Creamy Coconut Ice Cream Recipe

Coconut Ice Cream is homemade with cream of coconut, heavy cream, and a splash of vanilla.

It’s rich, creamy, and has that tropical coconut taste that coconut lovers dream about.

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With just a few basic ingredients and a little bit of time in the freezer, you’ll have a coconut ice cream that tastes even better than the store-bought kind.

It’s super easy to make, and you don’t even need an ice cream machine.

You can even boost the flavor with a little coconut extract if you’d like.

I’m all about the coconut flavour, if you didn’t know already!

You don’t need to worry about egg yolks, egg mixture, or making a custard base.

It’s all whipped and mixed together, then frozen until it’s perfect.

If you’re looking for a coconut ice cream that’s full of flavor, this is the one to try next time. So grab your large bowl and ice cream scoop—let’s make something cool and delicious!

1. Simple Ingredients – You only need a handful of basic ingredients, and there’s no need to cook anything!
2. Creamy Texture – Whipping the cream makes the ice cream light and fluffy with the creamiest texture for homemade ice cream.
3. Big Coconut Flavor – The cream of coconut gives this ice cream a strong coconut flavor that fans of coconut will love.

• Cream of coconut
• Heavy whipping cream
• Vanilla extract
• Coconut extract (optional)

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE COCONUT ICE CREAM:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF CREAM OF COCONUT DO I USE?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Creamy Coconut Ice Cream

1. Place the cream of coconut in a medium bowl. If it is chunky, whip it with an electric hand mixer (or in the food processor) until it is as smooth as possible.
2. Whip the cream in a large bowl with an electric hand mixer or the body of a stand mixer with the whisk attachment until soft to medium peaks form.
3. Slowly stream in the cream of coconut until combined.
4. Stir in the vanilla and coconut extract if using.
5. Pour the ice cream base into a 9×5 baking dish and smooth out the top.
6. Place in the freezer for at least 6 hours or overnight is best.
7. Serve immediately.

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WHAT KIND OF CREAM OF COCONUT DO I USE?

You’ll want to use a sweetened cream of coconut like Coco Lopez.

It’s different from coconut milk and adds that rich, sweet coconut flavor to your ice cream.

Just make sure you pay attention to the label and get the right one!

CAN THIS BE MADE AHEAD?

Yes! This ice cream is perfect to make ahead.

You can freeze it overnight and serve it the next day or days to come.

Just store it in a freezer-safe container with a lid or wrap it well with plastic wrap.

Perfect for special occasions.

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ANY ADDITIONS?

There are plenty of different flavors that go well with this ice cream.

Check it out!

• Shredded coconut
• Chocolate chips
• Chopped nuts
• Swirl of caramel sauce
• Crushed pineapple
• Coconut flakes on top
• Toasted coconut
• Fresh coconut chunks
• Crushed cookies
• A drizzle of maple syrup

ANY SUBSTITUTIONS?

Ice cream recipes like this one are a classic for a reason.

• Use full-fat can of coconut milk instead of cream of coconut for a less sweet version
• Swap heavy cream with coconut cream for dairy-free ice cream
• Try vanilla bean instead of vanilla extract for a deeper flavor
• Substitute coconut extract with extra vanilla extract
• Add cocoa powder for a chocolate coconut version

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ROOM TEMPERATURE: Ice cream should not be kept at room temperature.

Always store it in the freezer to keep it safe to eat.

REFRIGERATOR: Don’t store this in the fridge—it will melt and become too soft.

Stick with the freezer.

FREEZER: Place your coconut ice cream recipe in an airtight container or cover a loaf pan tightly with plastic wrap or parchment paper.

It can last up to 2 weeks, but it’s best eaten in the first few days for the smoothest texture.

Coconut Ice Cream is a sweet and simple dessert that brings a tropical twist to your freezer.

With just a few ingredients and no fancy tools needed, you’ll have a tasty homemade treat that your entire family will love.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!