This fresh-churned coconut milk ice cream is rich in wholesome fats, collagen replenishing copper plus manganese, phosphorous, iron, magnesium, selenium and more.

It has a soft-serve consistency that kids – and adults – love, so go ahead and indulge. Let your mind wander back to hot summer days by the pool, or lazy afternoons in the hammock with a soft breeze, sun-dappled light and a good book.

Oh and as a bonus your kids just might start introducing you to random strangers with the phrase “This is my mommy. She makes ICE CREAM!” So yeah, there’s that. 🙂

Although it’s delicious on its own, it’s also super yummy with homemade magic shell, dairy-free caramel sauce, or chocolate ganache and chopped nuts.

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4.79 from 14 votes

Coconut Milk Ice Cream Recipe

Calories 0kcal

Author Mommypotamus

Equipment

medium pot
ice cream maker
large bowlf
fork or mixing spoon

Ingredients

1 ½ cups coconut milk
3 pastured egg yolks (save the whites for macaroons)
1-3 tbsp raw honey (depending on how sweet you like it)
¼ tsp sea salt
1 tbsp vanilla (or make your own vanilla extract with this recipe)

Instructions

Method 1 (Extra creamy version):

In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.
Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm (1-2 hours).

Method 2 (Soft serve version – ready in a jiff!):

In a large bowl whisk yolks, honey, vanilla and salt together. Add coconut milk and whisk again until well combined.
Transfer mixture to an ice cream maker and process according to manufacturer’s instructions.

Nutrition

Bon appetit, y’all!

Vanilla Coconut Milk Ice Cream Recipe (Dairy-Free)