Coconut Milk Ice Cream Recipe

Perhaps you are vegan, vegetarian, dairy free, or just wish to avoid processed ingredients. If so, you have to try this healthier version of ice cream. This is a rich coconut ice cream recipe that is naturally gluten-free. Rather than using heavy whipping cream or half & half, this recipe calls for all full-fat gluten free coconut milk. Coconut milk makes the perfect substitute for cream and eggs in ice cream recipes. If you can tolerate eggs, you can reduce the coconut milk by a 1/2 cup for every 3 eggs added. When you roll ice cream into balls and then coconut flakes, they look like snowballs. Enjoy!

Coconut Ice Cream (Naturally Gluten Free)


Yield: Makes about 1 quart

Coconut Ice Cream (Naturally Gluten Free)

A wonderfully flavorful and creamy coconut ice cream that is not full of processed heavy whipping cream. Instead, it contains healthy fat, coconut milk. It's so rich and yummy!


  • 2 13.5-oz. cans gluten free full-fat coconut milk (Thai Kitchen)
  • 3/4 cup dairy-free milk (rice or nut milk)
  • 2/3 cup organic sugar (Evaporated cane juice)
  • 1.5 teaspoons pure/glutenfree vanilla extract
  • 1/2 teaspoon xanthan gum (or guar gum) (optional)
  • Small pinch of salt (optional)
  • Unsweetened coconut flakes, toasted, if desired (optional)


  1. In a 2-quart saucepan, whisk together coconut milk, milk, and sugar over medium heat. If using, sprinkle xanthan gum and salt on top while whisking constantly. Simmer until sugar dissolves, about 4- 5 minutes. (The xanthan gum provides a bit of chewy texture.)
  2. Whisk in the vanilla refrigerate until chilled. (I do leave mine in overnight.)
  3. Pour the mixture into your ice cream maker and process as directed. If you do not won an ice cream maker, pour into a container and freeze it. Whisk air into the mixture every 30 to 60 minutes. Once it begins to freeze, use a wooden spoon instead of a whisk.
  4. Allow the container of frozen ice cream to sit out at room temperature for 10 to 20 minutes prior to serving.


Leftover coconut milk may be stored covered in the refrigerator for up to two days.

For Making By Hand:

if you do not own an ice cream maker, allow the mixture to cool. Transfer it to a leftover container with a lid and freeze. About once an hour, whisk the mixture to incorporate air. This makes it fluffy. Continue to stir air into the mixture until it reaches your desired consistency.

Chocolate Version: You can add 1/4 cup gluten free unsweetened cocoa powder to make chocolate coconut ice cream. However, you may desire to additional sugar, as well.

Nut Allergies: While coconuts are not categorized as nuts, if you do have a nut allergy, discuss the consumption of coconut with your physician.

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