• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Vegan Coconut Ice Cream

    Vegan Coconut Ice Cream

    Published: May 17, 2016 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Coconut Ice Cream

    Vegan coconut ice cream sprinkled with toasted coconut in a glass bowl.

    Recently we had an all-too-brief holiday in Bali. After spending a few days at the beach, we headed away from the crowds and into the relative quiet amongst the rice paddies in Ubud.

    Wow, what a beautiful place! And let me tell you, it’s a good place for vegan food!

    There was this gorgeous little coconut shop, selling everything to do with coconuts, from whole coconuts to coconut ice cream.

    And Oh. My. Word was their vegan coconut ice cream good! Like….the best ever.

    They serve their coconut ice cream as a single scoop in a little ice cream cup with those little wooden ice cream sticks, and sprinkled on top is the most glorious toasted coconut topping.

    We ended up leaving Bali ahead of schedule so I didn’t get to eat NEARLY as much of this coconut ice cream as I was planning to, but this ice cream and topping was lingering on in my mind as a food highlight of that trip. And I wanted to try and recreate it.

    Toasted coconut topping for vegan coconut ice cream.

    So, since lately I’ve been making quite a few ice creams, like a vegan vanilla ice cream and a vegan mint chocolate chip, I thought I would go ahead and make a purely coconut version.

    No other flavorings, just a beautifully delicious coconut blank slate that would be just perfect for a toasted coconut topping!

    I think I recreated it pretty well. Probably not exactly, as I’m sure they have some secrets up their sleeve in that Ubud cafe, but my version is pretty damn delicious too.

    This coconut ice cream is really basic, just 4-ingredients, and that is topped with the super simple 2-ingredient toasted coconut topping.

    Vegan coconut ice cream in a blue ceramic dish with an ice cream scoop. Vegan coconut ice cream in a blue ceramic dish with an ice cream scoop.

    You can just take a scoop of this and pretend you’re up in the mountains in Ubud!

    It was so hot when we took these photos that the ice cream was melting faster than we could get the photos taken!

    Literally, the minute the ice cream left the freezer it was starting to melt.

    So really it was a great time to be eating ice cream. Maybe not the best time to be photographing it – but eating it yes!

    Vegan coconut ice cream sprinkled with toasted coconut in glass bowls.

    If you love coconuts and tropical islands, then you will love this gorgeous vegan coconut ice cream. The coconut ice cream alone is smooth, ultra-creamy and ridiculously good, but add the toasted coconut topping and it’s swoon city. Hee hee, can’t believe I said ‘swoon city’.

    There’s one I’ve promised my sister I won’t use though, and that’s ‘more-ish’. Hahaha! That’s her pet-hate.  

    Vegan coconut ice cream topped with toasted coconut in glass dishes.

    More vegan ice cream

    We’ve done loads of flavors! If you love peanut butter then you’re going to love our vegan peanut butter ice cream. Our decadent vegan chocolate ice cream is just like the name suggests, crazy rich and decadent! You will love it!

    Our vegan salted caramel ice cream has all the caramel flavor you could dream of and there’s even an optional salted caramel sauce! Our vegan cookies and cream ice cream and our peanut butter banana ice cream don’t even need to be churned. 

    And don’t forget our vegan pumpkin ice cream and vegan mango ice cream. Basically if it’s vegan ice cream you want, we’ve got you covered. 

    Vegan coconut ice cream topped with toasted coconut in glass bowls.

    So let us know what you think of this vegan coconut ice cream in the comments and please rate the recipe too! Thanks so much.

    Sign up to our email list for a fabulous (and free) recipe ebook containing 10 delicious vegan dinner recipes and we’ll keep you updated with all our latest recipes posted to the blog. 

    Vegan coconut ice cream topped with toasted coconut in glass bowls.

    Vegan coconut ice cream in glass bowls.

    Vegan Coconut Ice Cream

    Smooth and ultra-creamy vegan coconut ice cream sprinkled with toasted coconut. This vegan ice cream has the perfect texture and only 4-ingredients.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert, Ice-Cream
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 260kcal
    Author: Alison Andrews

    Ingredients

    For the Vegan Coconut Ice Cream:

    • 14 ounces Canned Coconut Milk (400ml)
    • 14 ounces Canned Coconut Cream (400ml)
    • ½ cup White Granulated Sugar (100g)
    • ¼ cup Maple Syrup (60ml) or Golden Syrup

    For the Toasted Coconut Topping:

    • 1 Recipe Toasted Coconut
    Prevent your screen from going dark

    Instructions

    • The night before you want to have ice cream, place the freezer bowl of your ice cream maker into the freezer.
    • Then in a pot, heat up the coconut milk, coconut cream, sugar and syrup to a simmer, stirring constantly.
    • As soon as it reaches a simmer, remove from the heat and blend with a handheld (immersion) blender for 30 seconds.
    • If you don't have a handheld blender, then transfer the mixture to a blender jug and blend it in there, just make sure the lid is firmly closed.
    • Pour the mixture into a container with a lid and keep in the refrigerator overnight.
    • The next day, remove the freezer bowl from the freezer, and get your ice cream machine ready.
    • Pour the mixture into the ice cream machine and churn according to your ice cream makers manufacturer instructions. It should be around 25-40 minutes to reach soft serve consistency.
    • As soon as it reaches soft serve consistency, transfer the ice cream to a freezer safe container, smooth it out, cover with foil and place into the freezer to set firmly. This can take 4-6 hours or even longer depending on your freezer.
    • Prepare your toasted coconut topping as per the linked recipe.
    • Serve the ice cream with toasted coconut sprinkled on top.

    Notes

    1. Nutritional information is for the vegan coconut ice cream only, nutritional information for the toasted coconut topping can be found on that separate linked recipe.

    Nutrition

    Serving: 1Serve (½ cup) | Calories: 260kcal | Carbohydrates: 21.5g | Protein: 1.2g | Fat: 19.3g | Saturated Fat: 15.8g | Sodium: 25mg | Sugar: 19.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Carrot Cake Smoothie
    Vegan Vanilla Cupcakes »
    1.9K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Bonnie says

      August 09, 2021 at 6:10 pm

      This recipe rocks!!! It’s 4 ingredients, super easy and super cheap! A pint of vegan ice cream is $4.99 and, there are ingredients I don’t like. Yeah, I have to hit it with the stick blender before loading it up. No big deal. The best part is scraping out the frozen stuck to the sides ice cream. I’m serving it to guests with homemade raspberry sauce! Another perfect recipe! I’ll bet I could turn this into an amazing pina colada!5 stars

      Reply
      • Alison Andrews says

        August 10, 2021 at 10:07 am

        Thanks so much Bonnie, so happy you like the recipe!

        Reply
    2. Donna says

      April 28, 2021 at 3:14 pm

      What do you do if you don’t have a ice cream machine?

      Reply
      • Alison Andrews says

        April 29, 2021 at 10:05 am

        You can beat the ice cream mixture in your stand mixer, then place it into the freezer, but before it’s frozen, bring it out a couple more times and beat it again. This gets the texture the closest to what you’ll get with an ice cream machine. Or you can just freeze it after making the mix. The texture won’t be as ‘light and fluffy’ but it will still be delicious.

        Reply
    3. Jen says

      July 01, 2020 at 3:43 pm

      Great flavor! Is there a way to prevent the coconut cream from separating after placing the mixture into the fridge? I had to use the hand blender again to break up the hardened coconut cream before placing it in the ice cream machine.5 stars

      Reply
      • Alison Andrews says

        July 02, 2020 at 7:29 am

        Oh wow, that’s some determined coconut cream! Haha I haven’t had that happen, but you could leave it less time in the fridge or just continue to give it another blend before churning. 🙂

        Reply
      • Sante says

        March 13, 2022 at 9:02 am

        Hi Alison, do you use the water from the tin coconut milk?

        Reply
        • Alison Andrews says

          March 14, 2022 at 11:01 am

          Hi there, yes you use the whole can, no need to separate the cream from the water.

          Reply
    4. Tracy Jean Thompson says

      May 09, 2020 at 6:37 pm

      Hi I’d love to make this coconut ice cream for my daughter, but I don’t have an ice cream maker, is there another way of making it please.

      Reply
      • Alison Andrews says

        May 11, 2020 at 1:52 pm

        Yes it’s possible to make without an ice cream maker. If you have an electric mixer, then whip the mixture to incorporate air, then freeze and before it freezes properly bring it out again and whip again. Do this a couple more times and you should have a very similar texture to what you get in an ice cream maker.

        Reply
    5. Serene says

      November 20, 2019 at 1:03 am

      I just got back from Ubud and was searching for recipes to help me recreate Tukie’s vegan coconut ice cream! I found your site and am excited to try the recipe. I think it’s the same shop you went to since it’s well known in Ubud. One note is that Tukie’s uses a ground-up form of coconut brittle in addition to the toasted coconut as a topping, so I am trying to find a recipe for that too.

      Reply
      • Alison Andrews says

        November 20, 2019 at 11:54 am

        Cool! Then you know how good their ice cream is! Hope this recipe hits the spot, very interesting about the ground up coconut brittle! 🙂

        Reply
    6. Roya says

      November 08, 2016 at 5:47 pm

      I just saw this and thought to myself, ” Oh my god, it reminds me of the most amazing ice cream I had at this coconut shop in Ubud. I would get a plane ticket just to go there and have some….and then I read that you had been there!!!5 stars

      Reply
      • Alison Andrews says

        November 08, 2016 at 7:24 pm

        Hahaha, how cool! What a great place isn’t it! Would love to go back there someday. 🙂

        Reply
    7. Karen says

      May 23, 2016 at 9:55 am

      Food for the soul – I love the simplicity and richness of your recipes5 stars

      Reply
    8. Liz @ The Clean Eating Couple says

      May 17, 2016 at 7:45 pm

      This looks incredible!! I love coconut anything 🙂

      Reply
      • Alison Andrews says

        May 17, 2016 at 8:08 pm

        Thanks Liz! And I’m totally with you on that! 🙂

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Father's Day Recipes

    • Vegan Biscoff Cupcakes
    • Vegan Biscoff Brownies
    • Vegan Peanut Butter Blossoms
    • Vegan Biscoff Cake
    • Vegan Carrot Muffins
    • Vegan Buttermilk Pancakes

    See ALL Father's Day Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!