26+ Irresistible Homemade Vegan Coconut Ice Cream Recipes You Need to Try

cWhen the weather heats up and the craving for a refreshing treat kicks in, nothing beats the creamy, dreamy delight of ice cream.

But for those following a plant-based or dairy-free lifestyle, finding the perfect scoop can be a challenge. Luckily, vegan coconut ice cream is here to save the day!

Made with creamy coconut milk and naturally sweetened with ingredients like maple syrup or fruit, this ice cream is not only rich and satisfying but also entirely dairy-free and vegan-friendly.

In this blog, we’ve rounded up 26+ homemade vegan coconut ice cream recipes that are as versatile as they are delicious.

Whether you’re a fan of tropical flavors, classic vanilla, or creative combos like coffee and chocolate, there’s a recipe here for every taste.

With easy-to-follow instructions and simple ingredients, these recipes will have you making your very own ice cream at home in no time.

Get ready to indulge in the best dairy-free frozen treats that are sure to impress your family, friends, and most importantly, your taste buds!

26+ Irresistible Homemade Vegan Coconut Ice Cream Recipes You Need to Try

These 26+ homemade vegan coconut ice cream recipes are a true game-changer, offering a wide array of flavors and textures to suit any craving.

Whether you’re indulging in a classic coconut, enjoying tropical mango, or savoring a swirl of dark chocolate and coffee, each recipe provides a creamy, rich base that’s perfect for both everyday enjoyment and special occasions.

By using coconut milk as the star ingredient, these ice creams not only provide a dairy-free alternative but also add a smooth and indulgent texture that rivals any store-bought version.

So why not beat the heat with one (or a few) of these coconut ice cream recipes?

They’re simple to make, full of flavor, and absolutely delightful.

So grab your ice cream maker, gather your ingredients, and treat yourself to some homemade vegan coconut ice cream goodness.

It’s time to scoop up a little joy, one flavor at a time!

Coconut Milk Chocolate Chip Ice Cream

This decadent, dairy-free chocolate chip coconut milk ice cream is a perfect treat for anyone craving a rich, creamy dessert. The coconut milk base gives it a velvety texture while the chocolate chips add a satisfying crunch. It’s an easy recipe that brings together the tropical flavor of coconut with the sweetness of chocolate, creating an indulgent yet vegan-friendly dessert.

Ingredients:

• 2 cans full-fat coconut milk
• 1 cup coconut cream
• 3/4 cup maple syrup (or agave syrup)
• 2 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, coconut cream, maple syrup, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is well combined and just warm. Do not let it boil.
2. Remove from heat and let it cool to room temperature.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. About 5 minutes before the churning process is complete, slowly add the chocolate chips into the mixture.
5. Once churned to your desired consistency, transfer the ice cream to a container and freeze for at least 4 hours or overnight for the best texture.

This chocolate chip coconut ice cream is the perfect balance of smooth, creamy coconut with crunchy chocolate bits. The addition of coconut cream ensures that the ice cream is thick and satisfying, while the maple syrup offers a natural sweetness that complements the tropical coconut flavor. Whether you’re dairy-free or just craving a delicious frozen

Tropical Coconut Pineapple Sorbet

This refreshing tropical sorbet is packed with the bright, zesty flavors of pineapple and coconut, making it an excellent dessert for hot summer days or whenever you crave something light and fruity. It’s simple to prepare, naturally sweetened with no added sugar, and bursting with the tropical goodness of coconut and pineapple. Perfect for those on a vegan or gluten-free diet, it’s a fun way to enjoy coconut’s creamy texture with a refreshing twist.

Ingredients:

• 2 cups fresh pineapple chunks (or frozen)
• 1 can full-fat coconut milk
• 1/2 cup coconut water
• 2 tbsp maple syrup (optional for sweetness)
• 1 tsp lime juice
• Pinch of sea salt

Instructions:

1. In a blender, combine pineapple chunks, coconut milk, coconut water, maple syrup (if using), lime juice, and a pinch of sea salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. If you don’t have an ice cream maker, simply pour the mixture into a shallow dish and freeze. Stir the mixture every 30 minutes for the first 3 hours to break up any ice crystals until you achieve a sorbet consistency.
4. Serve immediately for a soft serve texture, or freeze for 2–4 hours for a firmer consistency.

This Tropical Coconut Pineapple Sorbet is the ideal frozen treat to cool off and enjoy a burst of flavor. The coconut milk adds a smooth and creamy base, while the fresh pineapple provides a tangy contrast. Sweetened naturally with maple syrup and accented by lime juice, it’s a refreshing yet indulgent dessert that’s both light and satisfying. Whether you enjoy it after a meal or as a midday pick-me-up, it’s sure to transport you to a tropical paradise.

Coconut Matcha Ice Cream

For those who enjoy the earthy, slightly bitter taste of matcha, this coconut-based matcha ice cream offers the perfect balance of rich flavor and creamy texture. The coconut milk base perfectly complements the green tea’s bold flavor, while the slight sweetness from maple syrup rounds it all out. This vegan matcha ice cream is a great option for anyone looking for a unique and energizing dessert.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut cream
• 2 tbsp matcha powder (high-quality)
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a small bowl, whisk the matcha powder with a few tablespoons of coconut milk to form a smooth paste. This prevents clumps when added to the mixture.
2. In a saucepan, combine the remaining coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of sea salt. Warm over medium heat, stirring occasionally, until combined and just heated through.
3. Whisk in the matcha paste until fully incorporated and smooth.
4. Remove the mixture from heat and let it cool to room temperature.
5. Once cooled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.
6. Once done, transfer the ice cream to a container and freeze for 4 hours or overnight for optimal texture.

This Coconut Matcha Ice Cream combines the best of both worlds – the creamy coconut base with the distinct, earthy taste of matcha. The subtle sweetness from maple syrup balances the matcha’s natural bitterness, making this a satisfying dessert that is both indulgent and refreshing. It’s perfect for matcha lovers looking to explore a different way to enjoy their favorite green tea flavor, all while staying vegan-friendly and creamy.

Coconut Vanilla Bean Ice Cream

If you’re a fan of simple, classic flavors, this vegan Coconut Vanilla Bean Ice Cream is a must-try. The natural sweetness of coconut milk is complemented by the rich, aromatic taste of vanilla bean, making this dessert luxuriously creamy and satisfying. With its smooth texture and comforting flavor, this ice cream is perfect for any occasion, from after-dinner treats to a simple snack.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup maple syrup or agave syrup
• 2 tsp pure vanilla extract
• 1 vanilla bean (scraped) or 1 tsp vanilla bean paste
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, vanilla extract, vanilla bean seeds, and a pinch of sea salt. Heat gently, stirring occasionally, until the mixture is smooth and warmed through, but do not let it boil.
2. Remove from heat and let it cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours or overnight.
5. Serve chilled, and enjoy the rich vanilla flavor and smooth coconut texture.

This Coconut Vanilla Bean Ice Cream is the epitome of comfort in a bowl, offering a delicate balance of creamy coconut and aromatic vanilla. The vanilla bean adds an extra layer of depth, making this classic flavor feel special and indulgent. It’s a simple yet luxurious treat that’s perfect for any time of year and can be paired with your favorite toppings or enjoyed on its own for a pure, vegan dessert.

Coconut Strawberry Ice Cream

For a fruity and refreshing treat, this Coconut Strawberry Ice Cream combines the tropical creaminess of coconut with the bright, fresh flavor of strawberries. The natural sweetness of ripe strawberries blends perfectly with coconut milk to create a smooth and creamy ice cream. This is a vegan-friendly dessert that’s perfect for warm weather or anytime you want something sweet yet light.

Ingredients:

• 2 cans full-fat coconut milk
• 1 cup fresh strawberries (hulled and chopped)
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp lemon juice (optional, to enhance strawberry flavor)

Instructions:

1. Blend the strawberries, maple syrup, vanilla extract, and lemon juice (if using) in a blender until smooth. Set aside.
2. In a saucepan, combine coconut milk and a pinch of salt. Heat gently, stirring frequently, until warmed through.
3. Add the blended strawberry mixture to the coconut milk and stir until fully incorporated.
4. Allow the mixture to cool to room temperature before pouring it into an ice cream maker.
5. Churn according to the manufacturer’s instructions until the ice cream reaches a creamy consistency.
6. Transfer the ice cream to a container and freeze for at least 4 hours for the best texture.

This Coconut Strawberry Ice Cream is a delightful and refreshing treat that’s perfect for strawberry lovers. The coconut milk gives it a rich and velvety texture, while the fresh strawberries lend a sweet, tangy flavor that complements the coconut perfectly. It’s an excellent option for those who enjoy fruit-based ice creams but prefer a dairy-free, vegan version. Light yet indulgent, it’s sure to satisfy your cravings for something sweet and fruity.

Coconut Mango Sorbet

This Coconut Mango Sorbet is a tropical dream, offering a perfect blend of creamy coconut and sweet, tangy mango. It’s incredibly refreshing, naturally sweetened, and vegan, making it a great choice for anyone who loves fruity, dairy-free desserts. With a smooth texture and vibrant color, this sorbet is sure to brighten up your day.

Ingredients:

• 2 cups fresh mango (peeled and chopped)
• 1 can full-fat coconut milk
• 1/4 cup maple syrup
• 1 tbsp lime juice
• Pinch of salt

Instructions:

1. In a blender, combine mango, coconut milk, maple syrup, lime juice, and a pinch of salt. Blend until smooth and well combined.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. If you don’t have an ice cream maker, pour the mixture into a shallow pan and freeze. Stir every 30 minutes for the first 2 hours to break up the ice crystals.
4. Once it reaches a sorbet-like consistency, serve immediately or freeze for 2–3 hours for a firmer texture.

Conclusion: This Coconut Mango Sorbet is the ultimate tropical dessert, offering a refreshing balance of coconut creaminess and sweet, vibrant mango. It’s light yet satisfying, perfect for hot days or whenever you want a quick, healthy dessert. Naturally sweetened and completely dairy-free, this sorbet is a go-to recipe for anyone looking to enjoy a refreshing, guilt-free treat.

Coconut Almond Joy Ice Cream

Inspired by the beloved Almond Joy candy bar, this vegan coconut ice cream combines creamy coconut with crunchy almonds and sweet chocolate chunks, offering a delightful combination of textures and flavors. It’s a deliciously indulgent treat that perfectly balances the tropical richness of coconut with the nuttiness of almonds and the smoothness of chocolate.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut cream
• 3 tbsp maple syrup
• 1/2 cup sliced almonds
• 1/2 cup dairy-free chocolate chips
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, and vanilla extract. Heat over medium, stirring occasionally, until combined and heated through. Do not allow it to boil.
2. Let the coconut mixture cool to room temperature.
3. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the sliced almonds and chocolate chips.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Conclusion: This Coconut Almond Joy Ice Cream is a rich, indulgent dessert that satisfies any sweet tooth. The creamy coconut base serves as the perfect backdrop for the crunchy almonds and melt-in-your-mouth chocolate, offering a vegan-friendly spin on a classic candy bar. Whether you’re a fan of coconut or just love a good chocolate-almond combination, this ice cream is sure to hit the spot with its irresistible flavors and textures.

Coconut Raspberry Ripple Ice Cream

This Coconut Raspberry Ripple Ice Cream is a gorgeous blend of sweet, tangy raspberries and creamy coconut milk. The swirls of raspberry sauce running through the ice cream add an extra layer of flavor and a beautiful visual appeal. This refreshing treat is ideal for those looking for a light yet decadent dessert that’s both fruity and creamy, and it’s completely dairy-free!

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or frozen)
• 2 tbsp maple syrup (for raspberry ripple)
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of sea salt. Heat over medium, stirring occasionally, until well combined and just warm. Remove from heat and let cool to room temperature.
2. Blend the raspberries and 2 tbsp of maple syrup in a blender until smooth. Strain to remove the seeds if desired.
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 done churning, pour the raspberry puree over the top and gently swirl it into the ice cream to create a ripple effect.
5. Transfer to an airtight container and freeze for at least 4 hours until firm.

Conclusion: The Coconut Raspberry Ripple Ice Cream is the perfect blend of sweet and tart. The coconut milk gives it a rich and creamy texture, while the tangy raspberry ripple adds a burst of refreshing fruitiness in every bite. This vegan ice cream is a beautiful treat for any occasion, combining both the creaminess of coconut and the natural sweetness of raspberries for an unforgettable dessert.

Coconut Lemon Sorbet

This Coconut Lemon Sorbet is a refreshing, zesty treat that combines the tangy flavor of fresh lemon with the creamy richness of coconut milk. Light, vegan, and naturally sweetened, it’s a perfect dessert for cleansing your palate after a heavy meal or as a refreshing snack on a warm day. The coconut base makes it incredibly smooth, while the lemon provides a vibrant citrus kick.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut water
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1/4 cup maple syrup
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, coconut water, lemon juice, lemon zest, maple syrup, and a pinch of salt. Blend until smooth and fully combined.
2. Taste the mixture and adjust the sweetness with more maple syrup if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.

This Coconut Lemon Sorbet offers a perfect balance of creamy and citrusy flavors. The coconut milk provides a smooth and rich base, while the fresh lemon juice and zest bring a burst of brightness that cuts through the richness. It’s a light and invigorating dessert that’s both vegan and naturally sweetened, making it an ideal choice for a refreshing treat after a meal or a mid-day pick-me-up.

Coconut Chocolate Chip Ice Cream

This Coconut Chocolate Chip Ice Cream is a simple yet decadent treat, combining the tropical richness of coconut with the indulgent sweetness of chocolate chips. It’s a perfect dessert for those who want to enjoy a dairy-free version of the classic chocolate chip ice cream, with the creamy texture and tropical flavor of coconut making every bite irresistible.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of sea salt. Heat over medium, stirring occasionally, until the mixture is well combined and just warmed. Let it cool to room temperature.
2. Pour the coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. In the final few minutes of churning, add the dairy-free chocolate chips and continue to churn until fully incorporated.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This Coconut Chocolate Chip Ice Cream is a delightful treat that combines the smooth and creamy coconut flavor with the satisfying crunch of chocolate chips. The coconut base is rich yet light, making it a perfect balance of flavors and textures. It’s a dairy-free ice cream that will satisfy any chocolate lover’s cravings without compromising on taste. Whether served as a solo treat or with your favorite dessert, it’s sure to become a favorite.

Coconut Mango Ice Cream

This Coconut Mango Ice Cream is the perfect tropical escape in a bowl, offering the smooth, creamy richness of coconut milk paired with the bright, fruity sweetness of fresh mango. It’s a refreshing and indulgent dairy-free dessert that combines the best of both worlds. Perfect for warm weather or whenever you’re craving a sweet tropical treat.

Ingredients:

• 2 cans full-fat coconut milk
• 1 cup fresh mango puree (or frozen mango blended)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, mango puree, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and fully combined.
2. Taste the mixture and adjust sweetness, adding more maple syrup if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This Coconut Mango Ice Cream is like a tropical vacation in every bite. The sweet mango adds a bright and fruity punch, while the coconut milk gives it a velvety texture. It’s a light yet satisfying dessert, perfect for those who want a refreshing dairy-free treat. Whether you’re a fan of mango or just looking to try something new, this ice cream will transport your taste buds straight to a sunny beach.

Coconut Coffee Ice Cream

For those who love the combination of coffee and coconut, this Coconut Coffee Ice Cream is a dream come true. The rich, roasted flavor of coffee blends seamlessly with the creamy sweetness of coconut milk, creating an indulgent dessert that’s perfect for coffee lovers who want to enjoy their favorite flavor in ice cream form.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup brewed coffee (strong)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, brewed coffee, vanilla extract, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is smooth and well combined. 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. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Coffee Ice Cream offers the best of both worlds—rich, creamy coconut paired with the bold flavors of coffee. It’s a smooth and indulgent treat that will awaken your taste buds and satisfy your coffee cravings. This dairy-free ice cream is perfect for any coffee lover looking to add a new twist to their dessert routine. It’s refreshing, energizing, and indulgent all at once!

Coconut Pineapple Sorbet

This Coconut Pineapple Sorbet is a vibrant and refreshing tropical treat, combining the sweetness of ripe pineapple with the smoothness of coconut. It’s the perfect light dessert to enjoy on a hot day or as a palate cleanser. With just a few ingredients, it’s incredibly simple to make and offers a delightful combination of creamy and fruity flavors.

Ingredients:

• 2 cans full-fat coconut milk
• 2 cups fresh pineapple chunks (or frozen)
• 1/4 cup maple syrup
• 1 tbsp lime juice
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, pineapple chunks, maple syrup, lime juice, and a pinch of salt. Blend until smooth and fully combined.
2. Taste and adjust sweetness with more maple syrup if needed.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.

The Coconut Pineapple Sorbet is a wonderfully tropical dessert that’s both light and satisfying. The creamy coconut base pairs perfectly with the bright and refreshing pineapple, creating a delightful balance of sweetness and citrusy tang. This vegan sorbet is a great way to cool down on a warm day, and it makes for a fun, fruity dessert option that’s easy to prepare.

Coconut Pistachio Ice Cream

This Coconut Pistachio Ice Cream blends the creamy coconut base with the rich, nutty flavor of pistachios, creating a luscious and unique ice cream experience. The slight sweetness of the coconut milk complements the earthy, roasted pistachios perfectly, making this vegan treat both indulgent and flavorful.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup roasted pistachios, chopped
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Heat over medium, stirring occasionally, until fully combined and warm. Let it cool to room temperature.
2. Blend the coconut mixture in a blender until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. In the last few minutes of churning, add the chopped pistachios and continue to churn until incorporated.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This Coconut Pistachio Ice Cream is a sophisticated and indulgent dessert that’s both creamy and crunchy. The rich, earthy flavor of the pistachios pairs wonderfully with the creamy coconut base, creating a delightful contrast in every bite. This vegan ice cream is perfect for those who want to enjoy a nutty, luxurious treat that’s dairy-free and packed with flavor.

Coconut Matcha Green Tea Ice Cream

This Coconut Matcha Green Tea Ice Cream offers a unique twist on traditional flavors, with the earthy, slightly bitter taste of matcha green tea blending beautifully with the rich and creamy coconut milk. This dessert is not only delicious but also full of antioxidants, making it a treat you can feel good about.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, and a pinch of salt. Heat over medium, stirring occasionally, until fully combined. Remove from heat and let cool to room temperature.
2. In a small bowl, whisk the matcha green tea powder with a little warm water to dissolve it into a smooth paste. Add this paste to the cooled coconut mixture and stir until fully incorporated.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Matcha Green Tea Ice Cream is a unique and refreshing treat that combines the earthy flavor of matcha with the tropical richness of coconut. The subtle bitterness of the matcha is perfectly balanced by the sweetness of the coconut milk, making it a sophisticated dessert for those looking to try something new. This dairy-free ice cream is packed with flavor and antioxidants, making it a healthy yet indulgent option for matcha fans.

Coconut Strawberry Ice Cream

This Coconut Strawberry Ice Cream is a luscious and fruity treat that brings together the sweetness of fresh strawberries with the smooth creaminess of coconut milk. The vibrant pink color and refreshing taste make it an irresistible dessert, perfect for any occasion. It’s a dairy-free alternative to traditional strawberry ice cream but just as delicious.

Ingredients:

• 2 cans full-fat coconut milk
• 1 cup fresh strawberries (or frozen, thawed)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, strawberries, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and fully combined.
2. Taste the mixture and adjust sweetness with more maple syrup if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Strawberry Ice Cream is a delightful fusion of creamy coconut and sweet, tangy strawberries, offering a light yet indulgent dessert. The smooth, velvety coconut base complements the burst of fresh strawberry flavor in every bite. This vegan ice cream is perfect for strawberry lovers looking for a dairy-free version of their favorite classic treat, making it a refreshing, fruity indulgence.

Coconut Vanilla Bean Ice Cream

This Coconut Vanilla Bean Ice Cream is the ultimate comfort dessert. The smooth, velvety coconut milk base is enhanced by the rich, aromatic flavor of vanilla beans, creating an elegant and timeless treat. It’s a dairy-free, vegan version of the classic vanilla ice cream, perfect for those who appreciate the beauty of simple, high-quality flavors.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 vanilla bean (or 1 tbsp vanilla extract)
• Pinch of sea salt

Instructions:

1. Cut the vanilla bean in half and scrape out the seeds.
2. In a saucepan, combine coconut milk, coconut cream, maple syrup, vanilla bean seeds, and a pinch of salt. Heat over medium, stirring occasionally, until fully combined. Remove from heat and let cool to room temperature.
3. Pour the mixture into a blender and blend until smooth and creamy.
4. 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 at least 4 hours or until firm.

Coconut Vanilla Bean Ice Cream is a creamy, comforting dessert that brings out the deep, aromatic essence of vanilla in every spoonful. The coconut milk base creates a rich and smooth texture, while the vanilla bean adds a natural and elegant flavor. This dairy-free ice cream is perfect for anyone craving the simple joys of classic vanilla, with a tropical twist that makes it all the more special.

Coconut Lemon Sorbet

Coconut Lemon Sorbet is a tangy and refreshing dessert, balancing the zesty brightness of lemon with the smooth, creamy texture of coconut. This vegan sorbet is perfect for a light, palate-cleansing treat or as a sweet end to a meal. The combination of coconut and lemon creates a refreshing burst of flavor that’s both soothing and revitalizing.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1/4 cup maple syrup
• Zest of 1 lemon
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, lemon juice, maple syrup, lemon zest, and a pinch of salt. Blend until smooth and well combined.
2. Taste the mixture and adjust sweetness with more maple syrup if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.

Coconut Lemon Sorbet is the perfect balance of creamy coconut and tangy lemon, offering a refreshing and invigorating dessert. The combination of flavors is light yet satisfying, making it an excellent choice for a dairy-free treat. This sorbet is a great way to cleanse your palate or enjoy a refreshing snack, perfect for hot weather or whenever you need a citrusy pick-me-up.

Coconut Mango Ice Cream

This Coconut Mango Ice Cream brings together the tropical flavors of ripe mango and rich coconut milk, creating a smooth, creamy, and naturally sweet dessert. With its vibrant color and refreshing taste, this ice cream is a perfect treat for warm days or a tropical-inspired dessert any time of year. The combination of coconut and mango is simply irresistible.

Ingredients:

• 2 cans full-fat coconut milk
• 2 cups fresh mango chunks (or frozen, thawed)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, mango chunks, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Taste the mixture and adjust the sweetness with more maple syrup if necessary.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Mango Ice Cream is the perfect tropical treat, with the sweet, juicy flavor of mango complemented by the creamy richness of coconut. Each bite feels like a mini vacation, offering the refreshing taste of the tropics. This vegan ice cream is both creamy and fruity, making it a satisfying yet light dessert that’s bound to become a favorite.

Coconut Chocolate Swirl Ice Cream

This Coconut Chocolate Swirl Ice Cream is the ultimate indulgence for chocolate lovers. The creamy coconut base is swirled with rich, dark chocolate for a dessert that is both decadent and dairy-free. It’s a perfect treat for those who crave a chocolate fix but want to keep things plant-based and light.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/2 cup dark chocolate (dairy-free), melted
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, and a pinch of salt. Heat over medium, stirring occasionally, until fully combined. Let it cool to room temperature.
2. Once cooled, pour the mixture into a blender and blend until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. After the ice cream is churned, drizzle in the melted dark chocolate and use a spoon to gently swirl it through the coconut ice cream.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Chocolate Swirl Ice Cream offers a rich and decadent combination of creamy coconut and velvety dark chocolate. The swirl of chocolate adds a luxurious touch to the smooth, coconutty base, creating a dessert that’s both indulgent and dairy-free. It’s the perfect option for anyone craving a chocolatey dessert with a tropical twist.

Coconut Cherry Almond Ice Cream

Coconut Cherry Almond Ice Cream is a beautiful combination of sweet cherries, crunchy almonds, and creamy coconut milk. The sweetness of the cherries is perfectly complemented by the nutty almond flavor, while the coconut adds richness and smoothness. This vegan ice cream is a sophisticated treat that feels like a special indulgence.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 cup fresh cherries (pitted and chopped, or frozen)
• 1/4 cup sliced almonds (toasted)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. Fold in the chopped cherries and toasted almonds into the coconut mixture.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Cherry Almond Ice Cream is a delightful combination of sweet, tart cherries, crunchy almonds, and creamy coconut. The natural sweetness of the cherries and the nuttiness of the almonds add depth and texture to the smooth coconut base, making every spoonful a treat. This vegan ice cream is perfect for those who love fruit and nuts in their desserts, and it offers a refreshing, indulgent, and unique ice cream experience.

Coconut Pineapple Ice Cream

Coconut Pineapple Ice Cream combines the tropical sweetness of pineapple with the creamy richness of coconut, delivering a refreshing and indulgent dessert. This vegan ice cream is perfect for hot summer days, offering a delightful balance of flavors that transport you straight to a beachside paradise. The coconut milk base ensures a smooth and creamy texture, while the pineapple adds a burst of fruity goodness.

Ingredients:

• 2 cans full-fat coconut milk
• 1 cup fresh pineapple chunks (or frozen, thawed)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, pineapple chunks, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and fully combined.
2. Taste the mixture and adjust sweetness with more maple syrup if desired.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Pineapple Ice Cream is a tropical-inspired treat that brings together the natural sweetness of pineapple and the rich, creamy texture of coconut. Each spoonful is a refreshing escape, perfect for cooling down on a warm day or enjoying after a hearty meal. This dairy-free ice cream captures the essence of summer in every bite, offering a fruity and creamy indulgence that’s both light and satisfying.

Coconut Coffee Ice Cream

For coffee lovers, Coconut Coffee Ice Cream is an absolute must-try. The smooth coconut base is infused with rich coffee flavor, making it the perfect dessert to enjoy after a meal or as a mid-afternoon treat. The creamy coconut perfectly complements the deep, bold taste of coffee, making for a sophisticated and satisfying vegan ice cream option.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/2 cup brewed strong coffee (cooled)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a saucepan, combine coconut milk, coconut cream, maple syrup, and a pinch of salt. Heat over medium, stirring occasionally, until fully combined. Let the mixture cool to room temperature.
2. Stir in the brewed coffee and vanilla extract.
3. Pour the mixture into a blender and blend until smooth and creamy.
4. 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 at least 4 hours or until firm.

Coconut Coffee Ice Cream is the perfect treat for coffee enthusiasts seeking a vegan alternative to traditional coffee-flavored ice cream. The coconut milk provides a creamy base that pairs beautifully with the bold flavor of coffee, making for a rich and indulgent dessert. Whether you’re serving it after dinner or enjoying it as a pick-me-up during the day, this ice cream is a deliciously satisfying choice for coffee lovers.

Coconut Raspberry Ripple Ice Cream

Coconut Raspberry Ripple Ice Cream combines the creamy coconut flavor with the tartness of fresh raspberries, creating a stunning contrast of flavors and textures. The sweet, rich coconut base is swirled with a vibrant raspberry puree, offering a refreshing and fruity indulgence. This vegan ice cream is not only delicious but also visually striking with its beautiful color contrast.

Ingredients:

• 2 cans full-fat coconut milk
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 tbsp maple syrup (for raspberry ripple)
• Pinch of sea salt

Instructions:

1. In a blender, combine coconut milk, coconut cream, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
2. In a small saucepan, combine raspberries and 1 tablespoon of maple syrup. Heat over medium, stirring occasionally, until the raspberries break down into a sauce. Remove from heat and allow to cool.
3. Pour the coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Once the ice cream is churned, gently swirl in the raspberry puree for a ripple effect.
5. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Coconut Raspberry Ripple Ice Cream is a stunning and delicious dessert that balances the smooth, creamy coconut with the bright, tart flavors of fresh raspberries. The ripple of raspberry sauce adds both flavor and a beautiful visual element to the ice cream, making each scoop a delightful experience. This vegan ice cream offers a refreshing, fruity alternative to traditional ice cream, making it an irresistible treat for those who love bold, fruity flavors.

Note: More recipes are coming soon!