How to Make the Perfect No Churn Coconut Ice Cream
American · Easy · 370 min · 6 servings
This no churn coconut ice cream is a dreamy creamy vegan frozen dessert made with just two main ingredients and no ice cream maker required. This simple vegan treat has a rich tropical flavor and a perfectly smooth scoopable texture.
Why this recipe works
This No Churn Coconut Ice Cream recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 370 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 260 calories with 2g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 2 cans full fat coconut milk chilled overnight
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 0.25 tsp salt
- 0.33 cup toasted shredded coconut for topping
Step by step instructions
Step 1: Whip the Coconut Cream
Open the chilled cans of coconut milk and scoop only the thick white cream from the top into a large bowl. Reserve the liquid for another use. Whip the coconut cream with a hand mixer on high for 2 to 3 minutes until fluffy.
Step 2: Add Sweetener and Flavor
Add the maple syrup vanilla extract and salt to the whipped coconut cream. Beat for another 30 seconds until fully incorporated.
Step 3: Transfer to Container
Pour the mixture into a freezer-safe loaf pan or container. Smooth the top with a spatula and sprinkle toasted shredded coconut on top if desired.
Step 4: Freeze Until Solid
Cover tightly with plastic wrap pressing it directly onto the surface to prevent ice crystals. Freeze for at least 6 hours or overnight until completely solid.
Step 5: Scoop and Serve
Remove from the freezer 5 to 10 minutes before serving to soften slightly. Scoop into bowls and serve immediately with additional toppings if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- maple syrup → agave nectar or coconut sugar dissolved in a splash of warm water
- vanilla extract → coconut extract for an even more intense coconut flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using light coconut milk instead of full fat which does not whip properly and produces an icy watery ice cream
- Not chilling the coconut milk cans overnight which prevents the cream from separating and whipping correctly
Nutrition facts
Per serving: 260 calories, 2g protein, 18g carbs, 21g fat, 1g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →