30+ Irresistible Coconut Non-Dairy Ice Cream Recipes for Every Craving

Are you ready to indulge in a cool, creamy treat without the dairy? Coconut-based ice cream is the perfect solution!

With its rich, velvety texture and tropical flavors, coconut ice cream makes an ideal base for non-dairy desserts.

Whether you’re lactose intolerant, vegan, or simply looking to try something new, these 30+ coconut non-dairy ice cream recipes are sure to satisfy your cravings.

In this guide, we’ve rounded up an extensive collection of recipes to please any ice cream lover. From fruity sorbets to rich, chocolatey delights, you’ll find a variety of flavors and textures that are as delicious as they are creamy.

Plus, the coconut base gives each recipe a luscious, satisfying creaminess that rivals traditional dairy ice cream—without any of the guilt.

So, grab your ice cream maker and get ready to explore a world of coconutty goodness with these 30+ irresistible non-dairy ice cream recipes!

30+ Irresistible Coconut Non-Dairy Ice Cream Recipes for Every Craving

Are you ready to indulge in a cool, creamy treat without the dairy? Coconut-based ice cream is the perfect solution!

With its rich, velvety texture and tropical flavors, coconut ice cream makes an ideal base for non-dairy desserts.

Whether you’re lactose intolerant, vegan, or simply looking to try something new, these 30+ coconut non-dairy ice cream recipes are sure to satisfy your cravings.

In this guide, we’ve rounded up an extensive collection of recipes to please any ice cream lover. From fruity sorbets to rich, chocolatey delights, you’ll find a variety of flavors and textures that are as delicious as they are creamy.

Plus, the coconut base gives each recipe a luscious, satisfying creaminess that rivals traditional dairy ice cream—without any of the guilt.

So, grab your ice cream maker and get ready to explore a world of coconutty goodness with these 30+ irresistible non-dairy ice cream recipes!

Creamy Coconut Vanilla Bliss

Indulge in the velvety texture and natural sweetness of this classic coconut vanilla ice cream. Perfect for those hot summer days, this dairy-free delight is creamy, refreshing, and effortlessly easy to make. It’s an excellent choice for both vegans and anyone looking to avoid dairy without sacrificing flavor.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup (or agave syrup for a lighter taste)
• 1 tbsp pure vanilla extract
• 1/8 tsp sea salt

Instructions:

1. Shake the cans of coconut milk thoroughly before opening. Pour into a mixing bowl.
2. Add maple syrup, vanilla extract, and sea salt to the bowl. Whisk together until fully combined.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
4. Transfer the ice cream into a freezer-safe container and freeze for 2–3 hours to firm up before serving.

The result is a rich, silky ice cream with a luxurious coconut and vanilla flavor that’s sure to become a household favorite. Whether served plain or paired with fresh berries, it’s an irresistible treat.

Tropical Coconut Pineapple Dream

Escape to the tropics with this bright and fruity non-dairy coconut pineapple ice cream. The creamy coconut base pairs perfectly with the tangy sweetness of pineapple, creating a dessert that’s both refreshing and satisfying.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut sugar (or any natural sweetener)
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. Blend the coconut milk, coconut sugar, pineapple chunks, lemon juice, and vanilla extract in a high-speed blender until smooth.
2. Chill the mixture in the refrigerator for 1–2 hours to enhance the flavors.
3. Pour the chilled mixture into an ice cream maker and churn for 20–30 minutes.
4. Freeze the churned ice cream for an additional 2 hours for a firmer texture.

The vibrant flavors of pineapple and coconut will instantly transport you to a sunny beach. Serve in a bowl, cone, or even atop grilled pineapple slices for a tropical experience like no other.

Decadent Chocolate Coconut Ice Cream

Rich, indulgent, and entirely dairy-free, this chocolate coconut ice cream is a chocoholic’s dream. The deep cocoa flavor melds beautifully with the creamy coconut milk, making it a decadent treat for all ages.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut sugar (or brown sugar)
• 1 tsp pure vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, cocoa powder, and coconut sugar. Heat over medium heat, whisking constantly until the cocoa and sugar dissolve. Do not boil.
2. Remove the mixture from heat and stir in vanilla extract and sea salt.
3. Cool the mixture to room temperature, then chill in the refrigerator for at least 2 hours.
4. Pour the chilled mixture into an ice cream maker and churn until it reaches a creamy consistency (20–30 minutes).
5. Freeze for another 2–3 hours before serving for a scoopable texture.

This luscious chocolate coconut ice cream is perfect for satisfying your dessert cravings. Enjoy it as is or sprinkle with cacao nibs, shredded coconut, or dairy-free chocolate chips for added indulgence.

Coconut Matcha Delight

This refreshing Coconut Matcha Ice Cream combines the creamy texture of coconut milk with the earthy tones of matcha green tea. A sophisticated dessert that’s both energizing and indulgent, it’s perfect for tea lovers seeking a unique frozen treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup (or agave syrup)
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract

Instructions:

1. In a small bowl, sift the matcha powder to remove any clumps.
2. In a medium saucepan, heat the coconut milk over low-medium heat until warm (not boiling). Whisk in the matcha powder until fully dissolved.
3. Stir in the maple syrup and vanilla extract. Remove from heat and allow the mixture to cool to room temperature.
4. Chill in the refrigerator for 2 hours, then churn in an ice cream maker according to the manufacturer’s instructions.
5. Freeze for an additional 2 hours for a firmer texture.

This creamy green tea dessert is a refreshing twist on traditional ice cream. Its delicate flavor and vibrant color make it a show-stopping treat for any occasion.

Coconut Strawberry Swirl

Bursting with fruity flavor, Coconut Strawberry Swirl Ice Cream is a celebration of summer’s favorite berry. The luscious coconut base complements the tangy strawberry swirl, creating a dessert that’s as delicious as it is beautiful.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut sugar (or regular sugar)
• 1 cup fresh strawberries, hulled and sliced
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, combine the strawberries and lemon juice. Cook over medium heat until the strawberries break down, about 10 minutes. Use a blender to purée the mixture and set aside to cool.
2. In a separate bowl, whisk together coconut milk, coconut sugar, and vanilla extract until smooth.
3. Pour the coconut mixture into an ice cream maker and churn as directed. During the last 5 minutes of churning, slowly drizzle in the strawberry purée to create a swirl effect.
4. Freeze for 2 hours before serving.

The creamy texture and fresh strawberry ribbons make this ice cream both visually stunning and utterly delicious. Perfect for a summer picnic or a sweet ending to any meal.

Coconut Mango Paradise

Transport your taste buds to a tropical getaway with this Coconut Mango Ice Cream. The combination of ripe mango and creamy coconut creates a dessert that’s sweet, tangy, and completely irresistible.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup honey (or agave syrup for a vegan option)
• 1 1/2 cups fresh mango chunks (about 2 large mangoes)
• 1 tsp lime juice
• 1/2 tsp vanilla extract

Instructions:

1. Blend the mango chunks and lime juice in a high-speed blender until smooth. Set aside.
2. In a bowl, whisk together coconut milk, honey, and vanilla extract until well combined.
3. Pour the coconut mixture into an ice cream maker and churn as directed. Gradually add the mango purée during the churning process for a marbled effect.
4. Freeze for 2–3 hours for a firmer texture.

This vibrant and refreshing ice cream is a tropical delight in every bite. Enjoy it as a solo treat, or pair it with fresh mango slices for an extra burst of fruity flavor.

Coconut Coffee Crunch

For coffee lovers seeking a creamy, dairy-free treat with a little extra texture, this Coconut Coffee Crunch Ice Cream is the answer. The smooth coconut base is complemented by a rich coffee flavor and a satisfying crunch from the added toasted coconut, making each bite a deliciously complex experience.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut sugar (or maple syrup)
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/4 cup shredded coconut (toasted)

Instructions:

1. In a small saucepan, combine coconut milk, coconut sugar, and instant coffee granules. Heat over medium heat, stirring occasionally, until the coffee dissolves and the mixture is warm (not boiling).
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Once cooled, chill the mixture in the refrigerator for 2 hours.
4. Pour into an ice cream maker and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, add the toasted shredded coconut.
5. Transfer the ice cream to a container and freeze for at least 2 hours before serving.

The richness of the coffee blends perfectly with the creamy coconut, while the toasted coconut adds a delightful crunch. It’s a perfect dessert for anyone who enjoys a little pick-me-up in their sweet treat!

Coconut Raspberry Ripple

A beautiful combination of sweet and tart, this Coconut Raspberry Ripple Ice Cream is a refreshing and indulgent way to enjoy summer’s best berries. The vibrant swirl of fresh raspberry sauce adds an extra burst of flavor to the rich coconut creaminess.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup (or agave syrup)
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 tbsp lemon juice

Instructions:

1. In a blender, combine the raspberries and lemon juice. Blend until smooth, then strain the mixture through a fine mesh sieve to remove seeds. Set aside.
2. In a medium bowl, whisk together coconut milk, maple syrup, and vanilla extract until fully combined.
3. Pour the coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. When the ice cream is almost finished churning, gently swirl in the raspberry sauce to create a ripple effect.
5. Freeze for an additional 2 hours to firm up before serving.

This ice cream is as pretty as it is delicious, with the tartness of raspberries complementing the creamy coconut base. Serve it in a cone or bowl for a refreshing treat that’s both sweet and tangy.

Coconut Almond Joy

Inspired by the beloved chocolate-covered candy, this Coconut Almond Joy Ice Cream is a rich and satisfying treat. The combination of coconut, chocolate, and almonds delivers a perfect balance of creamy, crunchy, and indulgent.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut sugar (or brown sugar)
• 1/2 cup dairy-free chocolate chips
• 1/2 cup chopped almonds
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the coconut milk and coconut sugar. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture is warm.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature.
3. Once cooled, chill the mixture in the refrigerator for 2 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last 5 minutes of churning, add the dairy-free chocolate chips and chopped almonds to the mixture.
6. Transfer the ice cream to a freezer-safe container and freeze for 2–3 hours for a firmer consistency.

This ice cream is a delightful treat for those who crave the classic flavors of chocolate, coconut, and almonds. It’s perfect for satisfying your sweet tooth while keeping it dairy-free and nutty!

Coconut Chai Spice Ice Cream

Warm, aromatic, and comforting, this Coconut Chai Spice Ice Cream offers a unique twist on traditional flavors. The infusion of chai spices, like cinnamon, ginger, and cardamom, brings a cozy depth to the creamy coconut base, making it a perfect dessert for cooler evenings or when you’re craving something spiced and comforting.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup (or coconut sugar)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine coconut milk, maple syrup, cinnamon, ginger, cardamom, and cloves. Warm the mixture over medium heat, stirring frequently, until it’s heated through but not boiling.
2. Once the mixture is hot, remove it from the heat and stir in the vanilla extract. Let it cool to room temperature.
3. Chill the mixture in the refrigerator for 2–3 hours to intensify the flavors.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a freezer-safe container and freeze for 2–3 hours to firm up.

This spiced coconut chai ice cream delivers all the comforting flavors of a warm chai latte in a cool, creamy form. It’s perfect for when you’re looking for something a little different to enjoy after dinner.

Coconut Lemon Poppy Seed Ice Cream

Zesty, tangy, and refreshing, this Coconut Lemon Poppy Seed Ice Cream is the perfect summer treat. The bright lemon flavor is perfectly balanced by the creamy coconut milk, while the poppy seeds add a delightful crunch. It’s light, fresh, and utterly satisfying.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup agave syrup (or maple syrup)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. In a medium bowl, whisk together the coconut milk, agave syrup, lemon juice, and vanilla extract.
2. Stir in the lemon zest and poppy seeds.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream has reached a creamy consistency, transfer it to a freezer-safe container and freeze for 2–3 hours to firm up.

This ice cream is a delightful balance of citrusy brightness and creamy richness, with the poppy seeds providing a nice contrast in texture. Serve it on a hot day for a refreshing and light dessert option.

Coconut Salted Caramel Swirl

Indulge in the rich, buttery flavor of this Coconut Salted Caramel Swirl Ice Cream. The smooth coconut base combines perfectly with the sweet, salty caramel ribbons running through it, making this ice cream a decadent yet dairy-free dessert that will wow anyone who tries it.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup coconut sugar (or brown sugar)
• 1/2 tsp sea salt
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine coconut milk, coconut sugar, maple syrup, and sea salt. Warm the mixture over medium heat, stirring frequently, until the sugar is dissolved and the caramel thickens slightly.
2. Remove the mixture from the heat and stir in vanilla extract. Allow it to cool to room temperature.
3. Chill the caramel mixture in the refrigerator for at least 2 hours.
4. Pour the chilled caramel mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is almost done, drizzle some additional salted caramel sauce into the mixture and swirl it in before freezing for an additional 2–3 hours.

The combination of coconut milk and salted caramel makes for a rich and creamy treat that’s impossible to resist. The caramel ribbons add extra flavor depth, while the sea salt perfectly balances the sweetness. This is the ideal dessert for those who love a bit of salty with their sweet.

Coconut Mango Tango

Bright and tropical, this Coconut Mango Tango Ice Cream is a luscious and refreshing dessert that combines the sweetness of ripe mangoes with the creamy richness of coconut milk. Perfect for hot summer days, this ice cream is a fruit-filled, dairy-free treat that offers an exotic flavor combination in every scoop.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 cups fresh mango chunks (about 2 ripe mangoes)
• 1/4 cup maple syrup (or agave syrup)
• 1 tsp lime juice
• 1/2 tsp vanilla extract

Instructions:

1. In a blender, combine the fresh mango chunks, maple syrup, lime juice, and vanilla extract. Blend until smooth.
2. In a separate bowl, whisk together the coconut milk until smooth.
3. Gently fold the mango puree into the coconut milk mixture.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the ice cream is ready, transfer it to a container and freeze for an additional 2–3 hours to firm up.

This tropical ice cream delivers all the fresh, juicy goodness of mango, balanced by the smoothness of coconut. It’s a great option for those who crave fruity and creamy desserts without any dairy!

Coconut Chocolate Mint Chip

For those who love the combination of rich chocolate and refreshing mint, this Coconut Chocolate Mint Chip Ice Cream is the perfect choice. The coconut milk base is infused with a touch of mint, then swirled with dark chocolate chips for an indulgent yet refreshing treat. It’s a delicious, dairy-free take on the classic mint chocolate chip.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup (or coconut sugar)
• 1 tsp peppermint extract
• 1/2 cup dairy-free dark chocolate chips
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, heat the coconut milk and maple syrup over medium heat until warm, stirring occasionally.
2. Remove from heat and stir in the peppermint extract and vanilla extract. Let it cool to room temperature.
3. Once cooled, chill the mixture in the refrigerator for 2–3 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. When the ice cream is nearly finished churning, add the dark chocolate chips and mix them in evenly.
6. Transfer the ice cream to a container and freeze for an additional 2–3 hours to firm up.

This ice cream is a perfect balance of rich, chocolatey goodness and cool minty freshness. It’s ideal for anyone who enjoys the flavor combination of chocolate and mint in a creamy, dairy-free form!

Coconut Banana Walnut Crunch

A hearty and satisfying treat, this Coconut Banana Walnut Crunch Ice Cream brings together the sweet flavors of ripe bananas and crunchy walnuts, all enveloped in a rich coconut milk base. It’s a perfect dessert for anyone who loves a bit of texture in their ice cream along with natural sweetness.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 3 ripe bananas
• 1/4 cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (toasted)

Instructions:

1. In a blender, combine the ripe bananas, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. In a separate bowl, whisk together the coconut milk until smooth.
3. Gently fold the banana mixture into the coconut milk.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In the last 5 minutes of churning, add the toasted walnuts and mix well.
6. Transfer the ice cream to a container and freeze for at least 2–3 hours to firm up.

This ice cream combines the rich flavors of coconut and banana with the satisfying crunch of toasted walnuts, creating a perfect dessert that’s both creamy and textured. It’s a unique dairy-free treat for those who enjoy banana-flavored desserts with a little extra crunch!

Coconut Coffee Crunch Ice Cream

For coffee lovers, this Coconut Coffee Crunch Ice Cream offers the perfect combination of rich, bold coffee flavor and the smoothness of coconut milk, with an irresistible crunch of caramelized nuts. It’s a dairy-free ice cream that packs a punch of flavor, ideal for anyone looking for a creamy, caffeinated treat.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup brewed coffee (strong, cooled)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup caramelized almonds or pecans, chopped

Instructions:

1. In a medium saucepan, combine the coconut milk, brewed coffee, maple syrup, and vanilla extract. Heat the mixture over medium heat, stirring occasionally, until it’s warm.
2. Let the mixture cool to room temperature and then refrigerate it for 2-3 hours to chill completely.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream has reached a soft-serve consistency, gently fold in the caramelized almonds or pecans.
5. Transfer the ice cream to a freezer-safe container and freeze for 2-3 hours until firm.

This coffee-infused coconut ice cream is both smooth and full of flavor, with the crunch of caramelized nuts adding a perfect texture contrast. It’s a rich and satisfying dairy-free treat that will leave you wanting more.

Coconut Raspberry Swirl Ice Cream

Tangy and sweet, this Coconut Raspberry Swirl Ice Cream combines the creamy richness of coconut milk with the bright, vibrant flavor of fresh raspberries. The raspberry swirl adds a burst of fruitiness that beautifully complements the smooth coconut base, making it a perfect, refreshing dessert for any occasion.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups fresh raspberries
• 2 tbsp lemon juice
• 2 tbsp agave syrup (optional, for extra sweetness)

Instructions:

1. In a medium saucepan, combine the coconut milk and maple syrup. Heat over medium heat, stirring occasionally until the mixture is warm. Remove from heat and stir in vanilla extract. Let it cool.
2. In a blender or food processor, puree the fresh raspberries and lemon juice until smooth. Optionally, add agave syrup for additional sweetness.
3. Chill both the coconut milk mixture and the raspberry puree in the refrigerator for 2-3 hours.
4. Once chilled, pour the coconut milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last few minutes of churning, gently swirl in the raspberry puree to create ribbons of fruit.
6. Transfer the ice cream to a container and freeze for 2-3 hours until firm.

This raspberry swirl ice cream is the perfect balance of tangy fruit and creamy coconut, with the beautiful color contrast making it as visually striking as it is delicious. It’s an ideal dessert to enjoy on a warm day or to serve at a gathering.

Coconut Peach Sorbet

If you’re craving something light, refreshing, and fruity, this Coconut Peach Sorbet is the ideal treat. The ripe peaches combine with the creamy coconut milk to create a smooth, naturally sweet sorbet that’s perfect for a dairy-free option on a hot summer day.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 3 ripe peaches, peeled and chopped
• 1/4 cup maple syrup (or agave syrup)
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a blender, combine the chopped peaches, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
2. Whisk the coconut milk until smooth in a separate bowl.
3. Gently fold the peach mixture into the coconut milk, mixing until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once the sorbet has reached a creamy, frozen consistency, transfer it to a container and freeze for an additional 2-3 hours until firm.

This coconut peach sorbet is light and refreshing, with a natural sweetness that comes from ripe peaches. It’s the perfect way to enjoy a dairy-free frozen dessert that’s both creamy and refreshing, with just the right amount of fruitiness.

Coconut Chocolate Chip Cookie Dough Ice Cream

For fans of classic chocolate chip cookie dough, this Coconut Chocolate Chip Cookie Dough Ice Cream is the perfect dairy-free twist. The rich coconut milk base is complemented by chunks of edible cookie dough and a generous amount of dairy-free chocolate chips, making this a fun and indulgent treat everyone can enjoy.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1 cup edible cookie dough (dairy-free)
• 1 tbsp coconut oil

Instructions:

1. In a saucepan, combine the coconut milk and maple syrup over medium heat, stirring occasionally. Once heated through, remove from the heat and stir in the vanilla extract. Let the mixture cool completely.
2. In a separate bowl, stir together the cookie dough and coconut oil until it reaches a smooth, dough-like consistency.
3. Once the coconut milk mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, gently fold in the chocolate chips and pieces of cookie dough.
5. Transfer the ice cream to a container and freeze for 2-3 hours until firm.

This dairy-free coconut ice cream brings the comforting flavors of cookie dough and chocolate chips in a creamy, coconut base. It’s perfect for anyone who loves indulgent, cookie-filled ice cream without the dairy!

Coconut Lemon Blueberry Ripple Ice Cream

Refreshing and tangy, this Coconut Lemon Blueberry Ripple Ice Cream is the perfect balance of citrus and berries. The smooth coconut milk base is complemented by a sweet and tart blueberry swirl that makes every bite feel like summer. It’s a light, dairy-free option that’s both fruity and creamy, ideal for warm weather.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp sea salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, vanilla extract, and lemon zest. Heat over medium heat until warm. Remove from heat and let cool completely.
2. In a blender, puree the blueberries and lemon juice until smooth. If desired, add a bit of maple syrup to sweeten.
3. Chill the coconut milk mixture in the refrigerator for 2-3 hours.
4. Once chilled, pour the coconut milk mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. In the last few minutes of churning, swirl in the blueberry puree to create a ribbon effect.
6. Transfer the ice cream to a container and freeze for 2-3 hours until firm.

The combination of lemon and blueberry is a perfect pairing for this dairy-free coconut ice cream. The tartness of the blueberries and the freshness of the lemon zest make this dessert a standout for those who prefer a lighter, fruity treat with a creamy finish.

Coconut Pineapple Coconut Cream Ice Cream

This tropical Coconut Pineapple Coconut Cream Ice Cream is a vibrant, refreshing dessert with layers of coconut and pineapple goodness. The creamy coconut base pairs perfectly with tangy pineapple chunks, creating a rich and indulgent treat that will transport your taste buds to a tropical paradise. It’s a great option for those seeking a tropical dairy-free delight.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups fresh pineapple, chopped
• 1/2 cup shredded coconut (sweetened or unsweetened)

Instructions:

1. In a saucepan, combine the coconut milk and maple syrup over medium heat, stirring until smooth. Remove from heat and stir in vanilla extract. Let it cool to room temperature, then refrigerate to chill.
2. In a blender, combine the chopped pineapple and blend until smooth. You can leave some chunks for texture if you prefer.
3. Once the coconut milk mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add in the shredded coconut and mix it in.
5. Transfer the ice cream to a container and freeze for an additional 2-3 hours until firm.

This tropical coconut ice cream is rich, sweet, and creamy, with the added crunch of coconut and the refreshing taste of pineapple. Perfect for summer, it’s a delightful dessert that’s completely dairy-free and full of flavor!

Coconut Mango Sorbet

This Coconut Mango Sorbet combines the creamy richness of coconut milk with the tropical sweetness of ripe mangoes. It’s a refreshing, dairy-free treat that’s perfect for hot summer days, or whenever you need a tropical escape. The smooth texture and vibrant flavor of mango are perfectly complemented by the coconut base, making this sorbet a light yet indulgent dessert.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 2 large ripe mangoes, peeled and chopped
• 1/4 cup maple syrup (or agave syrup)
• 1 tbsp lime juice

Instructions:

1. In a blender or food processor, combine the chopped mangoes, coconut milk, maple syrup, and lime juice. Blend until smooth and well-combined.
2. Chill the mixture in the refrigerator for at least 2 hours.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the sorbet to a container and freeze for 2-3 hours, or until firm.

This Coconut Mango Sorbet is an easy-to-make, refreshing dessert that is perfect for anyone craving a light, tropical treat. With the combination of sweet mango and creamy coconut, it’s a wonderful dairy-free indulgence that’s as refreshing as it is satisfying.

Coconut Almond Joy Ice Cream

Inspired by the popular candy bar, this Coconut Almond Joy Ice Cream combines the richness of coconut milk with chunks of chocolate, toasted almonds, and shredded coconut. It’s a sweet, nutty, and chocolatey dairy-free dessert that delivers all the flavors of an Almond Joy in ice cream form!

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/2 cup toasted almonds, chopped
• 1/4 cup shredded coconut (sweetened or unsweetened)

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is smooth and warmed. Let it cool to room temperature.
2. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. In the last few minutes of churning, add in the chocolate chips, toasted almonds, and shredded coconut.
4. Transfer the ice cream to a container and freeze for 2-3 hours until firm.

This Coconut Almond Joy Ice Cream is a delicious treat for anyone who loves the combination of chocolate, coconut, and almonds. The toasted almonds and shredded coconut bring in the flavors of the famous candy bar, making it a decadent, dairy-free dessert everyone will enjoy!

Coconut Mint Chip Ice Cream

For those who love the refreshing taste of mint combined with the richness of chocolate, this Coconut Mint Chip Ice Cream is the perfect treat. The creamy coconut base is infused with fresh mint and studded with rich, dairy-free chocolate chips for a refreshing yet indulgent dairy-free dessert.

Ingredients:

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup fresh mint leaves
• 1/2 cup dairy-free chocolate chips

Instructions:

1. In a small saucepan, heat the coconut milk over medium heat. Add the fresh mint leaves and steep for 10-15 minutes, allowing the mint to infuse the milk.
2. Remove the mint leaves and whisk in the maple syrup and vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours.
3. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, fold in the dairy-free chocolate chips.
5. Transfer the ice cream to a container and freeze for 2-3 hours until firm.

This Coconut Mint Chip Ice Cream is the perfect balance of refreshing mint and rich chocolate in a smooth, creamy coconut base. It’s a delightful dairy-free dessert that will satisfy your mint chocolate cravings, all while keeping things light and creamy.

Note: More recipes are coming soon!