Vegan Coconut Ice Cream

[ 0 ] June 12, 2012 |

Coconut Ice Cream

Simple vegan ice cream made with coconut milk, almond milk, and agave.  Not only dairy free, this ice cream is flavorful and nutritious.

Homemade ice cream is always a treat. In a blender, combine all the ingredients and blend until smooth. I use the Vitamix 1782 TurboBlend, 2 Speed. Pour the mixture into an ice cream maker Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White and  freeze.

Use the full fat coconut milk in the ice cream recipe.

Coconut Ice Cream

Toasted coconut adds flavor and makes an attractive topping for ice cream.

In a frying pan over medium high heat, stir 1 cup sweetened shredded dried coconut until golden 1 -2 minutes. Let cool and store in an airtight container.


  • 1 can (14-ounces) unsweetened coconut milk
  • ½ cup almond milk
  • ⅓ cup agave nectar or maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup toasted shredded coconut
  1. Combine coconut milk, almond milk, agave or maple syrup, and vanilla extract in a blender. Blend until smooth.
  2. Place the blender in the refrigerator for at least 4 hours or until well chilled.
  3. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  4. Transfer to airtight containers and store in the freezer until ready to serve.
  5. Garnish with toasted shredded coconut.
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Desserts, Vegan

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