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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
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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…
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Ever made your own homemade ice cream? What’s your favorite flavor? Share below!
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In response to the comment above: If you use homemade coconut milk instead of canned (you can find cans without BPA) you will need to add more egg yolks otherwise you’ll have ice milk instead of ice cream- it just doesn’t work the same. We tried a batch with homemade coconut milk and ended up just throwing it out due to the popcicle-like texture. Good luck!
Thanks for the great recipe!
In such a wonderful health conscious website I wonder why you use cans in some of your recipes. They have an epoxy liner made with Bisphenol A..I do my own coconut milk instead of buying it in a can. And I use my Vitamix blender to do the ice cream. It sounds fun to do it in a coffee can but not very healthy. I admire you and love your website…I’m just very much against using cans….
Can this be sweetened with stevia, and if so, how much?
This ice cream sounds delicious! We are making it right now. We used the strawberries, but we were wondering if we could make it without any fruit as vanilla. That way we could put on different toppings. Looking forward to tasting this later this evening!
That’s what I’m wondering ?
I made this ice cream tonight and it was truly delicious. It was creamy and just the right amount of sweet. Unfortunately I didn’t let it cool long enough and the temp was too high for my ice cream maker to handle. We ended up having ice cream soup – but it was enjoyed by all. Thank you for the recipe.
where do I find the tin can method?
It was linked in the post above, but the PDF is here https://www.coffeecupsandcrayons.com/make-ice-cream-coffee-can/
It sounds delicious!! I’m going to try it. By the way what blender do you recommend?
We have this one
Doesn’t coconut milk contain SATURATED fat which is not recommended?
Actually, saturated fats are very healthy! https://wellnessmama.com/1265/saturated-fat/
This sounds absolutely wonderful! I have been on a coconut ice cream kick for awhile, but its so expensive. I am glad to have a couple recipes to try. Question, could I go without the eggs? I’d rather not use them if I dont have to, or maybe I could use an egg substitute? What would you suggest?? Also, I’d love to try a chocolate version, do you have any tips? Like, how much cacao powder would you use?? Thanks a bunch for all of the time you take to test recipes and share them with us all. It is such a blessing! ?
Working on a chocolate one. Eggs help the texture, but if you prefer not to use them, throw in an avocado instead (remove the pit and skin first). Chocolate avocado ice cream recipe coming this week 🙂
Oooh! That sounds fabulous. Thank you so very much!
Hi Katie!
What do you mean by equal part mixture of the raw milk and cream?
How much cream and how much milk for this recipe? Thanks
If you eat dairy and want to make it with milk instead you will use 14oz of raw milk and 14oz of cream (same as 2 cans of coconut milk).