Vanilla Coconut Ice Cream

Vanilla Coconut Ice Cream

I don’t mean to brag, but … Ok I’m going to brag a little. This dairy free vanilla coconut ice cream is as good as it gets. It’s super creamy and full of rich vanilla flavour and just a hint of coconut in the background. You’d never guess it is dairy free.

Vanilla Coconut Ice Cream

I made this ice cream (and some grilled peaches with vanilla sugar) for dessert at the Supper Club last weekend. It was a hit with every hardcore meat eater, vegetarian and vegan at the table.

One of the absolutely lovely guests that evening wrote about this vanilla coconut ice cream on The Endless Meal’s Facebook wall the next day saying that she “was almost in tears the dessert was that good.”

Vanilla Coconut Ice Cream

5.0 from 5 reviews
Coconut Ice Cream
Prep time
Total time
This vanilla coconut ice cream is so creamy you'll never know that it is dairy free.
Recipe type: Ice Cream
Makes: Makes 6 cups
  • 3 cans coconut milk (use the highest fat coconut milk you can find. The higher the fat the more creamy the ice cream. Remember that low fat coconut milk will result in an icy texture.)
  • 1 cup raw cane sugar or brown sugar
  • 2 tablespoons pure vanilla extract
  • ½ vanilla bean, scraped
  1. Combine all ingredients in a medium sized pot and heat over medium low heat until sugar has completely dissolved.
  2. Refrigerate until cool then process in your ice cream maker according to the manufacturers instructions.
  3. Place in a container and cover with a piece of parchment paper directly on the ice cream to help prevent any ice crystals from forming.
  4. Freeze for at least 2 hours in your fridge.
  5. Enjoy!


Craving more ice cream? Check out:

Toasted Coconut Ice Cream

Lime Coconut Sorbet

Fresh Mint Chocolate Chip Ice Cream

Orange Creamsicle Sorbet

Fresh Strawberry Ice Cream

Birthday Cake Ice Cream


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Joan says

    Hi! I was wondering how many ounces of coconut milk will this recipe need? Because at the store the amount of onces per can vary per brand…for example, one brand have 15 oz per can while other have 12 oz. I want to make the recipe right. Thanks!

    • says

      Hi Joan,

      I use a few different brands that are all 400 ml (which I believe is 13.5 oz.)

      The most important thing is to buy the brand that has the highest fat content so that the ice cream is creamy and does not turn icy. If you buy the 15 oz cans just taste the cream before you churn it to see if you need to add a little more sugar or vanilla :)

  2. Jessica says

    Omg made this this afternoon and it is amazing…so simple…and incredibly delicious. Thank you so much for this recipe. Definitely something that will be in my freezer from now on.

    • Kristen says

      Hey Riley,

      My father brought me a whole box of beautiful organic peaches the other day. They’re fabulous on their own, grilled and served with this ice cream, or just about any which way :)

    • Kristen says

      I bought an ice cream maker this year and I swear I use it more than almost any other small appliance I have. I love it!


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