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Creamy Coconut Milk Ice Cream Recipe – Easy, & Halal Dessert

Coconut Milk Ice Cream

Who doesn’t love a scoop of creamy, refreshing Coconut Milk Ice Cream? This easy-to-make frozen treat is perfect for anyone looking for a dairy-free, halal, and delicious dessert. Made with rich coconut milk, natural sweeteners, and alcohol-free vanilla, it has a smooth texture and a naturally sweet, tropical flavor.

You don’t need fancy ingredients or special skills to make this. With just a few simple steps, you can enjoy a homemade Coconut Milk Ice Cream that’s better than store-bought! Plus, you can customize it with your favorite mix-ins like chocolate chips or toasted coconut.

Let’s dive into the benefits, important cautions, and some fun facts about this delightful dessert!

Benefits of This Recipe

  1. 100% Dairy-Free & Vegan – Perfect for people who are lactose-intolerant or following a plant-based diet.
  2. Naturally Creamy & Delicious – The high-fat content in coconut milk creates a rich, smooth texture.
  3. No Eggs or Artificial Ingredients – Naturally thick and smooth without needing eggs or additives.
  4. Easy to Make with Simple Ingredients – Requires only a few ingredients and no complicated steps.
  5. Customizable to Your Taste – Add chocolate chips, nuts, or fruit to create new flavors.
  6. Halal & Alcohol-Free – Using alcohol-free vanilla extract keeps it completely halal.
  7. Budget-Friendly & Fresh – Costs less than store-bought and contains no preservatives.

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Coconut Milk Ice Cream

Cautions to Keep in Mind

  1. Use full-fat coconut milk – Light coconut milk will make the texture too icy.
  2. Sweetener choice affects texture – Liquid sweeteners like maple syrup make it softer than granulated sugar.
  3. Store properly to prevent ice crystals – Always cover the ice cream with plastic wrap before freezing.
  4. If freezing too hard, let it sit – Take the ice cream out 10 minutes before scooping for the best texture.
  5. Some people may not like the strong coconut flavor – Balance it with vanilla or cocoa powder if needed.
  6. Shake the coconut milk can before use – This ensures the cream and liquid are well mixed.
  7. Avoid over-churning – Over-churning can make the ice cream too dense instead of light and creamy.

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Coconut Milk Ice Cream

Fun Tidbits About Coconut Milk Ice Cream

  1. Coconut milk has been used in desserts for centuries, especially in tropical regions.
  2. This ice cream is naturally gluten-free, making it great for people with gluten sensitivities.
  3. Adding a pinch of salt enhances the sweetness and balances the flavors beautifully.
  4. You can make this without an ice cream maker by stirring it every 30 minutes while freezing.
  5. In some cultures, coconut-based ice creams are topped with fresh fruit or honey.
  6. Coconut has natural cooling properties, making this a perfect summer treat!
  7. Try fun variations! Add chocolate, caramel, or coffee flavors for a twist.
Prep Time 10 mins
Total Time 10 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: -18  C
Servings: 4
Estimated Cost: $  8
Calories: 220 kcal per serving
Best Season: Summer
Dietary: Dairy-Free, Gluten-Free, Halal, Vegan
Description

This homemade coconut milk ice cream is a perfect dairy-free and halal dessert option. Made with full-fat coconut milk, natural sweeteners, and alcohol-free vanilla, it delivers a luscious texture and a refreshing coconut flavor. Perfect for summer treats or a light, indulgent dessert!

Ingredients
    Coconut Milk (Base for Creaminess):
  • 2 cans full-fat coconut milk (14-ounce)
    • Sweetener (For Balanced Sweetness):
  • ½ cup coconut sugar (or use maple syrup for a softer texture)
    • Flavoring (For a Rich Taste):
  • 1 teaspoon alcohol-free vanilla extract
  • ¼ teaspoon salt (enhances flavor and balances sweetness)
    • Optional Mix-ins (For Extra Texture & Taste):
  • ¼ cup toasted coconut flakes
  • ¼ cup dairy-free chocolate chips
  • ¼ teaspoon cinnamon (adds warmth and depth)
Instructions
    1. Gathering & Preparing Ingredients
  1. 1
    Before starting, ensure all ingredients are at room temperature.
  2. 2
    Shake the coconut milk cans well before opening to evenly distribute the coconut cream and water.
  3. 3
    If using coconut sugar, ensure it's finely granulated to dissolve properly.
    4. 2. Mixing the Ice Cream Base
  4. 4
    In a medium-sized mixing bowl, pour the full-fat coconut milk.
  5. 5
    Add the sweetener (coconut sugar or maple syrup).
  6. 6
    Add alcohol-free vanilla extract and a pinch of salt (helps balance flavors).
  7. 7
    Whisk the mixture thoroughly for about 2-3 minutes until everything is fully dissolved and combined.
  8. 8
    Ensure the mixture is smooth and lump-free. If necessary, use an immersion blender for a more uniform texture.
    9. 3. Chilling the Mixture for Better Texture
  9. 9
    Cover the mixing bowl with plastic wrap or an airtight lid.
  10. 10
    Refrigerate the mixture for at least 2 hours (overnight is best).
  11. 11
    Chilling helps the fat in the coconut milk solidify slightly, improving the ice cream’s texture when churned.
    12. 4. Preparing the Ice Cream Maker
  12. 12
    While the mixture is chilling, place the ice cream maker’s bowl in the freezer (if required by the manufacturer).
  13. 13
    Ensure the bowl is frozen solid before using to achieve the best consistency.
    14. 5. Churning the Ice Cream
  14. 14
    Once the mixture is chilled, pour it into the ice cream maker.
  15. 15
    Turn on the machine and churn according to the manufacturer’s instructions (usually 20-30 minutes).
  16. 16
    The ice cream should reach a soft-serve consistency by the end of churning.
    17. 6. Adding Mix-ins (Optional, for Extra Texture & Flavor)
  17. 17
    If using toasted coconut flakes, chocolate chips, or spices, add them during the last 5 minutes of churning.
  18. 18
    Stir gently to ensure even distribution.
    19. 7. Transferring & Storing the Ice Cream
  19. 19
    Once the churning is complete, transfer the ice cream into a freezer-safe, airtight container.
  20. 20
    Smooth out the surface with a spatula and press a layer of parchment paper or plastic wrap directly onto the ice cream’s surface.
  21. 21
    This prevents ice crystals from forming, keeping the texture creamy.
    22. 8. Freezing for a Firmer Texture
  22. 22
    Place the ice cream container in the freezer for at least 4-6 hours (or overnight for a firmer texture).
  23. 23
    The longer it freezes, the harder it will become, so allow some softening time before serving.
    24. 9. Serving & Scooping for Best Results
  24. 24
    Remove the ice cream from the freezer 5-10 minutes before serving to let it soften slightly.
  25. 25
    Use a warm ice cream scoop (dip in hot water and shake off excess) for smoother scooping.
  26. 26
    Serve in bowls, cones, or with fresh fruit toppings.
    27. 10. Storing Leftovers & Maintaining Freshness
  27. 27
    Store the ice cream in an airtight container in the freezer.
  28. 28
    Best consumed within 2 weeks for optimal texture and flavor.
  29. 29
    If ice crystals form, let the ice cream sit at room temperature and mix before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 16g80%
Total Carbohydrate 14g5%
Dietary Fiber 1g4%
Sugars 12g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. Why Use Coconut Milk for Ice Cream?

Coconut milk is an excellent dairy-free alternative for making ice cream due to its high fat content, which provides a creamy texture similar to traditional ice cream. The natural sweetness and slight nuttiness of coconut milk enhance the flavor, making it a great base for a variety of frozen desserts.

2. Choosing the Right Coconut Milk

Full-Fat vs. Light Coconut Milk

  • Full-fat coconut milk is essential for achieving a creamy and smooth ice cream texture. It contains a higher percentage of coconut cream, which mimics the fat content found in dairy-based ice creams.
  • Light coconut milk has more water and less fat, resulting in an icy, less creamy texture. It is not recommended for this recipe unless you are aiming for a lighter consistency.

Canned vs. Carton Coconut Milk

  • Canned coconut milk is preferred because it is richer and typically contains fewer additives.
  • Carton coconut milk (often found in the refrigerated section) is thinner and may contain stabilizers that affect the final texture.

3. Importance of Sweeteners in Dairy-Free Ice Cream

Sweeteners help balance flavors and improve texture by preventing the ice cream from freezing too hard. Options include:

  • Coconut Sugar: Natural and unrefined, with a slight caramel taste.
  • Maple Syrup: A great liquid sweetener that enhances creaminess.
  • Agave Syrup or Honey: If not strictly vegan, these can be used for a neutral sweetness.
  • Date Syrup: Provides extra richness and depth of flavor.

4. Role of Vanilla and Other Flavor Enhancers

  • Vanilla extract adds depth and enhances the overall flavor of the ice cream. Always use alcohol-free vanilla extract for a halal-friendly version.
  • A pinch of salt is essential to bring out the sweetness and balance flavors.
  • Optional spices like cinnamon or nutmeg can add complexity and warmth.

5. Churning vs. No-Churn Method

Churning Method (Recommended)

Using an ice cream maker creates a lighter, airier texture by incorporating air while freezing the mixture. This method prevents large ice crystals from forming, making the ice cream smoother.

No-Churn Method (Alternative)

If you don’t have an ice cream maker, follow these steps:

  1. Pour the mixture into a freezer-safe container.
  2. Freeze for 1 hour, then stir vigorously with a fork or whisk.
  3. Repeat every 30 minutes for 3-4 hours until the texture is creamy.
    This method works but may result in a denser, slightly icier texture.

6. Preventing Ice Crystals for a Smoother Texture

  • Always chill the mixture before churning to improve texture.
  • Use parchment paper or plastic wrap to cover the ice cream surface before freezing.
  • Adding a tablespoon of cornstarch or a small amount of alcohol-free glycerin can improve creaminess.

7. Storage Tips for Homemade Coconut Ice Cream

  • Store in an airtight container to prevent freezer burn.
  • Consume within 2 weeks for the best texture and taste.
  • If ice crystals form, let the ice cream thaw slightly and mix before serving.
Keywords: coconut milk ice cream, dairy-free ice cream, vegan dessert, homemade ice cream, halal dessert, non-dairy frozen treat
Read it online: https://aroundrecipe.com/recipe/coconut-milk-ice-cream/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.