My kids have been begging for ice cream lately, and since many of our family summer activities involve getting outside in the heat and humidity, I decided an inside project of learning to make coconut milk ice cream would be a fun break.
Coconut Milk & Ice Cream
This coconut milk ice cream recipe is similar to my original butter pecan ice cream (a family favorite), but makes use of the gorgeous seasonal strawberries that are available right now and is completely dairy free. If your family eats dairy, you could absolutely substitute an equal part mixture of whole milk and cream for the coconut milk in this recipe.
You could also make this with any berry or fruit (mango would be delicious as well), but strawberry is my personal favorite. Since this recipe uses only fresh strawberries (and not artificial dyes), it won’t have the bright pink color like some store bought versions.
Choose Your Method
There are two ways to make this ice cream:
- If you have an ice cream maker, just pour the mixture into the ice cream maker after chilling and follow the instructions on your machine. (This is the ice cream maker we have)
- If you don’t have an ice cream maker (or even if you do), try this simple tin can method for making ice cream by hand… just don’t use their recipe 😉
Strawberry Coconut Milk Ice Cream Recipe
- 2 13.5 oz cans coconut milk
- ½ cup honey or coconut sugar
- 4 egg yolks
- ½ tsp salt
- 1 lb fresh strawberries tops removed
- 2 TBSP vanilla extract or make your own
- Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is hot. Do not let this boil!
- Remove from heat and temper in the egg yolks. To do this, beat the egg yolks in a blender or in a medium bowl with a whisk until smooth. Blending/whisking constantly, slowly add a small amount of the hot coconut milk mixture at a time until completely incorporated and smooth.
- Return the sweetened milk and egg mixture to pan, add the salt, and simmer for 2-3 minutes or until slightly thickened, stirring occasionally.
- Meanwhile, puree the fresh strawberries in the blender until smooth.
- Remove the coconut milk mixture from the heat, stir in the vanilla, and add mixture to the blender with the strawberries. Blend until mixed and completely smooth.
- Let mixture cool in the refrigerator for approximately 1 hour.
- Pour into ice cream maker (following instructions) or use tin can method. Freeze for 1 hour before serving.
Want More Ice Cream?
- Homemade Mint Chocolate Chip Ice Cream Recipe – This icecream gets its green color (and healthy fats) naturally from avocado.
- Easy Homemade Strawberry Gelato Recipe – Just like the gelato I had in Italy 🙂
- Butter Pecan Ice Cream Recipe – Easy and always a crowd pleaser!
- Chocolate Chip Coffee Popsicles – My personal favorite. Sometimes I share…
Ever made your own homemade ice cream? What’s your favorite flavor? Share below!
Discussion (51 Comments)
Would this work with homemade coconut milk?
Katie - Wellness Mama
Yes, though you may need to add extra eggs for the creaminess since homemade has less fat than canned milk
What canned coconut milk do you use?
How many ounces in a can of coconut milk?
Katie - Wellness Mama
You replied twice that a can of coconut milk is 32 ounces. The recipe calls for 2 cans = 64 ounces which is clearly not correct. Coconut milk typically comes in 13.5-14 ounce cans.
How much coconut milk is in 2 cans? We can only find coconut milk in cartons here. Thanks!
Katie - Wellness Mama
Would there be a way to change this recipe into chocolate ice-cream too?
It’s probability as simple as leaving out the strawberries, and adding cocoa powder to the sugar/milk mixture. I’d say start with 1/4 or 1/3 cup. Taste it, and if it needs more chocolatey flavor add a bit more, maybe up to 1/2 cup. I wouldn’t go more than that as it might change the texture, but you could always add chocolate chips. Oh, and you may need to add a touch of salt and/or increase sugar to balance the flavors. Play with it, and let us know how it turns out. ?
This looks amazing! I can’t wait to try it.
This looks so delicious. the only thing I want to mention is that you should be aware of using coconut sugar.
Why? What’s wrong with coconut sugar?
Why is that? I have used it in my tea for years.
Thank you! What an awesome surprise!
You rock! Thanks so much! Looks yummy AND easy enough!!! Right up my alley!!! Oh yes…AND healthy!!!
What coconut milk do you use? The only kinds I can find here have thickeners. I am from Canada and cannot order from Trive.
Golden Star Coconut Milk doesn’t have thickeners. It only had coconut and water. They have it on Amazon, but I get it at the local Wal-Mart
can I make this with fresh peaches?
I don’t see why not…
Since it’s made with raw egg yolk, how long would it last in the freezer?