This simple, irresistibly creamy coconut milk ice cream is about to become your new go-to dessert. Made with just 2 basic ingredients, no added sugar, and—best of all—no ice cream maker needed. It’s the ultimate low-carb treat you’ll keep coming back to.
This straightforward but mouthwateringly good coconut milk ice cream is the kind of recipe you’ll want to make on repeat. It’s creamy, scoopable, and refreshingly light—without a drop of dairy or added sugar. Your taste buds? Yeah, they’re in for a real treat.
- Why I Keep Making This Coconut Milk Ice Cream Again and Again
- Ingredients For This Coconut Milk Ice Cream Recipe
- How To Make Coconut Milk Ice Cream Recipe
- Tips For Making The Best Coconut Milk Ice Cream Recipe
- My Favorite Flavor Variations
- Storing Ideas – Keep It Fresh and Scoopable
- Frequently Asked Questions
- More Easy Ice Cream Recipes
- Coconut Milk Ice Cream
Calling all ice cream lovers!
Get ready to enjoy a truly satisfying frozen dessert. This isn’t your average ice cream—it’s made with a handful of simple, wholesome ingredients: full-fat coconut milk, a low-carb sweetener, and a splash of vanilla for that dreamy, classic flavor. No dairy, no sugar, and best of all—no ice cream maker needed.
Whether you’re:
- Vegan or dairy-free
- Watching your sugar intake
- Or just craving something cold, creamy, and actually good for you…
…this coconut milk ice cream is the answer. It’s easy to make, takes just 10 minutes of prep, and lets your freezer do the rest. No complicated steps, no churning, and no spending hours in the kitchen.
Just imagine this: a scoopable, dreamy frozen treat that’s not only vegan and sugar-free, but also rich, satisfying, and totally refreshing.
Sounds perfect, right? Yeah, we think so too.
Why I Keep Making This Coconut Milk Ice Cream Again and Again
- Make it ahead of time – Perfect for prepping in advance so you always have a sweet treat waiting in the freezer.
- Quick & easy – Just 10 minutes of prep and no ice cream maker needed.
- Low in carbs – Only 2g net carbs per scoop, so it fits beautifully into low-carb and keto lifestyles.
- Simple, wholesome ingredients – Made from just a few pantry-friendly, low-carb ingredients—no weird additives or fillers.
- Versatile & fun to serve – Enjoy it on its own or use it as a topping for low-carb brownies, cookies, or fresh berries.
- Creamy texture – Thanks to full-fat coconut milk, it’s rich and scoopable with a smooth mouthfeel that feels just like real ice cream.
- Customizable – Add your favorite mix-ins like chopped nuts, sugar-free chocolate chips, toasted coconut, or fresh berries.
- Tastes like the real thing – You won’t miss the dairy or sugar. This recipe delivers all the flavor and satisfaction of traditional ice cream—without the carbs.
Ingredients For This Coconut Milk Ice Cream Recipe
Once you see how few ingredients you will need to make this delicious ice cream, you’ll never want to buy ice cream from the store again. Here is a list of everything you will need:
- Coconut Milk – this is the main ingredient in this ice cream recipe that provides the creamy base for the ice cream. Make sure to use full-fat canned coconut milk, not coconut milk from a carton.
- Sweetener – Feel free to use your favorite low-carb sweetener, but for the creamiest, scoopable keto ice cream, I highly recommend using allulose. Unlike erythritol or stevia, allulose doesn’t crystallize when frozen, which helps prevent that icy texture and keeps your ice cream smooth and soft straight from the freezer.
- Vanilla Extract – This ingredient is optional and enhances the flavor profile of the coconut milk ice cream by adding a hint of warmth and depth.
- Salt – used to enhance all the flavors from this coconut milk ice cream
How To Make Coconut Milk Ice Cream Recipe
No fancy machines. No hard-to-find ingredients. Just a few pantry staples and a blender, and you’ve got yourself a dreamy, scoopable coconut milk ice cream that’s low-carb, dairy-free, and so. ridiculously. creamy.
Step 1: Chill your container
Pop a loaf pan or any freezer-friendly container into the freezer before you start. It gives the ice cream a head start once it’s ready to freeze. Just a little trick for creamier results.
Step 2: Blend the base
Add the coconut milk, sweetener, vanilla extract, and salt to a blender, and mix until smooth and creamy.
Step 3: Freeze it
Pour that luscious coconut mixture into your cold container. Smooth it out, pop on a lid (or tightly wrap it), and into the freezer it goes.
Now, the hard part: waiting. Give it at least 3 hours to firm up. I know, the suspense!
Step 4: Serve it right
Once it’s frozen, let it sit on the counter for 10–15 minutes. This step makes all the difference—your scooper will glide through like butter, and you’ll get that perfect creamy text
Step 5: Dig in!
Scoop, swirl, maybe add a drizzle of melted chocolate or a handful of toasted coconut flakes if you’re feeling extra… and enjoy every single spoonful.
Tips For Making The Best Coconut Milk Ice Cream Recipe
Want your coconut milk ice cream to turn out creamy, dreamy, and scoopable—not rock solid or icy? Here’s what you need to know:
1. Always use full-fat coconut milk
This is non-negotiable. Full-fat coconut milk gives you that lush, creamy texture that feels like proper ice cream. The light or “reduced-fat” versions just don’t have the fat content to pull it off—and you’ll end up with something more like coconut ice. Still tasty, but not the velvety goodness we’re after.
Hot tip: Look for coconut milk where the first ingredient is just “coconut” or “coconut extract.” No gums or fillers.
2. Let it soften before scooping
Coconut milk ice cream freezes a bit firmer than store-bought kinds (especially if you’re not using allulose). Let it sit out at room temperature for 10–15 minutes before scooping. This quick rest brings out that creamy texture and saves your wrist too.
Pro move: Dip your ice cream scoop in hot water for ultra-smooth scoops.
3. Allulose is your best friend
If you can get your hands on allulose, use it. Unlike erythritol or stevia, allulose doesn’t crystallize when frozen, which means your ice cream stays soft and creamy—even straight from the freezer. Other sweeteners can work, but they tend to make the texture icy or too firm.
Can’t find it? Add a small splash of vodka (just a teaspoon!) to the mix. It helps lower the freezing point, making it scoopable without affecting the taste.
4. Add vanilla for depth
Even if it seems optional, don’t skip the vanilla extract. It rounds out the flavor and gives your ice cream that classic “ice cream shop” vibe. A good quality vanilla makes a noticeable difference here.
5. Churn if you can—but you don’t have to
If you have an ice cream maker, by all means use it! Churning helps incorporate air and keeps the texture light and smooth. But if you don’t, no stress. This recipe works perfectly no-churn—it just needs that rest at room temp before scooping.
6. Store it right
Once frozen, cover your ice cream with a layer of parchment paper or plastic wrap before sealing the container. This helps prevent ice crystals from forming on top and keeps it tasting fresh.
My Favorite Flavor Variations
- Dark Chocolate Chip – Stir in a handful of sugar-free dark chocolate chips after blending. They freeze beautifully and give a classic chocolate chip ice cream vibe.
- Berry Burst – Add a swirl of mashed or pureed low-carb berries like strawberries, raspberries, or blueberries. Fruity, fresh, and naturally sweet.
- Mint Chocolate Chip – Mix in 2 teaspoons peppermint extract and 2 tablespoons chocolate chips for a cool, refreshing twist that’s perfect on a hot day.
- Keto Caramel Swirl – Drizzle in homemade keto caramel before freezing, then gently swirl it with a spoon for ribbons of sticky-sweet caramel in every bite.
- Coffee Ice Cream – Stir in 1–2 teaspoons of instant espresso powder to the base before blending. Rich, bold, and perfect for coffee lovers.
- Lemon – Add the zest and juice of ½ a lemon for a bright, tangy kick. Pairs beautifully with berries or a coconut topping.
Storing Ideas – Keep It Fresh and Scoopable
- Freezer – Store your sugar-free coconut milk ice cream in an airtight, freezer-safe container for up to 3 months. A loaf pan covered tightly with plastic wrap or a silicone ice cream tub works great.
- Prevent Ice Crystals – For the best texture, press a layer of parchment paper or plastic wrap directly on top of the ice cream before sealing. This helps prevent freezer burn and keeps the surface smooth.
- Scoop Tip – Since coconut milk ice cream can freeze pretty firm (especially without allulose), let it sit out at room temperature for 10–15 minutes (even more) before scooping. Or dip your scoop in hot water for easy serving.
Is Ice-Cream Keto-Friendly?
Most traditional ice cream recipes—especially store-bought brands—are not keto-friendly. They’re typically made with added sugars, corn syrup, and high-carb dairy, which can easily kick you out of ketosis.
But the good news? You can still enjoy rich, creamy, delicious ice cream on a keto diet by swapping in low-carb ingredients, like we did in this recipe.
Think: full-fat coconut milk, keto sweeteners, and no added sugars—so you get the indulgence without the carbs.
Why Is My Coconut Milk Ice Cream Hard?
Coconut milk has less fat than heavy cream and no emulsifiers or stabilizers, so yes—it tends to freeze a bit harder.
Don’t worry though! Just let it sit at room temperature for 10–15 minutes before scooping. This softens the texture and makes it wonderfully creamy again.
Want it even softer? Use allulose as your sweetener, or add a tiny splash of vodka to the mix to help lower the freezing point (it won’t affect the flavor).
Can I Use Light Coconut Milk?
You can, but we don’t recommend it. Light coconut milk is watered down, which means less creaminess and more iciness. For that rich texture and scoopable feel, stick with full-fat coconut milk.
Do I Need an Ice Cream Maker?
Nope! This is a no-churn recipe, so no fancy machine required. Just blend, freeze, and enjoy. That said, if you do have an ice cream maker, it will add extra air to the mixture and make the texture even silkier.
How Long Does It Last in the Freezer?
This homemade coconut milk ice cream will keep for up to 3 months in the freezer—just store it in an airtight container and press a piece of parchment paper over the top to prevent freezer burn.
Frequently Asked Questions
More Easy Ice Cream Recipes
- Coconut Milk Ice Cream
- Cottage Cheese Ice Cream
- Chocolate Cottage Cheese Ice Cream
- Ultimate Keto Chocolate Ice Cream Recipe
- Creamy Mint Avocado Ice Cream
- Cottage Cheese Strawberry Ice Cream
Coconut Milk Ice Cream
Description
Ingredients
- 2 13.5- oz cans Full-fat coconut milk
- 3/4 cup Sweetener Allulose – #1 for ice cream!
- 2 tsp Vanilla extract optional
- 1/4 tsp Sea salt optional
Instructions
- Place a loaf pan or an airtight freezer-friendly container in the freezer while making the ice cream.
- In a blender, add the full-fat coconut milk, sweetener of choice, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy.
- Transfer the coconut ice cream mixture to the pre-frozen container and place it in the freezer.
- Let the ice cream freeze for at least 3 hours until hardened.
- Remove the container from the freezer and let it sit at room temperature for 10–15 minutes (or more) before serving. This softens the ice cream for easy scooping.
Video
Notes
- For a softer texture, use allulose instead of erythritol or stevia.
- Add a splash of vodka (1 tsp) to keep the ice cream from freezing too hard.
- Press parchment paper directly on the surface before freezing to prevent ice crystals.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Do you use all the coconut milk or just the cream. At one point in the recipe you mention refrigerating the coconut milk so it’s easy to scoop out the cream.
I use the whole can of coconut milk.
Can I use freshly squezzed coconut milk?
Yes, you can definitely try using freshly squeezed coconut milk, but it’s important to ensure that it has a high fat content similar to what you’d find in canned coconut milk, which I recommended for making this coconut milk ice cream. The richness and creaminess from the high-fat coconut milk are crucial for achieving the right texture in ice cream. The coconut milk from a carton is typically too thin and will not provide the desired creamy consistency. If using fresh coconut milk, you might need to adjust the fat content by blending the thicker coconut cream found at the top of a settled can of coconut milk or by concentrating your homemade milk to increase its richness. This adjustment ensures your ice cream freezes to a creamy, scoopable texture.
Hi, do you need to use coconut cream? Trader Joe’s had 3 options. Coconut cream, coconut milk and reduced fat coconut milk. I bought the coconut milk (which had full fat). When I opened the can it was coconut cream at the top and coconut water below. I followed the recipe and blended in the vitamix with the other ingredients until smooth. If it let it sit in the blender it separated so I blended again and then poured into my frozen loaf pan and put it in the freezer over night. It came out as a solid popsicle, even after letting it sit out nearly an hour you can see it froze in layers, a solid water layer over a milky water layer. Should I have purchased the coconut cream?
I use the whole can of full-fat coconut milk, not just the cream. But if your can had a lot of watery liquid and it separated again after blending, that brand may have been a little too watery for ice cream.
Coconut cream will give a richer, creamier result, so yes, you can try that next time. You can also gently warm the coconut milk first so the cream and liquid blend together smoothly, then blend with the sweetener before freezing. And definitely let it sit out before scooping, because homemade coconut milk ice cream freezes much harder than store-bought.
Wowww this is super fantastic
Too icy, good flavor. Used exact ingredients
I’m glad you liked the flavor! Homemade coconut milk ice cream can turn icy because it doesn’t have the stabilizers or emulsifiers found in store-bought ice cream.
For a creamier texture, I recommend using allulose, full-fat canned coconut milk, blending very well, pressing parchment paper directly on top before freezing, and letting it sit at room temperature for 10 to 20 minutes before scooping.
Can you use half coconut milk and half heavy whipping cream?
Yes, you can use half coconut milk and half heavy whipping cream. It should make the ice cream even creamier, but it will no longer be dairy-free, and the nutrition will change a little.
Can I use my ice cream maker?
Yes, you can use an ice cream maker. Just blend the ingredients first, then churn according to your machine’s instructions. It should make the texture creamier and a little more scoopable.
Do you think this could work in an ice cream maker? I got my husband one as a gift, and we’ve been experimenting with lower sugar options!
Yes, it should work great in an ice cream maker! Since it’s lower in sugar, the texture might be a little firmer, but you can add a tablespoon of vodka or MCT oil to keep it creamier. How fun that you’re experimenting—I’d love to hear how it turns out!
Can you tell me what would be the best sweetener to use? could I possibly use regular sugar?
Yes, you can use regular sugar if you’re not trying to keep the recipe low-carb or sugar-free. For a low-carb version, I like allulose best because it helps the ice cream stay softer and creamier in the freezer.
Regular sugar will change the nutrition, but it should work texture-wise.
Can you add some cocoa powder to this to get a chocolate flavor? Or fresh strawberries to get strawberry flavored?
Absolutely! You can add 2-3 tbsp of cocoa powder for a rich chocolate flavor—just whisk it in with the other ingredients. For a strawberry version, blend in ½ to 1 cup of strawberries puree before freezing.
I followed your recipe to a T. But the mixture is not blending. Very strange but it’s separating in my blender as I type this..
That can happen sometimes depending on the brand of coconut milk, especially if the cream and liquid separate a lot. I’d make sure the coconut milk is at room temperature and blend until it looks completely smooth and creamy.
If it’s still separating, you can gently warm the coconut milk just enough to melt any solid coconut cream, then blend again. Don’t boil it, just warm it slightly. Also make sure you’re using full-fat canned coconut milk, not carton coconut milk.
We’ve tried this recipe a couple of times now and we absolutely love it. Thank you !!!
Can I make this in an ice cream maker?
Yes, you can make this in an ice cream maker. Blend the mixture first, then churn it according to your machine’s instructions. It should give the ice cream a lighter, creamier texture.
Because it’s lower in sugar, it may still firm up in the freezer, so let it sit out for a few minutes before scooping.
This sounds wonderful. It states 172calories per serving. How much is a serving?
This recipe makes 6 servings. One serving is about one scoop, or roughly 1/2 cup, depending on how you scoop it.
Could you use maple syrup for a sweetener?
Yes, you can use maple syrup if you’re not trying to keep it low-carb or sugar-free. It will change the nutrition, but it should work and may even help the ice cream stay a little softer.
What type of sweetener do you use ? I prefer to use sigar rather than artificial sweetener.
Thanks.
I usually use allulose for this recipe because it helps keep the ice cream softer after freezing. If you prefer regular sugar and don’t need the recipe to be low-carb or sugar-free, you can use it instead. The nutrition will change, but the texture should still be good.
Hello! This recipe looks amazing.
How much is a serving size? I can’t find it.
Thank you! And sorry if I am not looking properly.
No worries at all! This recipe makes 6 servings. One serving is about one scoop, or roughly 1/2 cup, depending on how firmly it’s frozen and how you scoop it.
Why does the ice cream have crunchy ice crystals? What can be done to make it creamy?
Ice crystals usually happen because homemade ice cream doesn’t have the stabilizers or emulsifiers that store-bought ice cream has. Coconut milk also has water in it, so the texture can get icy if it’s not blended well or if the sweetener crystallizes.
For the creamiest texture, use full-fat canned coconut milk, allulose if possible, blend really well, press parchment paper directly on top before freezing, and let it sit out for 10 to 20 minutes before scooping.
What healthy sweetener is best?
For this ice cream, I like allulose best because it gives the smoothest, softest texture after freezing. Some other sweeteners work too, but they can make homemade ice cream a little harder or icier.
What sweetners can you use?
My favorite sweetener for this recipe is allulose because it freezes softer and helps prevent that icy texture. You can also use powdered monk fruit, erythritol, or Swerve, but the ice cream may freeze a little firmer.
What else could I use for sweetener besides the 3 you listed? Regular sugar? Honey?
Yes, you can use regular sugar or honey if you’re not trying to keep it low-carb or sugar-free. Just keep in mind the nutrition will change. Honey or maple syrup may also make the texture a little softer than some sugar-free sweeteners.
For the best low-carb texture, I like allulose because it helps keep the ice cream from freezing too hard.
can you add fruit and how much would you add?
Yes, you can definitely add fruit For this coconut milk ice cream, I recommend about 1/2 to 1 cup of fruit, like berries or mango, blended into the mixture. Keep in mind it may make the texture slightly softer.
can I use powdered Swerve instead of sugar? I find the sugar brand tastes gritty in most desserts…thank you
Yes, you can definitely use powdered Swerve It’s actually a great choice for this coconut milk ice cream since it dissolves better and helps prevent a gritty texture.
For not so strict keto and because I don’t use artificial sweeteners….. can i use a tin of condensed milk as sweetener????
Yes, you can use condensed milk if you are not doing strict keto and prefer to avoid artificial sweeteners. Just keep in mind that it will no longer be keto, since condensed milk is high in sugar and carbs. That said, it works very well in ice cream because it adds sweetness and helps keep the texture creamy instead of freezing rock solid. You do not have to use a whole can. You can start with less, adjust to taste.
Doesn’t say to amount for serving..
Do you use the whole tan or separate the fatty part for the ice cream?
Great question Use the whole can, no need to separate it. This coconut milk ice cream makes about 6 servings, and each serving is roughly 1/2 cup (about 100–120g).
Thanks for the details and effort to present the recipe.
Thank you so much I’m really glad you found the recipe helpful! I always try to make my recipes easy to follow and reliable.
I have cans of coconut CREAM…full fat, unsweetened. Would that be too rich? Even though it’s unsweetened, it tastes really sweet to me. But part of that might be that I’ve eliminated added sugars, so a little bit of sweet tastes really sweet to me.
Yes, you can definitely use coconut cream It will make the ice cream extra rich and creamy, which is actually delicious! If it tastes naturally sweet to you, you can reduce the added sweetener to suit your taste.
I made this in my Ninja Creami. Oh my! I added cocoa powder and 2 tsp of espresso. I added a cup of Allulose. Honestly it was like a Wendy’s frosty. The ice cream was so soft and tasted amazing. My non keto husband enjoyed it too. Thank you for a great recipe!
Hi, I wanted to ask can I use coconut sugar as a sweetener in this recipe?
Yes, you can use coconut sugar Just keep in mind it will change the texture and color slightly. The ice cream may be a bit less creamy compared to using allulose, but it will still taste delicious!
I followed the recipe and even added the vodka, it has frozen rock hard. What did I do wrong? I love the taste.
You didn’t necessarily do anything wrong. Homemade coconut milk ice cream can freeze very hard because it doesn’t have the stabilizers and emulsifiers that store-bought ice cream has. The vodka helps, but sometimes it still needs extra time on the counter.
Let it sit at room temperature for 15 to 25 minutes before scooping, and dip your scoop in hot water. I’m so glad you loved the taste!
This recipe looks amazing and I plan on making it tomorrow. I made my first batch of homemade ice cream ever last night and it was utterly delicious and yours looks the same —so good. Can you tell us what brand of canned coconut milk you use? Also, what brand of allulose?
Thank you so much! I’m so happy you’re planning to try it, especially after making your first homemade ice cream. That’s so fun!
For canned coconut milk, I recommend using a full-fat canned coconut milk with simple ingredients. Thai Kitchen, Native Forest, or Aroy-D are good options if you can find them. For allulose, I usually look for a granulated or powdered allulose that measures like sugar. Besti, or Anthony’s are good brands to check.
Just make sure the coconut milk is full-fat canned, not the carton drinking kind, because that makes a big difference in texture.