27+ Delicious & Easy Coconut Milk Vanilla Ice Cream Recipes for Every Occasion

Are you craving a creamy, indulgent dessert without the dairy? Look no further than coconut milk vanilla ice cream!

This decadent treat combines the rich, velvety texture of coconut milk with the aromatic sweetness of vanilla, creating a dairy-free alternative that doesn’t skimp on flavor. Whether you’re vegan, lactose intolerant, or simply looking to try something new, coconut milk vanilla ice cream is a perfect choice for satisfying your sweet tooth.

In this article, we’ve rounded up over 27 mouth-watering recipes that showcase the versatility of coconut milk.

From classic vanilla to exotic flavor twists, there’s a recipe here for everyone.

Whether you enjoy your ice cream on its own, paired with fresh fruit, or mixed with chunks of your favorite candy, these coconut milk vanilla ice cream recipes are sure to become your new go-to summer (or anytime) treat.

Get ready to churn up some deliciousness!

27+ Delicious & Easy Coconut Milk Vanilla Ice Cream Recipes for Every Occasion

There’s no denying the creamy, comforting allure of coconut milk vanilla ice cream.

With so many recipes to choose from, you can mix and match ingredients, add toppings, and experiment with different flavor combinations to create your perfect dessert. Whether you like your ice cream simple and pure or loaded with fruit, nuts, and swirls of fudge, these 27+ coconut milk vanilla ice cream recipes offer something for every palate.

As you explore the world of dairy-free ice cream, we hope these recipes inspire you to create new and exciting versions of this beloved frozen treat.

Share your creations with friends and family, and watch as they become as hooked on coconut milk vanilla ice cream as you are.

With all these delicious ideas at your fingertips, you’ll never run out of ways to enjoy a scoop (or two) of this dreamy dessert!

Coconut Milk Vanilla Ice Cream (Classic)

This creamy coconut milk vanilla ice cream brings a rich and tropical twist to the traditional vanilla flavor. With the smoothness of coconut milk and the sweetness of vanilla beans, it’s the perfect dairy-free treat for anyone craving a luscious dessert. It’s simple to make, and its silky texture will leave you wanting more after every bite.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup maple syrup or agave syrup
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, and salt. If using a vanilla bean, split it open, scrape out the seeds, and add them to the saucepan along with the pod. Heat over medium heat, stirring occasionally until the mixture is warm (about 5 minutes). Do not let it boil.
2. Remove the saucepan from heat and let it cool for a few minutes. If using vanilla extract, stir it in now.
3. Transfer the mixture to a container, cover, and refrigerate for at least 2-3 hours, or until fully chilled.
4. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-30 minutes).
5. Transfer the ice cream to a container and freeze for an additional 2-3 hours to firm up before serving.

This coconut milk vanilla ice cream offers the perfect balance of sweetness and creaminess. With its smooth, velvety texture and the deliciously deep flavor of vanilla, it’s a delightful way to cool off on a warm day. It’s dairy-free, yet indulgent, and can easily be made vegan by swapping in agave syrup. This recipe is versatile and can be paired with fresh fruits, nuts, or enjoyed by itself.

Coconut Milk Vanilla Bean Ice Cream with Toasted Coconut Flakes

For those who love a little texture in their ice cream, this recipe is a fun variation on the classic vanilla coconut ice cream. The addition of toasted coconut flakes adds a delightful crunch that complements the creamy coconut milk base. It’s an irresistible treat that combines the best of both worlds – creamy smoothness and a bite of crunch.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup coconut sugar or brown sugar
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1 cup unsweetened shredded coconut (toasted)
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, coconut sugar, and a pinch of salt. If using a vanilla bean, split it open and scrape out the seeds, adding them to the mixture, along with the pod. Stir over medium heat until the sugar dissolves and the mixture is well combined, about 5 minutes.
2. Remove from heat and let the mixture cool. Stir in vanilla extract if using instead of the bean.
3. Chill the mixture in the refrigerator for at least 3 hours or until it is completely cold.
4. While the mixture chills, toast the shredded coconut. Heat a dry skillet over medium heat and toast the coconut, stirring frequently until golden brown, about 5 minutes. Set aside to cool.
5. Once the coconut milk mixture is chilled, churn it in your ice cream maker according to the manufacturer’s instructions. Once it reaches soft-serve consistency, gently fold in the toasted coconut flakes.
6. Transfer the ice cream to a container and freeze for 3-4 hours to firm up before serving.

This ice cream is a lovely blend of smooth, creamy coconut milk and the nutty, crunchy toasted coconut flakes. The vanilla bean provides a rich, aromatic flavor, which perfectly balances the tropical flavor of the coconut. Every bite brings a satisfying contrast between creamy and crunchy textures. This variation is a crowd-pleaser and perfect for anyone looking to elevate their coconut milk vanilla ice cream experience.

Coconut Milk Vanilla Ice Cream with a Hint of Almond

For those who enjoy a subtle twist on their ice cream flavors, this coconut milk vanilla ice cream with a hint of almond is a must-try. The addition of almond extract gives a delightful, nutty undertone to the traditional vanilla flavor, creating a deliciously sophisticated dessert that’s both refreshing and indulgent.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup honey or maple syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1/2 tsp almond extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine coconut milk, honey (or maple syrup), and salt. Scrape the seeds from the vanilla bean and add them along with the pod to the saucepan. Heat over medium heat, stirring occasionally until the mixture is warm, about 5 minutes.
2. Remove from heat and allow it to cool slightly. Stir in almond extract and vanilla extract if you’re using that instead of the bean.
3. Chill the mixture in the refrigerator for at least 3 hours or until fully cold.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-30 minutes).
5. Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to set before serving.

The addition of almond extract in this coconut milk vanilla ice cream creates a delicate, nutty backdrop that complements the coconut milk and vanilla flavors. The result is a refined and aromatic ice cream that feels luxurious yet is incredibly simple to make. Its creamy texture paired with the subtle almond flavor makes it a perfect choice for those who enjoy a unique, nutty twist to their traditional desserts. Enjoy it on its own or as a base for creating flavor combinations with berries or chocolate!

Coconut Milk Vanilla Ice Cream with Cinnamon Spice

If you’re a fan of warm, comforting spices, this coconut milk vanilla ice cream with a hint of cinnamon is a fantastic choice. The rich coconut flavor pairs wonderfully with the warming spice of cinnamon, making each bite feel cozy and indulgent. It’s the perfect dessert for cooler evenings or for adding a twist to traditional vanilla ice cream.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup maple syrup or coconut sugar
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine coconut milk, maple syrup (or coconut sugar), and salt. Scrape the seeds from the vanilla bean and add them to the saucepan along with the pod. Stir in the ground cinnamon. Heat the mixture over medium heat, stirring frequently until it’s well combined and warmed through, about 5 minutes. Do not let it boil.
2. Once warmed, remove from heat and let the mixture cool for a few minutes before removing the vanilla bean pod. Stir in vanilla extract if using instead of the bean.
3. Refrigerate the mixture for at least 3 hours or until completely chilled.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20-30 minutes).
5. Transfer the ice cream to an airtight container and freeze for an additional 3-4 hours to firm up before serving.

This cinnamon-infused coconut milk vanilla ice cream is the ultimate cozy dessert. The warm spice of cinnamon perfectly complements the smooth coconut milk, offering a rich and aromatic flavor profile. It’s a great way to enjoy a comforting dessert that’s dairy-free but still full of flavor and indulgence. Pair it with apple pie or crumble for a full fall-inspired treat!

Coconut Milk Vanilla Ice Cream with Coffee Swirl

For coffee lovers, this coconut milk vanilla ice cream with a coffee swirl offers the perfect balance of creamy coconut and rich espresso. The deep coffee flavor complements the smooth coconut base beautifully, creating an indulgent and sophisticated dessert. This combination of vanilla and coffee makes for an ice cream that’s both energizing and soothing at the same time.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup coconut sugar or brown sugar
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1/2 cup brewed espresso (or strong coffee)
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, coconut sugar, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan with the pod. Heat over medium heat until the mixture is warm and the sugar has dissolved, about 5 minutes. Be sure not to boil.
2. Remove the saucepan from heat and let the mixture cool for a few minutes. Stir in the brewed espresso (or strong coffee) and vanilla extract if you’re using it instead of the bean.
3. Chill the mixture in the refrigerator for at least 3 hours or until completely cold.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. After churning, transfer the ice cream to an airtight container. Pour the remaining brewed espresso over the ice cream and gently swirl it into the ice cream with a spoon. Freeze for at least 4 hours to allow the flavors to meld and the ice cream to firm up.

This coconut milk vanilla ice cream with a coffee swirl provides a rich and creamy experience with an extra boost from the coffee. The deep flavor of the espresso perfectly complements the vanilla and coconut, creating a dessert that feels both decadent and energizing. It’s the perfect treat for those who love a combination of dessert and coffee—ideal for an afternoon pick-me-up or an after-dinner treat.

Coconut Milk Vanilla Ice Cream with Chocolate Chunks

If you can never get enough chocolate, this coconut milk vanilla ice cream with chocolate chunks is a decadent treat that combines the smoothness of coconut milk with the richness of high-quality dark chocolate. The chunks of chocolate scattered throughout the creamy base add texture and enhance the flavor, making it a delightful treat for chocolate lovers.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup agave syrup or maple syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1 cup dark chocolate (70% cocoa), chopped into chunks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, agave syrup, and salt. Scrape the seeds from the vanilla bean and add them to the saucepan along with the pod. Heat over medium heat, stirring occasionally until the mixture is warm and the syrup dissolves, about 5 minutes. Be careful not to let it boil.
2. Remove from heat and allow the mixture to cool for a few minutes. Stir in vanilla extract if using it instead of the vanilla bean.
3. Chill the mixture in the refrigerator for at least 3 hours or until it is completely cold.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the chopped chocolate chunks, allowing them to incorporate evenly throughout the ice cream.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours to set before serving.

This coconut milk vanilla ice cream with chocolate chunks offers the ultimate combination of creamy coconut and indulgent chocolate. The chocolate pieces add a satisfying crunch that contrasts beautifully with the smooth, rich coconut ice cream base. It’s a great dessert for anyone who loves chocolate and coconut, and the addition of dark chocolate makes it feel like a more sophisticated treat. Serve it on its own, or pair it with fruit for an even more decadent dessert experience.

Coconut Milk Vanilla Ice Cream with Mango Swirl

This coconut milk vanilla ice cream with a mango swirl is a tropical delight that combines the creamy richness of coconut milk with the refreshing, fruity sweetness of mango. The vibrant swirl of mango adds a burst of flavor and color, creating a visually stunning and delicious treat that’s perfect for hot summer days.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup maple syrup or agave syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1 1/2 cups ripe mango, pureed
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup (or agave syrup), and a pinch of salt. Scrape the seeds from the vanilla bean and add them to the saucepan, along with the pod. Heat over medium heat, stirring occasionally until the mixture is warm, about 5 minutes. Be sure not to let it boil.
2. Remove the saucepan from the heat and let the mixture cool. Stir in vanilla extract if using instead of the vanilla bean.
3. Chill the coconut milk mixture in the refrigerator for at least 3 hours or until fully cooled.
4. While the mixture is chilling, puree the mango in a blender or food processor until smooth. If you like, you can add a little sweetener to the mango puree to taste.
5. Once the coconut milk mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, gently fold in the mango puree to create a swirl effect.
7. Transfer the ice cream to an airtight container and freeze for 3-4 hours to allow the ice cream to firm up before serving.

This coconut milk vanilla ice cream with mango swirl is a delightful tropical treat, offering a refreshing burst of fruity goodness along with the creamy texture of coconut milk. The tangy mango pairs perfectly with the smooth vanilla base, and the beautiful swirl of color makes it an eye-catching dessert. It’s a great choice for those looking to enjoy a tropical-inspired, dairy-free dessert that’s both flavorful and refreshing.

Coconut Milk Vanilla Ice Cream with Lemon Zest

This coconut milk vanilla ice cream with lemon zest offers a bright and zesty twist to the classic coconut vanilla combination. The addition of fresh lemon zest provides a light, citrusy note that balances out the rich creaminess of the coconut milk, making this ice cream a wonderfully refreshing dessert that’s both rich and tangy.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1/2 cup honey or maple syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• Zest of 2 lemons
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, honey (or maple syrup), and salt. Scrape the seeds from the vanilla bean and add them to the saucepan, along with the pod. Heat over medium heat, stirring occasionally, until the mixture is warm, about 5 minutes. Avoid boiling.
2. Remove the saucepan from heat and let the mixture cool for a few minutes. Stir in the lemon zest and vanilla extract if using instead of the vanilla bean.
3. Chill the mixture in the refrigerator for at least 3 hours or until fully cold.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up before serving.

This coconut milk vanilla ice cream with lemon zest is a refreshing dessert that beautifully balances the tropical richness of coconut with the bright zing of lemon. The citrus flavor enhances the creamy texture of the ice cream, making each bite feel like a light yet indulgent treat. It’s a perfect dessert for a warm day or after a rich meal, offering a refreshing and slightly tangy contrast to more traditional ice creams.

Coconut Milk Vanilla Ice Cream with Chocolate Fudge Ripple

This coconut milk vanilla ice cream with a chocolate fudge ripple is the ultimate indulgence for chocolate lovers. The rich, creamy coconut milk base is perfectly complemented by a luscious ribbon of velvety chocolate fudge, creating a combination that’s hard to resist. Each bite delivers the perfect balance of coconut creaminess and decadent chocolate.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 1 cup maple syrup or agave syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar or brown sugar
• 1/2 cup water
• Pinch of salt

Instructions:

1. In a medium saucepan, combine coconut milk, maple syrup (or agave syrup), and a pinch of salt. Scrape the seeds from the vanilla bean and add them to the saucepan along with the pod. Heat over medium heat, stirring occasionally until the mixture is warm, about 5 minutes. Do not let it boil.
2. Remove the saucepan from the heat and let the mixture cool. Stir in vanilla extract if using instead of the vanilla bean.
3. In a separate small saucepan, combine cocoa powder, coconut sugar (or brown sugar), and water. Heat over medium-low heat, stirring until the sugar dissolves and the mixture becomes thick and syrupy, about 5 minutes. Allow to cool slightly.
4. Chill the coconut milk mixture in the refrigerator for at least 3 hours or until fully cooled.
5. Once chilled, pour the coconut milk mixture into your ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, pour the chocolate fudge syrup in a thin stream, allowing it to ripple through the ice cream.
7. Transfer the ice cream to an airtight container and freeze for 3-4 hours to set before serving.

This coconut milk vanilla ice cream with chocolate fudge ripple is a decadent dessert that combines the rich creaminess of coconut milk with the intense, indulgent flavor of chocolate. The smooth vanilla ice cream contrasts beautifully with the swirls of rich fudge, creating a dessert that’s both comforting and luxurious. It’s the perfect treat for any occasion when you need something indulgent and irresistible.

Coconut Milk Vanilla Ice Cream with Roasted Almonds

This coconut milk vanilla ice cream with roasted almonds offers a delightful crunch paired with the smooth, creamy richness of coconut milk and vanilla. The roasted almonds add a delicious nutty flavor that contrasts beautifully with the sweetness of the ice cream, making it a perfectly balanced and indulgent dessert.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup maple syrup or agave syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1/2 cup roasted almonds, chopped
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup (or agave syrup), and a pinch of salt. Scrape the seeds from the vanilla bean and add them to the saucepan along with the pod. Heat over medium heat, stirring occasionally, until the mixture is warm, about 5 minutes. Be sure not to let it boil.
2. Remove the saucepan from heat and let the mixture cool for a few minutes. Stir in vanilla extract if using instead of the vanilla bean.
3. Chill the coconut milk mixture in the refrigerator for at least 3 hours or until completely cold.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, add the chopped roasted almonds and allow them to be incorporated into the ice cream.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours to allow the ice cream to firm up before serving.

This coconut milk vanilla ice cream with roasted almonds is a perfect dessert for those who enjoy a bit of crunch with their creamy treat. The toasted almonds provide a warm, nutty flavor that complements the vanilla and coconut base beautifully. This combination of textures and flavors creates a satisfying, delicious dessert that is sure to please nut lovers and ice cream fans alike.

Coconut Milk Vanilla Ice Cream with Raspberry Compote

This coconut milk vanilla ice cream with raspberry compote is a dreamy combination of creamy coconut, sweet vanilla, and the tangy burst of fresh raspberries. The vibrant raspberry compote swirled into the smooth coconut milk base creates a refreshing and indulgent ice cream that’s perfect for any occasion.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup maple syrup or agave syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1 cup fresh raspberries
• 1/4 cup sugar
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup (or agave syrup), and a pinch of salt. Scrape the seeds from the vanilla bean and add them to the saucepan along with the pod. Heat over medium heat, stirring occasionally, until the mixture is warm, about 5 minutes. Avoid boiling.
2. Remove from heat and allow the mixture to cool. Stir in vanilla extract if using instead of the vanilla bean.
3. Chill the coconut milk mixture in the refrigerator for at least 3 hours or until completely chilled.
4. In a separate saucepan, combine raspberries and sugar. Cook over medium heat for about 5-7 minutes, stirring frequently, until the raspberries break down and the mixture thickens into a compote. Allow the compote to cool.
5. Once the coconut milk mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, pour in the raspberry compote and gently swirl it into the ice cream.
7. Transfer the ice cream to an airtight container and freeze for 3-4 hours to firm up before serving.

This coconut milk vanilla ice cream with raspberry compote is a perfect blend of sweetness and tartness, with the raspberry compote adding a fresh, fruity contrast to the rich coconut base. The smooth vanilla ice cream is made even more vibrant and flavorful with the addition of the tangy raspberry swirls. It’s a delightful and refreshing dessert that’s both indulgent and light.

Coconut Milk Vanilla Ice Cream with Pineapple Chunks

This coconut milk vanilla ice cream with pineapple chunks brings a tropical flair to your dessert. The sweet, juicy pineapple chunks pair beautifully with the creamy coconut milk and vanilla base, creating a rich and refreshing ice cream that’s perfect for warm weather or when you’re craving a tropical escape.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• 3/4 cup agave syrup or maple syrup
• 1 vanilla bean (or 2 tsp vanilla extract)
• 1 1/2 cups fresh pineapple, chopped into small chunks
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, agave syrup (or maple syrup), and a pinch of salt. Scrape the seeds from the vanilla bean and add them to the saucepan along with the pod. Heat over medium heat, stirring occasionally until the mixture is warm, about 5 minutes. Be careful not to let it boil.
2. Remove from heat and allow the mixture to cool for a few minutes. Stir in vanilla extract if using instead of the vanilla bean.
3. Chill the coconut milk mixture in the refrigerator for at least 3 hours or until fully chilled.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, gently fold in the chopped pineapple chunks to create a mix of creamy coconut ice cream and fresh, fruity pineapple.
6. Transfer the ice cream to an airtight container and freeze for 3-4 hours to set before serving.

This coconut milk vanilla ice cream with pineapple chunks is like a tropical vacation in a bowl. The combination of sweet pineapple and creamy coconut creates an indulgent dessert that’s both refreshing and decadent. It’s a perfect treat to serve on a hot day or to add a tropical twist to any dessert spread.

Note: More recipes are coming soon!