26+ Quick & Easy Coconut Milk Vegan Ice Cream Recipes for a Dairy-Free Delight

When it comes to satisfying your sweet tooth without compromising on dietary choices, vegan ice cream made with coconut milk is a game-changer.

Not only does coconut milk provide a rich and creamy base, but it also elevates the flavor profile of any ice cream.

Whether you’re craving fruity, nutty, or indulgent chocolate flavors, coconut milk acts as the perfect base for a variety of vegan ice cream creations.

And the best part?

Each of these recipes is completely dairy-free, making them ideal for vegans, those with lactose intolerance, or anyone looking to explore a more plant-based lifestyle.

In this blog, we’ve gathered 26+ mouthwatering coconut milk vegan ice cream recipes that are easy to make, incredibly delicious, and free from animal products.

From fruity sorbets to decadent chocolate indulgences, there’s a recipe for every ice cream lover.

So grab your ice cream maker, and let’s dive into the world of creamy, dreamy, dairy-free coconut milk ice cream!

26+ Quick & Easy Coconut Milk Vegan Ice Cream Recipes for a Dairy-Free Delight

With so many flavor combinations and options to choose from, these 26+ coconut milk vegan ice cream recipes are sure to inspire your next frozen treat.

Whether you’re enjoying a refreshing fruit-flavored scoop or indulging in a rich, spiced chocolate dessert, you’ll find the perfect recipe to satisfy your cravings.

Not only are these ice cream recipes dairy-free and vegan-friendly, but they also allow you to indulge without compromising on flavor or texture.

So, what are you waiting for?

It’s time to cool down, get creative in the kitchen, and enjoy the sweet satisfaction of homemade coconut milk vegan ice cream.

Coconut Milk Chocolate Chip Vegan Ice Cream

A delightful treat for chocolate lovers, this coconut milk-based vegan ice cream brings the richness of chocolate chips and the creamy texture of coconut milk together. With a touch of vanilla and a sweet base, it’s perfect for a dairy-free dessert. Whether you’re vegan or just trying to enjoy a lighter option, this ice cream is sure to hit the spot.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips
• Pinch of salt

Instructions:

1. In a mixing bowl, combine coconut milk, maple syrup, vanilla extract, and a pinch of salt. Whisk until well combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
3. Once the ice cream reaches a soft-serve consistency, fold in the chocolate chips.
4. Transfer the mixture to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and serve!

The creamy texture from the coconut milk pairs perfectly with the sweet chocolate chips, creating a velvety, satisfying dessert. This ice cream is a great option for those craving a dairy-free, yet indulgent treat. It’s also easy to make and requires no complicated steps, making it a go-to recipe for busy evenings when you want something sweet and comforting.

Coconut Milk Mango Vegan Ice Cream

If you’re a fan of tropical flavors, this coconut milk mango ice cream is for you. The natural sweetness of ripe mangoes combines with the richness of coconut milk for a smooth and refreshing ice cream that captures the essence of a tropical vacation. This recipe is dairy-free, vegan, and perfect for a hot day.

Ingredients:

• 2 cups fresh or frozen mango chunks
• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 tablespoon lime juice
• Pinch of salt

Instructions:

1. In a blender or food processor, combine mango, coconut milk, maple syrup, lime juice, and salt. Blend until smooth.
2. Pour the mango mixture into your ice cream maker and churn according to the manufacturer’s instructions (around 20-25 minutes).
3. Transfer the ice cream to an airtight container and freeze for at least 4-6 hours or until firm.
4. Scoop, serve, and enjoy!

This ice cream is light yet creamy, with a burst of tropical fruitiness that’s balanced out by the richness of the coconut milk. The lime juice adds a touch of brightness, enhancing the overall flavor. It’s perfect for those looking for a refreshing yet indulgent dairy-free dessert. The ease of preparation and vibrant flavor make it a standout option for any occasion.

Coconut Milk Strawberry Vegan Ice Cream

This coconut milk strawberry ice cream is a refreshing and creamy treat that highlights the sweetness of ripe strawberries. The coconut milk provides the perfect creamy base, making this vegan ice cream both delicious and satisfying. Whether enjoyed on its own or as a topping for a dessert, this ice cream is sure to please.

Ingredients:

• 2 cups fresh or frozen strawberries
• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender or food processor, blend the strawberries until smooth. Add the coconut milk, maple syrup, vanilla extract, and salt. Blend until everything is fully combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
3. Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
4. Scoop and serve!

This strawberry coconut milk ice cream is not only refreshing but also has a perfect balance of sweetness and creaminess. The coconut milk base adds richness while the strawberries bring a fresh, fruity kick. It’s a great way to enjoy a classic summer flavor in a vegan, dairy-free form. Plus, it’s easy to make and ideal for satisfying those sweet cravings without compromising on flavor or texture.

Coconut Milk Chocolate Fudge Swirl Vegan Ice Cream

This chocolate fudge swirl coconut milk ice cream is the ultimate indulgence for anyone who loves the combination of creamy coconut milk and rich, decadent fudge. The luscious chocolate swirl adds a delightful contrast to the smooth coconut base, creating a dessert that’s both comforting and satisfying. It’s a great vegan option that doesn’t compromise on flavor.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut oil
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, vanilla extract, cocoa powder, and a pinch of salt. Heat over medium heat, whisking constantly until the mixture is smooth and the cocoa is fully dissolved. Remove from heat and allow to cool.
2. In a separate small bowl, melt the coconut oil and chocolate chips together until smooth. Let it cool slightly before using.
3. Pour the coconut milk mixture into your ice cream maker and churn according to the manufacturer’s instructions (around 20-25 minutes).
4. Once the ice cream is at a soft-serve consistency, drizzle the melted fudge into the ice cream and swirl it through gently.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and enjoy!

This chocolate fudge swirl coconut milk ice cream is a treat for the senses. The combination of coconut creaminess and rich chocolate makes it the perfect dessert for any chocolate lover. The added swirl of fudge creates beautiful pockets of rich, gooey chocolate throughout the ice cream, making each bite a decadent experience. It’s an indulgent yet dairy-free dessert that everyone will love.

Coconut Milk Pineapple Coconut Vegan Ice Cream

For a tropical twist, this coconut milk pineapple coconut ice cream brings together the flavors of sweet pineapple and the creamy richness of coconut. The perfect summer dessert, this ice cream offers a refreshing, fruity flavor with a creamy coconut base that’s both light and satisfying. A wonderful choice for a vegan dessert on a warm day.

Ingredients:

• 2 cups fresh or frozen pineapple chunks
• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional)

Instructions:

1. In a blender or food processor, blend the pineapple chunks until smooth.
2. Add the coconut milk, maple syrup, and vanilla extract to the blender. Blend until everything is fully combined.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (around 20-25 minutes).
4. If desired, fold in the shredded coconut during the last few minutes of churning for extra coconut texture.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This pineapple coconut ice cream is refreshing, creamy, and packed with tropical flavors. The pineapple adds a tart, fruity element, while the coconut milk offers the creaminess that makes it feel indulgent. It’s a perfect vegan dessert to enjoy in the summer, giving you the feeling of a tropical getaway with every spoonful. With the option to add shredded coconut, it enhances the texture and boosts the coconut flavor, making it even more irresistible.

Coconut Milk Coffee Vegan Ice Cream

For coffee lovers, this coconut milk coffee ice cream is a dream come true. The deep flavor of coffee blends seamlessly with the creamy coconut milk base, offering a rich, velvety treat that will satisfy your coffee cravings in dessert form. This vegan ice cream is the perfect balance of caffeine and sweetness, making it an ideal dessert for any time of day.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 tablespoon instant coffee or espresso powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the coconut milk and maple syrup over medium heat, whisking until combined.
2. Add the instant coffee or espresso powder, stirring until dissolved. Bring the mixture to a gentle simmer and then remove from heat. Allow it to cool slightly.
3. Add the vanilla extract and a pinch of salt, stirring to combine.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (around 20-25 minutes).
5. Once the ice cream reaches a soft-serve consistency, transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This coconut milk coffee ice cream is a smooth, caffeine-infused treat that combines the richness of coconut with the bold, aromatic flavor of coffee. Whether you enjoy it on its own or paired with a dessert, it’s the perfect vegan treat for coffee lovers. The simplicity of the recipe and the depth of flavor make it a favorite for anyone craving an indulgent yet dairy-free dessert. It’s a delicious way to enjoy your coffee in a whole new way.

Coconut Milk Vanilla Bean Vegan Ice Cream

A classic favorite, this coconut milk vanilla bean ice cream offers the rich, aromatic flavor of vanilla bean combined with the creamy goodness of coconut milk. The vanilla bean adds a luxurious depth, and the smooth texture of coconut milk makes it a satisfying dessert for those following a vegan lifestyle or simply seeking a lighter, dairy-free option.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 vanilla bean (or 2 teaspoons vanilla extract)
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, and a pinch of salt. Heat over medium-low heat and whisk until well combined.
2. Slice the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the coconut milk mixture. Simmer for 5-10 minutes, allowing the vanilla to infuse into the coconut milk.
3. Remove the vanilla pod and allow the mixture to cool to room temperature.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This coconut milk vanilla bean ice cream is an elegant dessert that highlights the creamy richness of coconut milk while infusing it with the fragrant sweetness of vanilla bean. The addition of vanilla bean gives it a gourmet feel, making it an ideal choice for any occasion. The creamy texture and deep flavor are sure to make it a favorite among vegan and non-vegan ice cream lovers alike. It’s simple, delicious, and versatile—perfect for pairing with other desserts or enjoying on its own.

Coconut Milk Lemon Poppy Seed Vegan Ice Cream

For a zesty and unique twist, this coconut milk lemon poppy seed ice cream is the perfect combination of citrusy brightness and nutty texture. The creamy coconut milk serves as the perfect base, allowing the bold flavors of lemon and poppy seeds to shine through. It’s a refreshing, dairy-free dessert that’s light yet indulgent.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• Zest and juice of 2 lemons
• 1 tablespoon poppy seeds
• Pinch of salt

Instructions:

1. In a mixing bowl, combine coconut milk, maple syrup, lemon zest, lemon juice, and a pinch of salt. Whisk until well combined.
2. Stir in the poppy seeds and mix evenly.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. Once the ice cream reaches a soft-serve consistency, transfer to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and serve!

This lemon poppy seed coconut milk ice cream offers a fresh, tangy flavor that is both invigorating and creamy. The poppy seeds add a delightful crunch, making every spoonful interesting and satisfying. The lemon brings a burst of citrus that balances beautifully with the coconut base. It’s the perfect dessert for anyone seeking something a little different, yet still refreshing and dairy-free. This ice cream is light enough to enjoy after a heavy meal, yet indulgent enough to serve as a special treat on its own.

Coconut Milk Raspberry Swirl Vegan Ice Cream

This coconut milk raspberry swirl ice cream is a beautiful combination of sweet and tart. The smooth coconut milk base is perfectly complemented by the fresh raspberry sauce, creating a vibrant and flavorful dessert. The rich coconut milk provides a creamy texture that allows the tartness of the raspberry to shine through, making it a great vegan alternative to traditional fruit ice creams.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen raspberries
• 2 tablespoons maple syrup (for raspberry swirl)
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, vanilla extract, and a pinch of salt. Whisk over medium heat until well combined and smooth.
2. In a separate saucepan, cook raspberries and maple syrup over medium heat for 5-7 minutes, until the raspberries break down into a sauce. Strain to remove the seeds, leaving a smooth raspberry puree.
3. Pour the coconut milk mixture into your ice cream maker and churn according to the manufacturer’s instructions (around 20-25 minutes).
4. Once the ice cream reaches soft-serve consistency, gently swirl in the raspberry puree to create a marbled effect.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

The combination of coconut and raspberry is incredibly refreshing, with the coconut milk creating a smooth, rich texture while the raspberry swirl offers a burst of tangy sweetness. The raspberry sauce adds a gorgeous marbling effect to the ice cream, making it not only delicious but visually stunning. This dairy-free, vegan ice cream is perfect for summer days or as a fruity dessert any time of year. It’s a balanced, flavorful treat that everyone will enjoy.

Coconut Milk Matcha Green Tea Vegan Ice Cream

This coconut milk matcha green tea ice cream brings a sophisticated, earthy flavor that pairs perfectly with the creamy, smooth texture of coconut milk. Matcha, a finely ground powder made from green tea leaves, lends a subtle bitterness and vibrant color to the ice cream, while the coconut milk keeps it rich and velvety. This is a perfect dessert for matcha lovers or anyone looking to try something new and unique.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, vanilla extract, matcha powder, and a pinch of salt. Whisk until the matcha powder is fully dissolved and the mixture is smooth.
2. Heat the mixture over medium heat, stirring frequently until it is warm but not boiling. Remove from heat and let it cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. Once the ice cream reaches a soft-serve consistency, transfer to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and serve!

This coconut milk matcha green tea ice cream is a unique and flavorful dessert, offering a perfect balance between the natural bitterness of matcha and the richness of coconut milk. The earthy flavor of the matcha is complemented by the subtle sweetness of maple syrup, making this a deliciously refined treat. It’s an excellent choice for anyone looking for a dairy-free dessert with a bit of an edge.

Coconut Milk Strawberry Coconut Vegan Ice Cream

For a sweet, fruity treat, this coconut milk strawberry coconut ice cream combines the natural sweetness of fresh strawberries with the tropical richness of coconut. The fresh strawberry flavor is the star of this ice cream, with the coconut milk providing a creamy, dreamy texture. It’s a refreshing vegan option that’s perfect for spring and summer, though it’s delicious year-round.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 2 cups fresh strawberries, hulled and sliced
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional)
• Pinch of salt

Instructions:

1. In a blender or food processor, blend the strawberries until smooth.
2. In a mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and a pinch of salt. Add the pureed strawberries to the mixture and stir to combine.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
4. If desired, fold in shredded coconut during the last few minutes of churning for extra coconut texture.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This strawberry coconut ice cream is a refreshing and creamy treat with bright, sweet flavors. The combination of coconut milk and strawberries is perfectly balanced, and the addition of shredded coconut adds a touch of texture. It’s a great vegan option for anyone who enjoys fruit-forward ice cream, and it’s light enough to enjoy as a dessert after any meal. With its tropical flair, it’s also perfect for hot days when you’re craving something cool and satisfying.

Coconut Milk Cinnamon Roll Vegan Ice Cream

For fans of comforting, cozy flavors, this coconut milk cinnamon roll ice cream is a perfect match. The creamy coconut milk base is infused with warm cinnamon, and swirls of cinnamon sugar provide little pockets of sweetness throughout. With a hint of vanilla and a dash of salt, this ice cream has all the flavors of a freshly baked cinnamon roll in a frozen, dairy-free form.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup cinnamon sugar (for swirling)

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, cinnamon, vanilla extract, and a pinch of salt. Whisk together until the mixture is smooth and well-combined.
2. Heat the mixture over medium heat, stirring frequently, until warmed through. Do not let it boil. Remove from heat and let it cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. During the last few minutes of churning, drizzle the cinnamon sugar into the ice cream and gently swirl it in.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This cinnamon roll coconut milk ice cream is a decadent dessert that brings the delicious flavor of a cinnamon roll to the frozen world. The creamy coconut milk base provides a perfect canvas for the warm, comforting flavor of cinnamon. The cinnamon sugar swirl adds extra sweetness, making this a dessert that tastes as cozy as it feels. It’s a great vegan alternative to traditional ice cream, especially for anyone who loves the nostalgic taste of cinnamon rolls.

Coconut Milk Chocolate Hazelnut Vegan Ice Cream

For those with a sweet tooth, this coconut milk chocolate hazelnut ice cream offers a rich, creamy, and indulgent treat. The combination of velvety coconut milk with smooth, melt-in-your-mouth chocolate and crunchy hazelnuts creates a perfect dessert experience. The earthy flavor of hazelnuts complements the decadent chocolate, making this ice cream a true delight for chocolate lovers.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup dark chocolate (chopped or chips)
• 1 teaspoon vanilla extract
• 1/4 cup roasted hazelnuts, chopped
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, cocoa powder, vanilla extract, and a pinch of salt. Heat over medium heat, whisking constantly until smooth and fully combined.
2. Add the dark chocolate and stir until completely melted and smooth.
3. Remove from heat and let the mixture cool to room temperature.
4. Once cooled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).
5. During the last few minutes of churning, add the chopped hazelnuts and let them swirl into the ice cream.
6. Transfer to an airtight container and freeze for 4-6 hours or until firm.
7. Scoop and serve!

This coconut milk chocolate hazelnut ice cream is a luxurious, dairy-free dessert that blends the rich taste of chocolate with the nutty crunch of hazelnuts. The coconut milk provides a smooth and creamy base that highlights the deep flavors of the chocolate and complements the hazelnuts perfectly. It’s a wonderful indulgence for anyone craving a dairy-free dessert with a touch of elegance.

Coconut Milk Mango Coconut Vegan Ice Cream

This tropical coconut milk mango coconut ice cream combines the sweet, bright flavor of ripe mangoes with the richness of coconut milk. The mango gives it a refreshing, fruity kick, while the coconut milk provides a silky texture. A perfect summer treat, this ice cream will take you straight to the tropics with every bite.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 2 ripe mangoes, peeled and chopped
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional)
• Pinch of salt

Instructions:

1. In a blender, combine the chopped mangoes, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
3. If desired, fold in shredded coconut during the last few minutes of churning for an extra tropical twist.
4. Transfer to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and serve!

The mango and coconut combination in this ice cream creates a beautiful, tropical flavor profile that is both creamy and refreshing. The sweetness of the mango is perfectly balanced by the coconut milk, while the optional shredded coconut adds texture and extra coconut flavor. It’s the perfect vegan dessert for hot days, offering a cool and exotic way to enjoy the flavors of the tropics.

Coconut Milk Peanut Butter Cup Vegan Ice Cream

This coconut milk peanut butter cup ice cream is a peanut butter lover’s dream. The rich coconut milk base is paired with decadent peanut butter and swirled with chunks of dairy-free chocolate for a truly indulgent dessert. The creamy texture and salty-sweet flavor make it the perfect treat for anyone craving the classic peanut butter and chocolate combination in a vegan form.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup peanut butter (smooth or chunky)
• 1/2 cup maple syrup or agave nectar
• 1/2 cup dairy-free chocolate chips or chopped chocolate
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, peanut butter, maple syrup, vanilla extract, and a pinch of salt. Heat over medium heat, whisking constantly until the peanut butter is fully incorporated and the mixture is smooth.
2. Remove from heat and let the mixture cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. Once the ice cream reaches soft-serve consistency, gently fold in the chocolate chips or chopped chocolate.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This peanut butter cup coconut milk ice cream is rich, creamy, and irresistibly indulgent. The peanut butter adds a savory depth to the sweetness of the coconut milk, and the chocolate provides the perfect balance to the rich, nutty base. It’s a great vegan dessert that satisfies the cravings for peanut butter and chocolate without any dairy. This treat is sure to please even the most discerning dessert lovers!

Coconut Milk Lemon Blueberry Vegan Ice Cream

This coconut milk lemon blueberry ice cream is a refreshing and tangy dessert that combines the bright citrus flavor of lemon with the sweet, tart burst of blueberries. The smooth coconut milk base provides a creamy texture that contrasts beautifully with the refreshing flavors of the fruit, creating a dessert that’s perfect for warm weather or any time you crave something fruity and creamy.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 cup fresh or frozen blueberries
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine coconut milk, maple syrup, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend until smooth and well combined.
2. Add the blueberries to the blender and pulse a few times to crush them slightly, leaving some whole for texture.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. Transfer the ice cream to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and serve!

This lemon blueberry coconut milk ice cream is a deliciously light and fruity treat that balances the tartness of the lemon with the natural sweetness of blueberries. The coconut milk provides a velvety texture that enhances the vibrant fruit flavors. It’s a wonderful vegan dessert that’s both refreshing and indulgent, perfect for those who enjoy citrus-flavored treats.

Coconut Milk Salted Caramel Vegan Ice Cream

This coconut milk salted caramel ice cream offers a sweet and savory treat with rich caramel flavor and a hint of sea salt. The creamy coconut milk base makes this dessert indulgent and smooth, while the caramel sauce swirled throughout provides deep, buttery sweetness that is perfectly complemented by a dash of salt. This is a vegan version of a classic flavor that’s perfect for anyone craving a dairy-free caramel indulgence.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/2 cup coconut sugar (or brown sugar)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/4 cup dairy-free caramel sauce (store-bought or homemade)

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, coconut sugar, and vanilla extract. Stir over medium heat until the sugar is fully dissolved and the mixture is warm.
2. Add the sea salt and continue to stir until the mixture is smooth. Remove from heat and let it cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. During the last few minutes of churning, drizzle in the caramel sauce and gently swirl it into the ice cream.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This coconut milk salted caramel ice cream is a decadent and comforting dessert. The creamy coconut milk base allows the caramel to shine, while the pinch of sea salt brings out the richness of the caramel flavor. It’s a great vegan option for anyone who loves a sweet and salty dessert, and it’s sure to satisfy any caramel cravings.

Coconut Milk Chai Spice Vegan Ice Cream

This coconut milk chai spice ice cream is a warm, comforting dessert that features the aromatic flavors of chai tea spices. The rich and creamy coconut milk base is infused with cinnamon, cardamom, ginger, and cloves, creating a perfect balance of spicy and sweet flavors. It’s an ideal dessert for those who love the taste of chai or want to enjoy a warm, spiced treat in a cool, creamy form.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, cinnamon, cardamom, ginger, cloves, vanilla extract, and a pinch of salt. Heat over medium heat, whisking frequently, until the mixture is smooth and warm.
2. Remove from heat and let it cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. Transfer to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and serve!

This chai spice coconut milk ice cream is a wonderful, vegan take on a beloved flavor profile. The rich and aromatic spices come together in the creamy coconut milk base to create a dessert that’s warm, comforting, and full of depth. It’s perfect for cozy nights or for anyone who loves the warm flavors of chai, making it a deliciously unique vegan ice cream option.

Coconut Milk Pineapple Coconut Vegan Ice Cream

This tropical coconut milk pineapple coconut ice cream brings a refreshing burst of flavor with the tropical sweetness of pineapple and the creamy richness of coconut. The combination of these two iconic tropical ingredients creates a refreshing dessert that feels like a mini vacation with every bite. It’s perfect for those who love fruity and creamy desserts with a touch of island flair.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1 cup fresh or frozen pineapple chunks
• 1/4 cup maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional for texture)
• Pinch of salt

Instructions:

1. In a blender, combine coconut milk, pineapple chunks, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
3. If desired, fold in shredded coconut during the last few minutes of churning for added texture and extra coconut flavor.
4. Transfer to an airtight container and freeze for 4-6 hours or until firm.
5. Scoop and serve!

This pineapple coconut coconut milk ice cream is a delicious and tropical treat that combines the tangy sweetness of pineapple with the rich creaminess of coconut milk. The optional shredded coconut adds a fun texture that complements the fruity base, making this a perfect dessert for warm weather or any time you crave a taste of the tropics.

Coconut Milk Mocha Vegan Ice Cream

For coffee and chocolate lovers, this coconut milk mocha ice cream combines the richness of coffee with the deep flavor of chocolate for a perfectly indulgent vegan dessert. The creamy coconut milk base enhances the coffee and cocoa flavors, creating an ice cream that’s both smooth and full of depth. It’s a great choice for anyone who loves a decadent coffee-flavored dessert.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1/4 cup brewed strong coffee (cooled)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, brewed coffee, cocoa powder, vanilla extract, and a pinch of salt. Heat over medium heat, whisking constantly until the mixture is smooth and fully combined.
2. Remove from heat and let the mixture cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. If desired, add chocolate chips during the last few minutes of churning for extra chocolatey goodness.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This coconut milk mocha ice cream combines the smooth, rich flavors of coffee and chocolate, creating a decadent dessert that’s perfect for those who crave a more sophisticated, coffee-infused treat. The coconut milk base adds the right amount of creaminess to balance the strong flavors of the coffee and cocoa. It’s an indulgent, dairy-free dessert that’s sure to please coffee and chocolate fans alike.

Coconut Milk Cinnamon Roll Vegan Ice Cream

Inspired by the warm, comforting flavors of cinnamon rolls, this coconut milk cinnamon roll ice cream is a perfect combination of sweet, spiced goodness. The coconut milk base is infused with cinnamon and vanilla, and chunks of cinnamon swirl dough are folded in to create a dessert that tastes just like the beloved breakfast treat but in a cool, creamy form. It’s a cozy dessert for those who love warm spices and indulgent flavors.

Ingredients:

• 2 cans (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup cinnamon swirl dough (store-bought or homemade)
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. In a saucepan, combine coconut milk, maple syrup, cinnamon, vanilla extract, and salt. Heat over medium heat, whisking until smooth and combined.
2. Remove from heat and let the mixture cool to room temperature.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
4. During the last few minutes of churning, add cinnamon swirl dough pieces and chopped nuts, if using.
5. Transfer to an airtight container and freeze for 4-6 hours or until firm.
6. Scoop and serve!

This cinnamon roll coconut milk ice cream brings the comforting, sweet flavors of a cinnamon roll into a cool, creamy dessert form. The cinnamon-infused coconut milk base adds warmth and spice, while the doughy swirls and optional nuts add texture and richness. It’s an ideal dessert for anyone who loves the flavors of cinnamon rolls but prefers a dairy-free version that’s just as indulgent.

Note: More recipes are coming soon!