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A rich and creamy coconut milk ice cream made with just 5 ingredients for an easy and delicious homemade vegan and gluten-free ice cream treat.
I have returned home from my travels! After two back-to-back trips, first to New York City and second to England, I have to say it is good to be home! Dare I say, there are few better feelings IN THE WORLD than that feeling of falling asleep in your own bed after several adventurous weeks of travel?
As I settle back into my Portland home, I eagerly look forward to summer. This past weekend the kids and I started creating our annual summer bucket list. These bucket lists always look pretty same from year to year: beach trips, camping trips, berry picking, bike riding.
This year, I’ve added a few new ones to my list. Most notably, or perhaps I should say relevant, making homemade ice cream together. And we’re going to start with this creamy coconut milk ice cream.
How to Make Coconut Ice Cream [Video]
Recommended Ingredients & Equipment
This recipe is made with just 5 simple ingredients! Better yet, they are ingredients you likely have on hand.
Most importantly, you will need an ice cream maker. I love my ice cream maker. It is compact and makes the perfect creamy ice cream every time! You should also have a 9×5 loaf pan, ice cream scoop, and a set of reusable pint-sized ice cream freezer containers. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Coconut Ice Cream
Serving and Storing
Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in pint-sized ice cream tubs to keep them fresh and avoid freezer burn.
Serve your ice cream slightly thawed. Allow the ice cream to thaw 10-15 minutes before serving. Serve it in a bowl, in cones, or as part of an ice cream sundae.
Frequently Asked Questions
Do I need an ice cream maker?
While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine.
To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze.
You won’t get quite the same creaminess, but it works in a pinch!
Why won’t my ice cream thicken?
Every once and awhile I have a reader who cannot get their ice cream to thicken. There are a few reasons your ice cream never gets thick and creamy. Make sure to:
- Boil your coconut ice cream base for at least 2 minutes. The custard should become thick, fully coating the back of a wooden spoon.
- Freeze your ice cream maker base for at least 8 hours before using it. This is to freeze the center of the base which is essential in getting thick vegan ice cream.
- Chill the ice cream base for at least 4 hours before churning. If the ice cream base is too warm, it will melt the center of the ice cream maker and never harden.
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More Vegan Ice Cream Recipes
- Cookie Dough Ice Cream
- Raw Chunky Monkey Ice Cream
- Vegan Snickerdoodle Ice Cream
- Turkish Coffee Ice Cream
- Mint Chocolate Chip Ice Cream