.
3. Pour the mixture into a bowl and refrigerate for 2-3 hours to chill.
4. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. In the last few minutes of churning, add the shredded coconut, if using.
6. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

This pineapple coconut ice cream is a refreshing and tropical treat that’s both creamy and tangy. The pineapple adds a juicy burst of flavor, while the coconut milk creates a smooth, creamy texture. The shredded coconut adds an extra layer of texture and flavor, making this ice cream a perfect summer dessert.

Coconut Milk Chocolate Hazelnut Ice Cream

This coconut milk chocolate hazelnut ice cream is a decadent, nutty dessert that combines the creamy richness of coconut milk with the indulgent flavors of chocolate and hazelnuts. It’s a dairy-free version of the beloved chocolate-hazelnut spread, and it’s perfect for those who enjoy the combination of chocolate and nuts in their desserts.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut sugar or sweetener of choice
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted hazelnuts, chopped
• Pinch of sea salt

Instructions:

1. In a saucepan, combine the coconut milk, coconut sugar, and cocoa powder. Heat over medium heat, stirring occasionally until the mixture is smooth and fully combined.
2. Bring to a gentle simmer and let it cook for about 5 minutes, stirring constantly.
3. Remove from heat and stir in the vanilla extract and sea salt.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a creamy, soft-serve consistency.
6. In the last few minutes of churning, add the toasted hazelnuts.
7. Transfer the ice cream to a container and freeze for 3-4 hours until firm.

This chocolate hazelnut coconut milk ice cream is a rich and creamy dessert that brings together the best of both worlds: the smoothness of chocolate and the crunch of toasted hazelnuts. The coconut milk adds a luxurious texture, making it a satisfying treat for anyone craving a dairy-free indulgence. It’s an excellent choice for dessert lovers who enjoy the combination of chocolate and nuts.

These three new coconut milk ice cream recipes offer a delicious variety of flavors, from the bold coffee ice cream to the refreshing pineapple coconut and the indulgent chocolate hazelnut. Each one provides a unique experience while remaining dairy-free and full of rich, creamy textures. Whether you’re in the mood for something fruity, nutty, or bold, these recipes will satisfy your cravings.

Note: More recipes are coming soon!