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homemade coconut ice cream

Homemade coconut ice cream recipe

Learn to make the best non dairy ice cream from scratch at home - Paleo, gluten free, vegan, dairy free
Course Dessert
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 188kcal
Author Charla


  • 2 cans of full fat coconut milk
  • ½ cup of coconut sugar
  • 1 cup of shredded coconut save half for the topping
  • 1 tbsp of tapioca starch
  • 1 tsp vanilla


  • Preheat the oven on gas mark 4/177C
  • Place half the cup of shredded coconut on a tray lined with parchment paper and toast for 8-10 minutes (should be golden brown)
  • Put the freezer bowl in the freezer and freeze for several hours before use
  • Add the coconut milk, coconut sugar, vanilla and tapioca flour in the blender and blitz into a smooth consistency.
  • Pour the contents into a bowl and stir in the shredded coconut.
  • Set up the ice cream maker according the manufacturers instructions - including adding the freezer bowl and churn accordingly.
  • Serve immediately and top with toasted coconut or alternatively pour the ice cream into an air tight container (lined with parchment paper).


Calories: 188kcal | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 98mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Calcium: 3mg | Iron: 1mg