36+ Flavourful & Easy Coconut Milk Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

If you’re a fan of dairy-free desserts or simply love exploring new flavors, coconut milk ice cream is a delightful treat that you need to try.

The richness of coconut milk offers a creamy texture that rivals traditional dairy-based ice cream, while providing a unique twist on your favorite frozen treats.

Whether you’re vegan, lactose intolerant, or just looking to indulge in something a bit lighter, coconut milk ice cream is the answer.

In this article, we’ve gathered over 36 amazing recipes that you can easily whip up with your ice cream maker.

From fruity delights like mango and pineapple to rich chocolatey goodness and exotic flavors like matcha, these recipes will elevate your dessert game.

Let’s dive into the world of coconut milk ice cream and discover the endless possibilities for creamy, dairy-free indulgence!

36+ Flavourful & Easy Coconut Milk Ice Cream Maker Recipes to Satisfy Your Sweet Tooth

Coconut milk ice cream is a perfect way to satisfy your sweet tooth without compromising on flavor or texture.

With 36+ recipes at your fingertips, you can experiment with a variety of ingredients to create delicious and unique desserts.

Whether you’re craving something fruity, nutty, or chocolaty, these coconut milk ice cream recipes will allow you to explore a world of exciting flavors—all while enjoying the creamy, smooth texture that coconut milk brings.

So grab your ice cream maker, gather your ingredients, and start making your very own homemade coconut milk ice cream.

Creamy Coconut Milk Vanilla Ice Cream

This creamy coconut milk vanilla ice cream is rich, velvety, and dairy-free, making it an excellent choice for those who are lactose intolerant or following a vegan diet. With a smooth consistency and a deep vanilla flavor, it offers an indulgent treat that can be enjoyed by anyone. The coconut milk adds a delightful tropical twist while keeping the ice cream light and airy.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup sugar (or your preferred sweetener)
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon xanthan gum (optional, for a smoother texture)

Instructions:

1. In a medium saucepan, whisk together the coconut milk, sugar, salt, and xanthan gum (if using).
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves, and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and stir in the vanilla extract.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight to chill completely.
5. Once chilled, pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
6. After churning, transfer the ice cream to a container and freeze for at least 4 hours or until firm.
7. Scoop and enjoy!

This coconut milk vanilla ice cream is a perfect dessert for those seeking a rich yet dairy-free treat. The natural sweetness of coconut milk pairs wonderfully with vanilla, creating a balanced and smooth flavor. Its simple ingredients and easy preparation make it a go-to recipe for a refreshing dessert any time of the year. Whether served on its own or as a topping for your favorite pie, this ice cream will surely satisfy your sweet tooth.

Chocolate Coconut Milk Ice Cream

Indulge in a decadent chocolate coconut milk ice cream that’s silky smooth, rich, and dairy-free. This recipe combines the natural creaminess of coconut milk with the deep richness of chocolate, creating a dessert that’s as luxurious as it is satisfying. Perfect for those looking to enjoy a comforting treat without dairy, this ice cream is sure to be a crowd-pleaser.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup sugar (or your preferred sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips (optional for extra richness)

Instructions:

1. In a saucepan, combine the coconut milk, cocoa powder, sugar, and salt. Whisk until smooth and heated over medium heat, stirring frequently.
2. Bring the mixture to a simmer, and allow it to cook for 5 minutes to blend the flavors.
3. Remove from heat and stir in the vanilla extract and chocolate chips (if using), mixing until the chocolate is completely melted.
4. Let the mixture cool to room temperature, then refrigerate for 2 hours or until chilled.
5. Once the mixture is cold, pour it into your ice cream maker and churn according to the manufacturer’s directions.
6. Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
7. Serve and enjoy!

This chocolate coconut milk ice cream brings a heavenly combination of flavors that chocolate lovers will adore. The coconut milk creates a rich, creamy texture, while the cocoa powder provides a deep, satisfying chocolate flavor. It’s a fantastic dairy-free alternative for those with dietary restrictions and a delightful indulgence for everyone else. Perfect for any occasion, this treat will leave you craving more!

Tropical Coconut Mango Ice Cream

Tropical coconut mango ice cream is a refreshing, dairy-free dessert that brings the tropical flavors of mango and coconut together in a dreamy, creamy delight. The sweet and tart mango perfectly complements the smooth richness of coconut milk, creating a flavorful frozen treat. This recipe is ideal for a summer day or anyone who loves vibrant, fruity ice creams.

• 2 cans (14 oz) full-fat coconut milk
• 1 1/2 cups fresh or frozen mango chunks
• 1/2 cup sugar (or your preferred sweetener)
• 1 teaspoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions:

1. In a blender, combine the mango chunks, sugar, lime juice, and coconut milk. Blend until smooth.
2. Taste the mixture and adjust the sweetness with more sugar, if desired.
3. Pour the mixture into a saucepan and heat over medium heat, stirring occasionally until it’s hot but not boiling.
4. Remove from heat and stir in the vanilla extract and salt.
5. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
6. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions.
7. Transfer the churned ice cream into a container and freeze for 4 hours or until firm.
8. Serve and enjoy your tropical treat!

This tropical coconut mango ice cream is like a little vacation in every scoop. The sweetness of mango pairs beautifully with the tropical coconut flavor, creating a dessert that’s both exotic and comforting. Perfect for hot days, this ice cream not only offers a refreshing flavor combination but also provides a dairy-free option that doesn’t skimp on richness or taste. It’s an easy way to indulge in a tropical escape anytime you want!

Coconut Milk Coffee Ice Cream

This coconut milk coffee ice cream is a sophisticated and creamy treat that combines the rich flavors of coffee with the tropical smoothness of coconut milk. The perfect dessert for coffee lovers, this ice cream delivers an intense coffee flavor, balanced by the sweetness and creaminess of coconut milk. It’s an excellent option for a dairy-free indulgence that still satisfies your coffee cravings.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup strong brewed coffee (or espresso)
• 1/2 cup sugar (or your preferred sweetener)
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, brewed coffee, sugar, and instant coffee granules.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the coffee granules dissolve completely.
3. Bring the mixture to a gentle simmer, then remove from the heat. Stir in the vanilla extract and salt.
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
7. Scoop, serve, and enjoy!

This coconut milk coffee ice cream offers a luxurious balance of bold coffee flavor and smooth coconut creaminess, making it an ideal dessert for those who appreciate the complex taste of coffee. The dairy-free base ensures it caters to a variety of diets, without compromising on taste or texture. Whether served after dinner or as an afternoon pick-me-up, this ice cream is a perfect way to enjoy a caffeine-infused treat.

Coconut Milk Strawberry Swirl Ice Cream

Coconut milk strawberry swirl ice cream is a fruity and creamy frozen dessert that highlights the sweet, tangy flavor of fresh strawberries, swirled into a rich coconut milk base. This refreshing treat is dairy-free, making it an excellent choice for vegans and those with lactose intolerance, yet it’s indulgent enough to satisfy anyone with a sweet tooth. The natural sweetness of the strawberries creates a vibrant contrast against the creamy coconut milk.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups fresh strawberries, hulled and chopped
• 2 tablespoons sugar (for strawberry swirl)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, vanilla extract, and salt.
2. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
3. Once the mixture is heated, remove from heat and allow it to cool to room temperature, then refrigerate for at least 2 hours.
4. While the coconut milk mixture chills, prepare the strawberry swirl. In a blender or food processor, combine the strawberries and sugar. Blend until smooth.
5. Once chilled, pour the coconut milk mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. After churning, gently swirl in the strawberry puree for a marbled effect.
7. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
8. Serve and enjoy!

This coconut milk strawberry swirl ice cream is a vibrant, fruity dessert that brings together the best of summer flavors in a creamy, dairy-free treat. The strawberry puree adds both sweetness and color, while the coconut milk provides a luxurious texture. It’s a delightful dessert for warm weather, offering a fresh, healthy alternative to traditional ice cream that’s sure to impress your guests.

Coconut Milk Matcha Green Tea Ice Cream

This coconut milk matcha green tea ice cream combines the earthy flavors of matcha with the creamy, subtle sweetness of coconut milk, resulting in a rich, flavorful, and dairy-free treat. Matcha adds a unique depth to this ice cream, making it perfect for anyone who loves a slightly bitter, herbal taste paired with sweetness. This indulgent yet health-conscious dessert is a fantastic way to enjoy the antioxidant-rich benefits of matcha in a frozen treat.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup sugar (or your preferred sweetener)
• 2 teaspoons matcha powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, whisk together the coconut milk, sugar, and matcha powder over medium heat.
2. Continue stirring until the matcha powder dissolves completely and the mixture is smooth.
3. Remove from heat and stir in the vanilla extract and a pinch of salt.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
7. Serve and enjoy!

Coconut milk matcha green tea ice cream is an exquisite dessert that offers a perfect balance of earthy matcha and creamy coconut milk. This unique combination provides not only a delicious taste but also health benefits, thanks to the antioxidants found in matcha. Whether you’re a fan of green tea or just looking for a new twist on your typical frozen dessert, this ice cream delivers a refreshing and satisfying experience that will keep you coming back for more.

Coconut Milk Pineapple Coconut Ice Cream

This tropical coconut milk pineapple coconut ice cream is a refreshing and creamy frozen treat that combines the sweet, tangy flavor of pineapple with the rich, creamy texture of coconut milk. With its bright, fruity flavor and smooth texture, it’s a perfect dessert for a hot summer day or when you want to enjoy a taste of the tropics. This dairy-free ice cream is a delightful option for anyone craving a tropical escape.

• 2 cans (14 oz) full-fat coconut milk
• 2 cups fresh or frozen pineapple chunks
• 1/2 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (optional, for added texture)

Instructions:

1. In a blender, combine the pineapple chunks, coconut milk, sugar, vanilla extract, and salt. Blend until smooth.
2. If you prefer a little texture in your ice cream, stir in the shredded coconut.
3. Pour the mixture into a saucepan and heat over medium heat, stirring occasionally until warm but not boiling.
4. Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 2 hours.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
7. Serve and enjoy this tropical treat!

This coconut milk pineapple coconut ice cream is a bright, refreshing dessert that captures the essence of tropical flavors. The pineapple provides a tangy sweetness, while the coconut milk gives the ice cream a silky, rich texture. It’s a great option for those looking to enjoy a fruity, dairy-free dessert that still feels indulgent. This ice cream is sure to become a go-to treat for anyone who enjoys tropical flavors.

Coconut Milk Almond Joy Ice Cream

This indulgent coconut milk Almond Joy ice cream is a dairy-free twist on the classic candy bar. Combining the rich flavors of coconut, chocolate, and almonds, this ice cream offers the perfect blend of crunchy, creamy, and sweet. With its decadent mix of ingredients, it’s a great choice for chocolate and coconut lovers who want a fun and :

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup sugar (or your preferred sweetener)
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped almonds
• 1/2 cup chocolate chips (optional for extra richness)

Instructions:

1. In a saucepan, whisk together the coconut milk, sugar, cocoa powder, vanilla extract, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is smooth.
2. Remove from heat and stir in the shredded coconut, chopped almonds, and chocolate chips (if using).
3. Let the mixture cool to room temperature, then refrigerate for at least 2 hours to chill.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
6. Serve and enjoy!

Coconut milk Almond Joy ice cream is the ultimate treat for those who love the combination of chocolate, coconut, and almonds. The coconut milk base provides a creamy texture, while the crunchy almonds and rich chocolate enhance the overall flavor experience. This dairy-free ice cream captures all the indulgent qualities of the classic candy bar and makes for a perfect dessert for chocolate lovers with dietary restrictions.

Coconut Milk Raspberry Coconut Ice Cream

This coconut milk raspberry coconut ice cream is a fruity, creamy, and dairy-free dessert that combines the tartness of fresh raspberries with the smooth sweetness of coconut milk. The vibrant raspberry puree swirled through the coconut base creates a visually stunning and deliciously balanced treat. It’s perfect for those who enjoy a fruity, yet indulgent, frozen dessert without the dairy.

• 2 cans (14 oz) full-fat coconut milk
• 1 1/2 cups fresh raspberries (or frozen, thawed)
• 1/2 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (optional for extra texture)

Instructions:

1. In a saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is smooth.
2. Remove from heat and let the coconut milk mixture cool to room temperature.
3. In a blender, puree the raspberries until smooth. If you prefer a smoother texture, you can strain the puree to remove the seeds.
4. Once the coconut milk mixture has cooled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is nearly finished churning, gently swirl in the raspberry puree for a marbled effect.
6. For added texture, stir in shredded coconut if desired.
7. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
8. Serve and enjoy!

This coconut milk raspberry coconut ice cream offers a beautiful and refreshing balance of tart raspberries and rich coconut cream. The bright, tangy raspberry flavor contrasts beautifully with the smooth coconut milk base, creating a delicious dessert that’s both fruity and indulgent. Its dairy-free nature makes it a great option for those with dietary restrictions, while its vibrant taste ensures that everyone will love it. Whether enjoyed on a hot day or as a special treat, this ice cream will delight your taste buds with its fresh and creamy flavor.

Coconut Milk Mango Lime Ice Cream

This coconut milk mango lime ice cream is a tropical delight bursting with bright mango sweetness and zesty lime tang. Perfect for a refreshing dessert, this recipe combines creamy coconut milk with the vibrant flavors of ripe mango and citrusy lime. It’s dairy-free, light, and incredibly flavorful—an excellent way to bring summer vibes to your kitchen year-round.

• 2 cans (14 oz) full-fat coconut milk
• 2 cups fresh or frozen mango chunks
• 1/3 cup sugar (or your preferred sweetener)
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1/4 teaspoon salt

Instructions:

1. In a blender, combine the mango chunks, coconut milk, sugar, lime juice, lime zest, and salt. Blend until smooth and creamy.
2. Transfer the mixture to a saucepan and heat over medium heat, stirring occasionally, until just warmed through.
3. Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours until well chilled.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.
6. Scoop, serve, and enjoy the tropical flavors!

Coconut milk mango lime ice cream is a refreshing treat that balances the creamy richness of coconut milk with the tropical sweetness of mango and the zesty tang of lime. Each spoonful is a burst of sunshine, making it perfect for warm days or when you need a fruity pick-me-up. This recipe is easy to make and sure to impress anyone who loves tropical desserts.

Coconut Milk Chocolate Peanut Butter Ice Cream

Rich, creamy, and decadently indulgent, this coconut milk chocolate peanut butter ice cream is a dairy-free dream come true. Combining the smoothness of coconut milk with the bold flavors of chocolate and peanut butter, this frozen treat is perfect for those who love a luxurious dessert. With a perfect balance of sweet and salty, it’s a must-try for ice cream lovers.

• 2 cans (14 oz) full-fat coconut milk
• 1/3 cup cocoa powder
• 1/2 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 cup creamy peanut butter (plus more for swirling)
• 1/4 teaspoon salt

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, sugar, vanilla extract, and salt. Heat over medium heat, stirring, until the sugar dissolves and the mixture is smooth.
2. Remove from heat and let cool slightly. Whisk in the peanut butter until fully incorporated.
3. Refrigerate the mixture for at least 2 hours until thoroughly chilled.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer to a container, and for an extra swirl of peanut butter, drizzle some over the top and swirl it in with a knife.
6. Freeze for at least 4 hours or until firm. Serve and enjoy!

This coconut milk chocolate peanut butter ice cream is a decadent dessert that combines the best of chocolate and peanut butter in a creamy, dairy-free treat. The richness of the coconut milk enhances the luxurious flavor, while the swirl of peanut butter adds a delightful surprise in every bite. It’s perfect for indulging in a bit of sweet and salty goodness.

Coconut Milk Blueberry Cheesecake Ice Cream

Coconut milk blueberry cheesecake ice cream is a luscious, dairy-free dessert that combines the creamy taste of cheesecake with the tangy sweetness of blueberries. Made with coconut milk and a hint of vanilla, this ice cream has a smooth and silky texture complemented by bursts of juicy blueberries. It’s the perfect treat for cheesecake lovers who want a lighter, dairy-free option.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup fresh or frozen blueberries
• 1/3 cup dairy-free cream cheese (optional, for authentic cheesecake flavor)
• 1/2 cup crushed graham crackers (optional, for texture)

Instructions:

1. In a blender, combine the coconut milk, sugar, vanilla extract, salt, and cream cheese (if using). Blend until smooth.
2. Pour the mixture into a saucepan and warm over medium heat, stirring occasionally, until just heated through. Remove from heat and let cool to room temperature.
3. Meanwhile, in a small pan, cook the blueberries over low heat until they release their juices and form a light syrup. Let cool completely.
4. Chill the coconut milk mixture in the refrigerator for at least 2 hours.
5. Pour the coconut milk mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Gently fold in the blueberry syrup and crushed graham crackers. Transfer to a container and freeze for at least 4 hours or until firm.
7. Scoop and serve!

This coconut milk blueberry cheesecake ice cream is a deliciously creamy, fruity dessert that satisfies both cheesecake and ice cream cravings. The tangy blueberry swirl pairs beautifully with the rich coconut milk and subtle vanilla, while the optional graham crackers add a satisfying crunch. It’s an elegant, dairy-free treat that’s as beautiful as it is tasty.

Coconut Milk Coffee Almond Ice Cream

This rich, indulgent coconut milk coffee almond ice cream is the perfect treat for coffee lovers who want a dairy-free dessert. The deep flavor of coffee is enhanced by the creamy texture of coconut milk, while the crunchy almonds provide a satisfying contrast. The hint of vanilla adds sweetness, creating a perfectly balanced, refreshing ice cream.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup strong brewed coffee (or espresso)
• 1/3 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup roasted almonds, chopped

Instructions:

1. In a saucepan, combine the coconut milk, brewed coffee, sugar, vanilla extract, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is smooth.
2. Remove from heat and allow to cool to room temperature. Refrigerate for at least 2 hours.
3. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the chopped almonds and allow them to mix evenly into the ice cream.
5. Transfer to a container and freeze for at least 4 hours or until firm.
6. Scoop and enjoy your rich, coffee-flavored treat!

Coconut milk coffee almond ice cream is the ultimate dessert for coffee enthusiasts, offering a perfect balance of creamy coconut milk, bold coffee, and crunchy almonds. It’s a sophisticated yet easy-to-make treat that’s dairy-free but full of flavor. Whether you’re enjoying it after dinner or as an afternoon pick-me-up, this ice cream is sure to satisfy your cravings for something indulgent.

Coconut Milk Strawberry Basil Ice Cream

This refreshing coconut milk strawberry basil ice cream combines the natural sweetness of ripe strawberries with the aromatic, savory notes of fresh basil. The coconut milk base provides a rich and creamy texture, while the basil adds an unexpected, delightful depth of flavor. Perfect for anyone looking for a unique, dairy-free dessert with a fresh twist!

• 2 cans (14 oz) full-fat coconut milk
• 2 cups fresh strawberries, hulled and chopped
• 1/2 cup sugar (or your preferred sweetener)
• 1 tablespoon fresh basil, finely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon salt

Instructions:

1. In a blender, combine the strawberries, coconut milk, sugar, lemon juice, salt, and fresh basil. Blend until smooth.
2. Pour the mixture into a saucepan and heat over medium heat, stirring occasionally until just warmed through.
3. Remove from heat and let the mixture cool to room temperature.
4. Refrigerate for at least 2 hours or until well chilled.
5. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to a container and freeze for at least 4 hours or until firm.
7. Scoop, serve, and enjoy!

Coconut milk strawberry basil ice cream offers an intriguing and fresh flavor combination that’s both creamy and light. The sweetness of the strawberries is elevated by the earthy notes of basil, creating a complex and refreshing dessert. This dairy-free ice cream is perfect for those who enjoy unique flavor pairings and want to indulge in something both creative and delicious.

Coconut Milk Chocolate Raspberry Swirl Ice Cream

This decadent coconut milk chocolate raspberry swirl ice cream combines rich, velvety chocolate with the tart sweetness of fresh raspberries, all in a creamy coconut milk base. The vibrant raspberry swirl adds a pop of color and a tangy contrast to the deep chocolate, making this dessert both visually stunning and irresistibly delicious. It’s a perfect treat for any occasion.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/2 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1/4 cup sugar (for raspberry syrup)

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture is smooth.
2. Remove from heat and let the chocolate mixture cool to room temperature. Refrigerate for at least 2 hours.
3. In a small saucepan, cook the raspberries and 1/4 cup sugar over low heat until the berries break down and form a syrup-like consistency. Allow to cool.
4. Once both the chocolate mixture and raspberry syrup are chilled, pour the chocolate mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, transfer the ice cream to a container, adding the raspberry syrup in layers. Gently swirl the syrup into the chocolate ice cream with a spoon or knife.
6. Freeze for at least 4 hours or until firm.
7. Scoop and serve!

Coconut milk chocolate raspberry swirl ice cream is the ultimate combination of rich, creamy chocolate and tart raspberry sweetness. The vibrant swirl adds visual appeal and a burst of fresh berry flavor, making this ice cream a delightful treat for both the eyes and the palate. It’s a sophisticated yet easy-to-make dairy-free dessert that will become a favorite for anyone who loves the classic pairing of chocolate and raspberries.

Coconut Milk Pineapple Coconut Ice Cream

Transport yourself to a tropical paradise with this coconut milk pineapple coconut ice cream. Bursting with sweet, juicy pineapple and the creamy richness of coconut milk, this treat offers the perfect balance of fruity and creamy flavors. The addition of shredded coconut adds a lovely texture, making this a dreamy, dairy-free dessert that’s perfect for hot days or any time you want a taste of the tropics.

• 2 cans (14 oz) full-fat coconut milk
• 2 cups fresh or canned pineapple chunks
• 1/3 cup sugar (or your preferred sweetener)
• 1/2 cup shredded coconut (unsweetened)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. In a blender, combine the pineapple chunks, coconut milk, sugar, vanilla extract, and salt. Blend until smooth.
2. Add the shredded coconut and pulse a few times to combine.
3. Pour the mixture into a saucepan and heat over medium heat until the mixture is warmed through. Stir occasionally to ensure the coconut is evenly distributed.
4. Remove from heat and let the mixture cool to room temperature.
5. Refrigerate for at least 2 hours or until chilled.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer to a container and freeze for at least 4 hours or until firm.
8. Scoop, serve, and enjoy a taste of the tropics!

Coconut milk pineapple coconut ice cream is the ultimate tropical indulgence that combines the creamy richness of coconut with the bright sweetness of pineapple. The shredded coconut adds an extra layer of texture and flavor, making each bite a little adventure. This dairy-free dessert is not only easy to make but also guaranteed to transport your taste buds to a sunny beach vacation.

Coconut Milk Chocolate Cherry Ice Cream

Coconut milk chocolate cherry ice cream is a decadent, dairy-free dessert that combines the rich, deep flavor of chocolate with the tartness of ripe cherries. The creamy coconut milk base ensures the ice cream has a smooth texture, while the fresh cherry chunks offer bursts of fruitiness. If you love the classic combination of chocolate and cherry, this is the perfect frozen treat for you.

• 2 cans (14 oz) full-fat coconut milk
• 1/2 cup cocoa powder
• 1/3 cup sugar (or your preferred sweetener)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh or frozen cherries, pitted and chopped

Instructions:

1. In a saucepan, whisk together the coconut milk, cocoa powder, sugar, vanilla extract, and salt. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth.
2. Remove from heat and let the mixture cool to room temperature. Refrigerate for at least 2 hours or until chilled.
3. Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
4. During the last few minutes of churning, add the chopped cherries to the ice cream maker.
5. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
6. Scoop and serve your rich and fruity chocolate cherry ice cream!

Coconut milk chocolate cherry ice cream is a luxurious treat that pairs the smoothness of chocolate with the tartness of cherries. The creamy coconut milk ensures a delightful texture, while the fresh cherries provide the perfect fruity contrast. This dairy-free ice cream is a delightful dessert to indulge in, whether for a special occasion or just a quiet night in.

Coconut Milk Vanilla Bean Ice Cream

Simple yet elegant, this coconut milk vanilla bean ice cream is a creamy and luxurious dessert that highlights the aromatic flavor of real vanilla beans. The smooth coconut milk base creates a rich, velvety texture that complements the natural vanilla flavor. It’s the perfect base for any topping or just as it is, offering a pure, indulgent dairy-free treat.

• 2 cans (14 oz) full-fat coconut milk
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• 1/3 cup sugar (or your preferred sweetener)
• 1/4 teaspoon salt

Instructions:

1. Slice the vanilla bean in half lengthwise and scrape out the seeds.
2. In a saucepan, combine the coconut milk, vanilla bean seeds, vanilla bean pod, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is smooth.
3. Remove from heat and let the mixture cool to room temperature.
4. Refrigerate the mixture for at least 2 hours until chilled.
5. Once chilled, remove the vanilla pod and pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions.
6. Once churned, transfer to a container and freeze for at least 4 hours or until firm.
7. Scoop, serve, and enjoy this classic, creamy vanilla ice cream!

Coconut milk vanilla bean ice cream is a timeless classic that offers the pure essence of vanilla in a dairy-free form. The real vanilla bean seeds infuse the ice cream with a rich and fragrant flavor, while the coconut milk provides a smooth and creamy texture. This is a versatile ice cream that can be enjoyed on its own or paired with other desserts, making it a perfect treat for any occasion.

Note: More recipes are coming soon!