My two versions of chocolate coconut milk ice cream (here and here) have been a big hit on this blog. I thought it was time to post a vanilla version as well. Since you don’t have the strong chocolate flavor, the coconut milk flavor will shine through more in this recipe, but it still has that delicious creamy texture that makes this dairy free treat something anyone can enjoy. Coconut milk definitely makes the best dairy free ice cream out there. It’s just as good as a cream based ice cream.
I love how simple it is to make too! Only three ingredients, coconut milk, honey and vanilla, it’s one of the easiest and quickest recipes to throw together. It’s a great dessert to make when you are busy. You can experiment with different sweeteners in this recipe like maple syrup or coconut sugar, though they give a more pronounced flavor to the ice cream. I choose to use a mild raw local honey. I personally think that it gives the ice cream an almost “marshmallow” flavor.
I’ve mentioned it before, but our ice cream maker has been one of the best “extra” kitchen equipment we’ve owned! We love being able to make our own, naturally sweetened ice cream. We own the Cuisinart 1-1/2-Quart Automatic Ice Cream Maker
Vanilla Coconut Milk Ice Cream
- 2, 14 ounce cans of full fat coconut milk
1/3-1/2 cup of honey
2 tablespoons vanilla extract
Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.
{ 39 comments… read them below or add one }
Kimi, I was just thinking about you and your family. I hope you all are doing well (especially you and the baby!). This recipe looks delicious. We love coconut milk, and use it often. I’ve never done ice cream with honey, and have been putting it off. This is a great reminder!
Oh, this looks sooo good! I can imagine how wonderful the flavor from the coconut milk would be! We don’t have an ice-cream maker or I’d be headed into my kitchen right now to try a batch!…Someday!
TFS!
good news heather! u can make this without an ic maker. just mix in a glass or steel bowl, cover with plastic wrap, and place in freezer removing every hour to mix!
Hi Kimi,
I love these kind of simple quick recipes.
What brand of coconut milk have you been using?
I’ve been using Thai Kitchen’s organic coconut milk. It’s so thick and creamy!
Native Forest has a great organic coconut milk and their cans are BPA free.
Kimi…I previously bought young coconuts to make coconut kefir…the white ones that have a tiki hut type top (that’s the best way I can describe them.) If I wanted to use fresh coconut milk would I buy the young coconuts or would I need to buy the brown more mature coconut? Also, if it is the older coconut I presume it would take several to get enough milk from it?? If that is not a feasible approach are you using an organic canned coconut milk?
Coconut milk is made out of the flesh of the mature coconut (brown). I do have directions somewhere on this site on how to make your own, though I am not sure if it would work quite the same as canned for ice cream as it’s not as thick.
Thanks so much for this! I just got the Cuisinart icecream maker for my birthday and we tried it out on Sunday. My youngest is 20 months old and allergic to dairy products, and just getting to the point where he really misses being part of what we’re eating. Enter: coconut icecream. I’m so excited to make this for the little guy as a special treat!
I love honey but am not eating sugar in any form. I will try this recipe, but use other sweeteners, perhaps agave, which is supposed to be low glycemic, or some other kind of sugar substitute that isn’t full of chemicals.
Marci, you could try stevia or perhaps xylitol. Agave is definitely sugar, and the only reason it’s low glycemic is because it is almost 100% fructose (HFCS is about 55% and the fructose is what causes the health concerns). Still sugar and I still have the same reactions (or worse) as with cane sugar. Or if you can use fruit, just add some mashed fruit to the coconut milk. It tastes wonderful and the coconut stays pretty soft, unlike dairy milk.
I don’t think that’s totally accurate to say that the fructose is the reason for the health concerns with HFCS. It depends on what you are specifically concerned about. One concern with HFCS is that most corn is genetically modified. Table sugar has almost as much fructose as HFCS (50% compared to 55-60). Fructose is digested by the liver, which is why it doens’t affect blood sugar, so if you have too much of it it can cause fat deposits around the liver and other liver problems. But of course, other forms of simple sugar cause blood sugar spikes, leading to insulin resistance and type-2 diabetes. Presumably, all of the above can provide food for dysbiotic intestinal flora such as candida, although I have not researched this. So whether agave nectar is better or worse than other sweeteners is really a matter of opinion. If glycemic load is the concern, then it is better, and it is also less processed than many other forms of sugar. Also, fructose is the primary sugar in most fruit, so if you’re trying to avoid sugar entirely, you shouldn’t be eating fruit either. Fruit is generally considered preferable to sweetened prepared foods because it has a fair amount of fiber mixed in with the sugar, which causes the sugar to be digested more slowly. I have found xylitol to be a good substitute for sugar in most applications. There are also several other natural sugar alcohols, such as erythritol. Unfortunately, since sugar alcohols are indigestible, consuming too much of them within a brief time period can result in some unpleasant digestive effects. Inulin and fructo-oligosaccharides are soluble fibers that have a sweet flavor, and they might be good for applications where a thickener would be desirable.
This is very similar to a recipe I use for coffee creamer. Never thought about doubling it. I can’t wait to try this. Thanks!
Do you think agave nectar would work? (Some members of my family can’t have honey for blood sugar reasons.)
Lisa, I use Thai Kitchen organic full-fat coconut milk. It contains coconut, water and guar gum.
I have been thinking about trying ice cream from coconut or almond milk for a while now, so I’m so glad I stopped by your blog. (via keeper of the home) My youngest is milk protein intolerant, and I’ve been longing for some ice cream in this July heat!
What a coincidence that I saw your post just now
I made coconut ice cream today and posted the recipe on my site. I use cream and eggs like a ‘conventional’ ice cream, along with coconut milk. I will have to try yours now! 
Dear Kimi,
I found out recently that I am gluten and lactose intolerant so I have been immensely blessed by your healthy, frugal, and delicious recipies. Finding yummy substitutes for the foods I used to enjoy has been a challenge but I’m getting there. Thank you!
I don’t own an ice cream maker. Is there any way I could make it using a food processor or my Oscar juicer and sorbet maker?
Love from New Zealand,
God bless you,
Kedesh
Wow! Does it get anymore sweet, simple or delicious? Nope. I don’t think so.
I loooove ice cream made with coconut milk. We just finished a batch I made with peaches. I usually blend in a few eggs or egg yolks, though (raw) because I like the richness (& nutrients) they add.
I have made coconut milk at home and used it homemade ice cream; I received a manual rotary coconut grater (with a suction pad for attaching to the counter top) for Mother’s Day a few years ago (coconut graters are commonly sold in markets that cater to Asian Indians, Southeast Asians, Filipinos, South Pacific Islanders, etc. Mature brown coconuts are easy to open using the back or dull edge of a meat cleaver – hold the coconut in the palm of one hand over a sink or bowl with the “eyes” and the “point” on either side, like poles on a globe. Around the “equator”, give the coconut a good tap/whack with the blunt back of the cleaver (not the sharp blade). Rotate the coconut around the “equator” and continue to firmly tap/whack it. A crack should begin and spread around the center, eventually bisecting the coconut into two halves. The liquid inside will spill out; it isn’t unsafe to consume, but it doesn’t taste yummy (like young coconut “juice”) so I discard it. For images and videos of coconut graters, do an online search – there are a lot of good sites. Coconut graters aren’t particularly expensive.
Coconut “milk” is made by simply soaking either dried or freshly grated coconut (from drained matured brown coconuts) in water and straining off the grated solids. The thickness of the milk can be varied by the amount of water as well as by letting the milk sit a bit and skimming the richer coconut “cream” off the top (the coconut oil rises to the top, like butterfat). Grated coconut may be soaked a 2nd time for “lite” coconut milk, which is nice for beverages, smoothies, making pancake batter, etc.
Use homemade coconut milk immediately or store in an air-tight container in the refrigerator no more than a day or two, as it goes “off” rather quickly compared to canned (which should be used within 3-4 days). I haven’t tried this, but I suppose it could be thickened with added gar gum (using a blender, mixer, or really vigorous whisking). I think Bob’s Red Mill makes a guar gum product.
I dry (not toast) the remaining strained grated coconut in the oven at a very low temp (<150°F – prop door ajar with a wooden spoon if necessary). This way, for a coconut that costs between 99¢-$1.99, I can get about two+ cans of coconut milk and approx two bags worth of dried grated coconut meat. Not bad economy, eh? The immature (young) white coconuts do not yet have any or much of the white coconut "meat", but the juice is delicious to drink at that point. After consuming the juice, the coconuts can be cracked open and the "jelly" and the developing soft "meat" may be scraped out and eaten. Mmmm, but definitely not ice cream ingredient material.
I use the universal ice cream freezer bowl & dasher accessory for Kitchenaid stand mixers. That way I don't have another machine base to store (the freezer bowl has a permanent spot in my spare freezer – always ready when I need it).
However, it isn't 100% necessary to have a machine to make ice cream if you have a good freezer (and space it in). I've seen instructions to freeze the ice cream in an ordinary freezer, but too take it out at intervals while it is freezing and quickly run it through a food processor or even simply scrape and stir it well. This will break up and redistribute the ice crystals, essentially "churning" the ice cream by hand. Then the mixture is returned to the freezer, repeated several times. This "manual" method would take a bit more hands-on attention (and more washing-up if using a food processor) but is probably worth trying if you don't have an ice cream machine on hand.
Hi,
I’m trying to decide on which icecream maker to buy so I can start making these delicious healthy ice creams. I saw the cuisinart ice cream maker in a shop but it looked like the inside bowl was aluminium. I couldn’t find any information as to what the material actually is. Do you know? I would be concerned if it was aluminium.
I love vanilla coconut milk ice cream. I need to find someone with an ice cream maker so I can try this. How much does it make?
I think I might need to invest in an ice cream maker. With my sugar intolerance, I can safely say that ice cream is one of the things I miss the most. Such an appliance (and this recipe!) would certainly make my existence a much happier one!
yes, your chocolate coconut ice cream is how I 1st found your site last spring, and enjoy all the dairy free recipes.
I had some leftover coconut milk in the fridge. I used your recipe to make popsicles for the kids. Delicious. Thanks!
That is so easy! Thanks for the recommendation on the ice cream maker, I want to buy one but hadn’t looked into which brands are good.
Can I use coconut cream instead of coconut milk for this recipe?
Thanks : ).
This looks wonderful! I just stocked up on coconut milk for the purpose of making ice cream!
I just made this tonight and it is AWESOME!
Its winter in oz , not icecream weather for me , my partner and sons would eat it any time of the year ! I’ve been going to make this for a while now . I will for spring not long now ,I dont like winter , I love summer !
Kimmie I love your recipes If you get time please check out my blog on simple living ! http://simpleliving-sherrie.blogspot.com/
SHERRIE
Kimi, you have now explored two flavours for coconut milk ice cream, the global ice cream market has become very dairy milk plus vanilla oriented as their base. You can do most things with coconut milk that you can with dairy milk and it gives a fresh foundation for flavours. Thanks a lot.
Hello Kimi~thank you for your post. Have you tried this using raw vanilla instead of extract? Thanks for your response? Rita
Hi Kimi,
The flavor of this ice cream is soooo delicious, but for some reason, I could not get it to freeze in the ice cream maker. I borrowed my MIL’s old school one – with the salt and ice.
Do I need the one you have to make it work?
Thanks again!
OM
Help! I have cans of organic coconut milk and want to make smoothies- vegan- but do not see how to “use” the thick coconut (canned) milk…do I dilute with water? Cannot find any info as to making smoothies with it…help please!
Hungrily, bj
You just use it straight from the can!! Its the best smoothie you’ll ever have. Yummy!!!!
Erin
I made this with the Trader Joe’s Lite Coconut milk (the ONLY ingredient is coconut milk) and it works great! I add maple syrup and sometimes vanilla. It’s ready in about 20 minutes in my $4 Goodwill Cuisinart ice cream maker! Mine needs to be taken out of the container when it’s done or it sticks to the sides pretty good and then hardens inside. It’s okay when you put a container in the freezer, but is really hard and doesn’t seem to be as good as fresh. I’ve made it with less than a can of coconut milk before so that I can just eat what I want.
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Simple and delicious! Made this for my daughter’s 10th birthday treat…and it was perfect! I added a pinch of salt to my mixture before adding it to the icecream maker. Thanks Kimi!!
OMG, I can’t buy So-Delish brand ice cream here and you know what? DON’T CARE ANYMORE!!!
I just now found your article, made ice cream and ate 1/2 all in about 30-40 minutes. Dang gyrl! YUM
Mapeline (Maple) and maple syrup – oh yeah.
THANK YOU FOR THIS! As a dairy allergy girl, who is now pregnant and ALWAYS wanting ice cream, you have saved me! Not only do I have an EASY way to get my cravings met, but my ice cream maker is happy that is it now dust free and in use several times a week! I am about to go to the chocolate ice cream recipes you have linked above–here’s hoping they are just as easy and amazing!!
We just tried to make it in our Cuisanart and it started freezing solid. We used Vanilla Coconut milk by Sooo and a little vanilla extract. Any thoughts?
Tony,
You need to use full-fat coconut milk (which vanilla coconut milk, is not).
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