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Coconut Milk Vanilla Ice Cream Recipe

Affiliate Disclosure | in Recipes | by | with 42 Comments

This freshly churned delight . . .

Is rich in wholesome fats, lauric acid (a nutrient found in mother’s milk that is anti-viral, anti-bacterial, anti-microbial and anti-fungal), collagen replenishing copper plus manganese, phosphorous, iron, magnesium, selenium and more.

So go ahead, mama, indulge. Let your mind wander back to hot summer days by the pool, or lazy afternoons in the hammock with a soft breeze, sun-dappled light and a good book. Relish each spoonful . . . and by all means feed it to your kids! Phosphorous and magnesium are vital in helping growing bodies absorb and use calcium. And as a bonus your kids just might start introducing you to random strangers with the phrase “This is my mommy. She makes ICE CREAM!” So yeah, there’s that. :)

Coconut Milk Ice Cream Recipe


  • 1 ½ cups coconut milk (1 batch of the homemade version with shredded coconut)
  • 3 pastured egg yolks (save the whites for macaroons)
  • 1-3 tablespoons honey (depending on how sweet you like it)
  • ¼ tsp salt
  • 1 tablespoon vanilla

Method 1 (Extra creamy version)

  1. In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.
  2. Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
  3. Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker (like this one) according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm (1-2 hours).

Method 2 (Soft serve version – ready in a jiff!)

  1. In a large bowl whisk yolks, honey, vanilla and salt together. Add coconut milk and whisk again until well combined.
  2. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions.

Bon appetit, y’all!







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42 Responses to Coconut Milk Vanilla Ice Cream Recipe

  1. Emily Cowles Brown via FB says:

    Yum!!! I just made kefir ice cream this morning! :)

  2. Elizabeth Neblett Schneiderman via FB says:

    sounds delightful!

  3. Viny says:

    Would there be a way to make this without eggs? I’m thinking no, but figured I’d ask

    • Heather says:

      I haven’t tried it but I’m thinking it wouldn’t have the same consistency. However you could easily whip up a sorbet! Here’s a recipe from Nourished Kitchen that I love:

    • Kirsten says:

      I often make it without eggs! It’s much lighter, and not as creamy, but still delicious! It’s like soft serve unless you freeze it before you eat it. I like to add fruit too. :) Can’t wait to try this new version, Heather! Thanks! I love I when icecream and cookies are a legitimate lunch or snack. 😉

    • Melissa says:

      I actually just made some without yolk (14 oz [homemade] coconut milk, 1/3 cup honey, 1tbs vanilla extract), it was ‘alright’ fresh out of the ice cream maker, but got ‘icey’ after being in the freezer… Still tasted fine though, just not creamy like reg. ice cream. I used it in my smoothie and that worked great! The recipe I was using actually said to use canned coconut milk, because it is creamier and works better (and the recipe calls for 2 14 oz cans, 1/3- 1/2 cup honey, & 2 tbs vanilla). I however had just made my own milk with shredded coconut and figured I would give it a try. Live and Learn :) I can’t wait to try this one though!!

    • Liz says:

      I’ve been making this without the eggs for a while. I just use the coconut milk, salt, honey and vanilla. It’s super yummy! So, give it a try if you don’t have eggs in the house or have an allergy.

  4. Mommypotamus via FB says:

    Emily Cowles Brown – I have heard kefir ice cream is delicous! Haven’t been making kefir lately just because life is crazy with this move, but once we get settled I have to try it!

  5. Mommypotamus via FB says:

    Elizabeth Neblett Schneiderman – It is! And easy, too. I say that about all my recipes, of course, but that’s because it’s true. At this point in my life quick and easy is all I have time for!

  6. Katie @ Mexican Wildflower says:

    Yum! I make mine similar to that! :)

  7. Kristina @From City Corporate to Suburb Mama says:

    Hopefully getting an ice cream maker for my birthday in 2 weeks. This will definitely be on of the first recipes I try!!! Thanks!

  8. Michele says:

    On a scale of 1-10, how coconuty is the flavor?

    • Heather says:

      That’s really hard for me to say, because I don’t taste it at all. That’s not to say it doesn’t have a coconuty flavor . . . I think I’m just used to it!

  9. Sahn Lee via FB says:

    U just gave me a reason to get an ice cream maker. :). Thanks

  10. Mary Kate says:

    Is there a way of making this without an ice cream maker?

    • Heather says:

      I’ve heard you can put it in the freezer and stir every hour (to mash the crystals so it stays creamy) but I’ve never tried it. If it doesn’t work out, though, they’d make delicious popsicles!

  11. Traci says:

    Heather – I LOVE your blog. I just came across it via Nourished Kitchen. I really like the recipes – including anything with coconut. My kids will really enjoy this ice cream.

  12. Lauren says:

    I’m not sure if you know how much I want to eat this right. now. Would it help your understanding if I told you I’m pregnant and sping has sprung, with all the many gelato places in our pedestrian area doing a booming business in dairy and/or soy products which I can’t or won’t eat? Here’s the catch: no ice cream machine. They cost a fortune here and I don’t have the space anyway. Does anyone have an alternative method that makes do with a blender or some other common kitchen appliance? Pleeeeease?

    • Heather says:

      Lol, Lauren! I’m a nursing mom so I can totally relate! Though I’ve not tried it I’ve heard you can put it in the freezer and stir every hour (to mash the crystals so it stays creamy).

  13. Tracy says:

    This recipe look yummy- I was wondering about the pasteurized egg yolks…how do you do that? Where do you get them? Thanks!

    • Heather says:

      Well, I guess by the time they’ve been whisked on the stove they are technically pasteurized but I was actually thinking of eggs that come from healthy chickens raised on pasture :)

  14. Stocking The Dream Kitchen « The Mommypotamus says:

    […] dairy!), so I prefer to make my own at home. Since cream can be expensive I make homemade coconut milk ice cream, which my kids absolutely adore! This cuisanart model is on my wish list because it’s made of […]

  15. The Ultimate GAPS Guide To Picnics & BBQ’s « The Mommypotamus says:

    […] cream, of course! So what’s you’re style: coconut milk vanilla ice cream or Cheeseslave’s chocolate […]

  16. Anna Griffin Kirkland via FB says:

    We make ice cream quite often, and also use egg yolks in smoothies almost daily, so I was ending up with lots and lots of egg whites. Since they don’t stay fresh very long in the fridge (I read 2 days) I started freezing them in an ice cube tray so they didn’t go to waste, but I was still left with the problem of what to do with all of them, other than making a huge amount of macaroons :-)
    Then in my quest for different grain free recipes, I stumbled upon Amy Layne’s website, and discovered some amazing recipes that are either already GAPS friendly, or can be easily made to be GAPS legal. Grain free, sugar free, and many dairy free as well, if you need to avoid that. Much to my delight, I found some chocolate fudge cookies that used 1/2 c of egg whites! Yay! Many of her recipes are no-bake, but if they are a baked recipe, then they generally use whole eggs and then additional egg whites, perfect for using up all the whites I have in the freezer :-)
    I made these chocolate chip blondies the other day and we enjoyed them for breakfast! served with a big bowl of homemade raw milk ice cream. Oh yeah, my kids and husband like me 😀 (and I love serving up such a nutritious meal!) To make the blondies GAPS legal, I think all you’d need to do is switch out navy beans for the chick peas. I imagine it won’t make a difference much, since I’ve had great results with a grain free navy bean vanilla cake. Anyways, I’d encourage you to check out her awesome recipes!

  17. Mommypotamus via FB says:

    Ahhh, THANK YOU Anna! I just made a batch of macaroons with my leftover whites and was feeling quite proud of myself for not wasting them. It’s sad, but too often I put them in the fridge and forget about them. So excited to use your freezer tray tip and try this recipe. Yayayayayay!!!!!

  18. Sarah Lenard Lancaster via FB says:

    I don’t know if there is a GAPS legal version, but I made angelfood cake with my last set of egg whites. I rolled it jelly-roll style and stuffed it with chopped fresh strawberries. It was heavenly!

  19. Glenda says:

    I have to be cautious how much coconut oil I consume, because I get die-off reactions. Is that a concern with coconut milk, do you know? I have a bunch of Tropical Traditions’ shredded coconut in my freezer and thought about using some to make coconut milk to use in making this ice cream, but I don’t want to trigger a die-off reaction. Just wondered if that’s an issue only with coconut oil, or with coconut milk (and coconut flour) too . . .

    • Heather says:

      Hi Glenda! Coconut milk is rich in the potent antiviral lauric acid (same as coconut oil), so it is possible I suppose. I wouldn’t think coconut flour would be an issue though since it’s mostly fiber.

  20. a simple {real food} recipe :: homemade chocolate ice cream {dairy free option} | simple says:

    […] to good trustworthy dairy, or are allergic to dairy – have no fear! Check out this incredible coconut milk ice cream recipe by Mommypotomus! I honestly have never tried it since we are swimming in fresh, raw milk here in […]

  21. Emily Brown says:

    I’m at a friend’s house making many things for a supper party……just made this……OH, MY!!!! So DELISH!!!! We think we’ll just skip the rest of the meal and eat all this!!!! Thanks! :)

    • Heather says:

      Awww, love this comment Em! Can I call you Em? I feel like I should be able to, though I can’t exactly put my finger on why. :) Enjoy!

  22. Emily Brown says:

    oh, yes, totally call me “Em”!

  23. Maleahbliss says:

    Just finished a bowl of this and it was AWESOME!!1 Thanks for the recipe! ( I topped it off with hot fudge made with cocoa powder, coconut oil, coconut cream and a bit of coconut milk. It made for a LOVELY hot fudge sunday.) :)

  24. Maleahbliss says:

    OH!! And there was raw honey in the hot fudge too. oops. Lol.

  25. avalync says:

    I just pinned this! so excited to try it! :)

  26. Julie says:

    Hi Heather, i know i’m a little late to this post, but i was thinking of making this with roasted bananas. would i just add them in at the end, or will that affect the consistency? Thanks!

  27. Magdalena says:

    We just made them! They are heavenly delicious

  28. GIVEAWAY: Cuisinart 2-Quart Ice Cream Maker ($79 Value) | The MommypotamusThe Mommypotamus | says:

    […] Coconut Milk Ice Cream […]

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    […] soothing magnesium, coconut milk is one of my favorite kitchen ingredients. I especially love it in soft-serve ice cream, coconut creme brulee, raspberry custard tartlets, fudge pudding pops, though it makes a fantastic […]

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