Coconut Milk Ice Cream Recipe

Indulge in this dreamy Coconut Milk Ice Cream, a delightful twist on a classic! This recipe, perfected for Mother's Day, combines the creamy richness of coconut milk with a subtle sweetness, creating a smooth and incredibly tasty treat. Easy to make and customizable (try adding toasted coconut flakes!), it's the perfect homemade dessert to show Mom some love. Prep time doesn't include the chilling time for the coconut milk.

Prep Time 15 mins
Cook Time 75 mins
Calories 2815.3 kcal
Protein 34g
Rating 4.2 (17 Reviews)
Coconut Milk Ice Cream 52

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Milk Ice Cream

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How to Make Coconut Milk Ice Cream

  1. Shake a 13.5-ounce can of full-fat coconut milk well to thoroughly mix.
  2. Pour the coconut milk into a large, chilled bowl or pitcher.
  3. Add 1 cup of heavy cream, ½ cup granulated sugar, and 2 tablespoons of coconut rum (optional). Stir until the sugar is completely dissolved.
  4. Pour the mixture into your ice cream maker and freeze according to the manufacturer's instructions. This usually takes 20-30 minutes.
  5. Once churned, spoon the ice cream into an airtight container.
  6. Cover the container tightly and place it in the freezer for at least 2-3 hours to harden completely.
  7. (Optional) Before freezing, gently stir in ½ cup of sweetened flaked coconut or toasted coconut flakes for added texture and flavor.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

401g

Fat

910g

Carbs

41g