Coconut Ice Cream

Instead of milk or cream, this decadent ice cream recipe starts with canned coconut milk.

Coconut Ice Cream
Photo: Buff Strickland
Hands On Time:
15 mins
Total Time:
8 hrs 30 mins
3 cups


  • 1 vanilla bean

  • 2 14 ounce cans full-fat coconut milk

  • ½ cup raw honey

  • 2 egg yolks

  • 1 ½ tablespoon melted coconut oil

  • pinch salt

  • 2 teaspoon vanilla

  • Blackberry preserves

  • Toasted coconut chips


  1. Split vanilla bean down center; scrape out seeds with a spoon. In a large saucepan whisk together vanilla seeds, coconut milk, honey, egg yolks, oil, and a pinch of salt. Cook and stir over medium heat 10 minutes or until mixture thickens enough to coat the back of a wooden spoon, stirring constantly.

  2. Transfer to a large bowl; cool slightly. Cover surface with plastic wrap. Chill at least 2 hours.

  3. Stir vanilla into mixture. Freeze in a 11/2- to 2-qt. ice cream freezer according to manufacturer's directions. Transfer to a freezer container; cover. Freeze 4 to 6 hours or until firm. Let stand 10 minutes before scooping. Top with blackberry preserves and coconut chips.

Nutrition Facts (per serving)

426 Calories
29g Fat
39g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 426
% Daily Value *
Total Fat 29g 37%
Saturated Fat 25g 125%
Cholesterol 61mg 20%
Sodium 101mg 4%
Total Carbohydrate 39g 14%
Total Sugars 32g
Protein 1g
Vitamin C 1.8mg 9%
Calcium 20mg 2%
Iron 2.1mg 12%
Potassium 37mg 1%
Folate, total 10.8mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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