Vegan Coconut Ice Cream

5 from 8 votes

The best vegan coconut ice cream is smooth and ultra-creamy with a gorgeous melt in your mouth texture! Just 4 easy ingredients.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert, Ice-Cream

Cuisine: American

Diet: Vegan

Servings:

Calories: 304kcal

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.