Step 1: Chill the Coconut Milk
Refrigerate the cans of coconut milk overnight. This helps the cream separate from the liquid for a thicker, creamier texture.
Step 2: Whip the Base
Scoop the solidified coconut cream into a mixing bowl. Beat with an electric mixer until smooth and fluffy.
Step 3: Sweeten and Flavor
Add condensed milk (or honey) and vanilla extract. Continue mixing until fully combined and silky.
Step 4: Add Mix-Ins (Optional)
Fold in toasted coconut flakes, chocolate chips, or diced tropical fruit for added flavor and texture.
Step 5: Freeze
Pour mixture into a freezer-safe container. Cover and freeze for at least 4–5 hours, or until scoopable.
Step 6: Scoop and Enjoy
Serve in bowls, cones, or even coconut shells for a tropical presentation.
Tips for Creamiest Results
- Use full-fat coconut milk: Light versions won’t give the same creamy texture.
- Stir midway: For extra smoothness, stir the mixture after 2 hours of freezing to prevent large ice crystals.
- Get creative: Swirl in caramel, drizzle chocolate sauce, or add a splash of rum for an adult twist.
Why You’ll Love This Recipe
This recipe gives you all the indulgence of homemade ice cream without the fuss. It’s naturally dairy-free (if you skip condensed milk or use coconut condensed milk), packed with tropical flavor, and endlessly versatile. Perfect for summer, but honestly, worth making year-round.
Final Scoop
Rich, creamy, and unbelievably simple, this is probably the easiest coconut ice cream you’ll ever make. With just a few ingredients and minimal effort, you’ll have a frozen dessert that tastes like it came from a beachside café.
So the next time you crave something cool and refreshing, skip the store-bought tub and whip up a batch of this easy coconut ice cream—you’ll be amazed at just how delicious simplicity can be.