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Toasted Coconut Ice Cream (Vegan)

Learn how to make some delicious homemade coconut ice cream with toasted shredded coconut from scratch. A dessert that is dairy free, vegan friendly using only 4 ingredients.
Course Dessert
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Servings 4 servings
Calories 477kcal
Author Charla


  • 2 cans of full fat coconut milk (13.5oz/400ml per can)
  • ½ cup of agave nectar (110g) can use maple syrup instead
  • 1 teaspoon vanilla extract (4g)
  • 1 cup of shredded coconut (80g) can use flakes instead


  • Prepare the ice cream bowl first by placing it in the freezer to freeze through (this will take anything from several hours to up to 24 hours).
  • Preheat the oven to 180c/356f/gas mark 4.
  • Line a baking tray with parchment paper.
  • Spread out the shredded coconut on the baking tray.
  • Toast the coconut for several minutes, it should be fragrant and golden (not burnt).
  • Once toasted remove from the oven and allow to completely cool down.
  • In a medium sized bowl, whisk together the full fat coconut milk, agave nectar and vanilla until completely smooth then set aside to chill in the refrigerator.
  • Fit the frozen ice cream bowl in the machine and switch it on.
  • Pour in the coconut mixture and churn accordingly to the manufacturers instructions (Mine took 25 minutes to churn).
  • 5 minutes before the ice cream is finished sprinkle in half of the toasted coconut (as you can see in the picture I had to add it after as I almost forgot to do it).
  • Transfer the ice cream into a freezer friendly contain lined with parchment paper and wrap with plastic wrap.
  • Chill for several hours or overnight to get scoopable ice cream.
  • Serve the ice cream and sprinkle the rest of the toasted coconut on top.


  • The results of the ice cream will be soft and you will most likely need to transfer the contents into a freezer friendly ice cream tub.
  • Feel free to be adventurous by adding additional ingredients such as, berries, nuts, seeds or even vegan chocolate.
  • Make sure you are using FULL fat coconut milk, not light nor should the coconut milk have any fillers/extra ingredients.
  • For best results, keep the cans of coconut milk chilled before making the ice cream.
  • Make sure to wrap the ice cream when putting it in the freezer to avoid freezer burn.
  • The amount of sweetener you need may vary, I used about ⅓-1/2 cup, you may use more of less so I suggest doing a taste test when you are whisking the ingredients.


Calories: 477kcal | Carbohydrates: 37g | Protein: 5g | Fat: 49g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 85mg | Potassium: 499mg | Fiber: 1g | Sugar: 29g | Vitamin C: 7mg | Calcium: 38mg | Iron: 7mg