The best vegan coconut ice cream is smooth and ultra-creamy with a gorgeous melt in your mouth texture! Just 4 easy ingredients.
This vegan coconut ice cream recipe was inspired by a coconut shop in Ubud, Bali that sell the most amazing coconut ice cream topped with toasted coconut.
As soon as I got home from holiday I made it my mission to recreate it at home.
No other flavorings, just a beautifully delicious coconut ice cream that would be just perfect for a toasted coconut topping.
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 next level.
Ingredient Notes & Substitutions
- Coconut milk – this recipe uses one 14-ounce can of coconut milk. It should be full fat and unsweetened. Definitely don’t use a light version of coconut milk.
- Coconut cream – this recipe also uses one 14-ounce can of coconut cream. It should be unsweetened.
- Sugar – we used white granulated sugar, but you could switch this for coconut sugar if you prefer, just keep in mind that the color of your ice cream will be much darker.
- Maple syrup – you can use maple syrup or golden syrup in this ice cream.
Toasted Coconut Topping
It’s super easy to make the toasted coconut topping, it’s a mix of shredded coconut and coconut sugar.
You roast the shredded coconut in the oven and then blitz it in the food processor with coconut sugar. It’s absolutely divine!
Heat the ingredients. We heat the ingredients to a simmer as heating the fats in this recipe smooths them out and creates a really good texture.
Blend with an immersion blender. After the ice cream mix reaches a simmer, we blend it for 30 seconds with an immersion blender. This is the final step in smoothing out the fats and creating a beautiful texture. It’s ideal to use an immersion blender as you can just blend it up directly in the pot. If you don’t have one though then you can transfer it to your regular blend, just be very careful as the mix is hot.
Keep your ice cream stored in the freezer and enjoy within 1-2 weeks for the best taste and texture.
More Vegan Ice Cream Recipes
- Vegan Peanut Butter Ice Cream
- Vegan Chocolate Ice Cream
- Vegan Salted Caramel Ice Cream
- Vegan Cookies and Cream Ice Cream
- Vegan Pumpkin Ice Cream
- Vegan Mango Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coconut Ice Cream
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
- The night before you want to have ice cream, place the 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.
- Prepare your toasted coconut topping as per the linked recipe.
- Serve the ice cream with toasted coconut sprinkled on top.
- Keep your ice cream stored in the freezer and enjoy within 1-2 weeks for the best taste and texture.
- 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.