This coconut ice cream is so creamy, refreshing, sweet and delicious! It’s only 4 ingredients, and has the perfect rich coconut flavor!
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Once the weather starts warming up, I love making homemade ice cream. This coconut ice cream is definitely a new favorite of mine. It’s super easy to make, and made with a 4 ingredient ice cream base, that means no egg based custard that you have to cook this time. It’s creamy, sweet, and did I mention delicious? The perfect thing for coconut lovers!
By the way, I have some news I haven’t shared with you guys yet! I’m pregnant!! I’m due the beginning of October and we are so excited. You might’ve noticed I’ve been missing a little more recently from the blog, and haven’t been sharing new recipes as consistently. I’m so sorry about that! Hopefully we’ll be able to stay on track from now on, as I’ve been feeling a lot better and a lot less tired.
I’m 18 weeks along now, so almost half way. I’ll hopefully be able to share the baby’s gender with you guys next week, but let’s just say I’ve been craving a lot of sweets and this coconut ice cream totally hit the spot.
How to make Coconut Ice Cream?
Like I mentioned, before this coconut ice cream is so easy to make. You just need four ingredients, heavy cream, coconut milk, sugar, and vanilla extract.
Let the ice cream maker do it’s work. Follow the ice cream maker‘s instructions, but mine mixes for about 30 minutes. You can eat your ice cream immediately for a soft serve ice cream. But I like to scoop mine up into a bread pan, or one of these awesome ice cream holders, and freeze for at least 6 hours, or overnight. That way the ice cream gets hard, and scoop-able.
How to make Ice Cream without an Ice Cream Maker?
I haven’t actually tried this recipe without an ice cream maker, and I definitely think an ice cream maker will get you the best creamy ice cream results. But, you can make homemade ice cream without an ice cream maker. And I have made other ice cream recipes with this method. This method will get you a nice soft serve ice cream.
You can make homemade ice cream in a bag. First you will fill a large bag with your ice cream ingredients after you’ve mixed them together. Make sure your bag isn’t too full, because you’re going to squish it around, you’ll probably need multiple bags. Use bags with strong zips to keep them close, like a gallon sized ziplock bag.
Fill another gallon sized bag about half way up with ice, then with about 1/2 cup of kosher salt. Mix that together then put the ice cream mixture bag into that bag. Make sure both your bags are sealed tightly.
Now’s the fun part. You need to shake, shake, shake the bag for at least 5 minutes, probably closer to 10 minutes. Carefully open the bag and check if the ice cream is thickening up. If not, add a little more ice and more salt and shake some more.
If you’re a coconut lover like I am, you will go crazy for this ice cream. It’s so sweet, rich, and creamy delicious. It’s delicious on it’s own in a bowl, or with a cone. But it’s also delicious drizzled with homemade hot fudge, or caramel sauce, or some sliced bananas or strawberries, or even some shredded coconut on top.
This creamy coconut ice cream is so delicious and it’s the perfect way to cool down on a hot day!
Looking for more Homemade Ice Cream Recipes?
- Cake Batter Ice Cream
- Strawberry Ice Cream
- Chunky Monkey Ice Cream
- Brownie Ice Cream
- Strawberry Cheesecake Ice Cream
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- 14 oz can coconut milk (unsweetened)
- 2 cups heavy cream (can sub half and half if needed)
- 1 cup sugar
- 1 tsp vanilla extract
- Prepare ice cream maker bowl by freezing it overnight, or according to manufactures directions.
- Combine coconut milk, cream, sugar, and vanilla in a large bowl.
- Pour mixture into your prepared ice cream maker. Make sure to scrape the sides to get all the sugar.
- Allow ice cream maker to run according to manufactures directions (mine is about 25-35 minutes, till creamy and mixed).
- Enjoy a soft serve ice cream now, or scoop ice cream into a 1.5 quart container, cover with plastic wrap and place in the freezer for 6 hours, up to overnight, for a scoop-able ice cream.