Mouthwatering, refreshing dairy-free coconut milk ice cream recipe with easy-to-follow steps. Made with only a few simple ingredients and drizzled with raspberry sauce, this delightful frozen treat is perfect for cooling down on a hot day, satisfying your sweet tooth, and impressing your friends and family.
Whisk yourself away to a coconut-infused paradise with our simple homemade dairy-free coconut milk ice cream with eggs and no churn or ice cream maker needed! My favorite tropical frozen treats include tropical smoothie, anti-inflammatory smoothie, vegan chocolate ice cream, and coconut milk popsicles which are a blend of this coconut milk ice cream recipe and my watermelon juice recipe.
This easy dairy-free ice cream recipe tops the charts too! Try ice cream toppings like a sprinkle of this basic granola recipe, vegan date caramel sauce, and dairy-free chocolate ganache and this easy raspberry sauce that we also love on our gluten-free pancakes.
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What to love about this dairy-free coconut ice cream
- Tropical vanilla and coconut taste. Get ready to indulge in the creamy, tropical goodness that awaits you in a simple summer dessert! With these delicious ingredients, you'll be transported to the islands with every bite!
- Keto-friendly, dairy-free, gluten-free. I love to make dairy-free ice cream with canned coconut milk. It is super easy and kids benefit from the saturated fats from the coconut for brain development.
Key ingredients
- Full fat canned coconut milk (2 cans) - Don't use carton or lite canned coconut milk as it tends to make the ice cream have icicles and crystalize since it is watered down. Canned coconut milk is great for also making dairy-free chocolate coconut ice cream and coconut milk shrimp too!
- Sugar like monk fruit, xylitol, or raw honey. If you use coconut sugar it will make it brown in color and alter the flavor slightly.
- Fresh lemon juice - fresh lemon juice or organic bottled lemon juice is best.
- Vanilla extract - you can also use equal amounts of vanilla bean which comes in a jar and is dry and like a powder.
- Egg yolks - the eggs make ice cream thick and into custard just like in coconut cream pie. Use large eggs and just the yolks - save the egg whites for these fluffy hazelnut cookies.
- Raspberry Sauce - raspberries fresh or frozen fruit works, fresh lemon juice and monk fruit sugar (maple syrup or honey works too which are all low-glycemic index foods). Fresh berries is so good added on top of ice cream or blended into cranberry ice cream.
See recipe card below for quantities and detailed instructions.
Variations
We make our ice cream with monk fruit - making it sugar-free - but you can swap that out for raw honey in equal amounts.
How to make this recipe
Step 1 (image 1): In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
Step 2 (image 2): Remove from heat and put in a glass container. Let cool.
Step 3 (image 3): If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
If using an ice cream maker- skip step 3 and move right to step 4.
Step 4 (image 4): If using an ice cream maker: freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
When ready to serve let set for about 10-15 minutes until soft enough to handle.
Make the raspberry sauce.
Step 5 (image 5): In a medium saucepan, add 2 cups of raspberries, ½ tablespoon of lemon juice and ¼ cup of sugar, and a dash of Himalayan salt and heat covered on medium-low for about 2 minutes.
Step 6 (image 6): Using a potato masher, mash up all the fruit so it has a smoother consistency. Reduce the heat and simmer for about 10 minutes. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.
Recipe FAQs
Adding eggs to ice cream adds a rich creamy custard taste and thickens ice cream to prevent it from crystalizing. Make sure to use pasteurized eggs and/or stir the recipe continuously while cooking so the eggs don't clump and cook for the full time. Undercooked eggs can be one of the causes of foodborne illnesses and can contain Salmonella which needs to be killed during heating.
Yes! You can easily make delicious dairy-free ice cream at home with canned coconut milk. The carton coconut milk will not work but canned full fat coconut milk or canned coconut cream works great. The result is a delicious creamy frozen treat with a slight coconut flavor.
To thicken coconut milk for ice cream without eggs or with eggs add corn starch or protein powder into the recipe. We use protein powder in our homemade cauliflower ice cream and it makes it nice and thick. If using corn starch, whisk ¼ cup corn starch in a bowl with ¼ cup coconut milk then add it to the recipe as instructed.
More Ice Cream Recipes
- Sugar Free Whipped Cream Recipe (Keto Friendly)
- Vegan Banana Ice Cream Recipe (No-Churn)
- Sugar-Free Greek Yogurt Mint Chocolate Chip Ice Cream
- Easy Homemade Cauliflower Ice Cream Recipe
If you make this easy coconut milk ice cream recipe I would love to see your creations and share it! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
📖 Recipe
Vanilla Coconut Milk Ice Cream Recipe With Raspberry Sauce
Equipment
- ice cream maker optional
- freezer safe glass container with lid
Ingredients
- 27 ounces coconut milk 2 (13.5 ounce) cans
- ½ cup sugar like monk fruit or xylitol
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 large egg yolks pasteurized eggs
Raspberry Sauce
- 2 cups raspberries fresh or frozen
- ½ tablespoon fresh lemon juice
- ¼ cup sugar maple syrup, coconut sugar, or monk fruit
Instructions
- In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
- Remove from heat and put in a glass container. Let cool.
- If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
- If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
- When ready to serve let set for about 10-15 minutes until soft enough to handle.
Raspberry Sauce
- In a medium saucepan, add 2 cups of raspberries, ½ tablespoon of lemon juice and ¼ cup of sugar, and a dash of Himalayan salt and heat covered on medium-low for about 2 minutes.
- Using a potato masher, mash up all the fruit so it has a smoother consistency. Reduce the heat and simmer for about 10 minutes. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.
Lauren says
I actually just wanted to leave you a comment because I think we look alike, lol! I saw your picture and called my husband and kids over to see, and they thought all agreed. Your recipe looks delicious too, by the way. I love coconut milk! 🙂
Danielle @ Delightful Mom Food says
Hi Lauren! That is too funny, we do look alike! Great site as well. I love all your healthy recipes!