Vanilla Bean Coconut Ice Cream

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Cone topped with scoops of homemade vegan vanilla coconut ice cream

Have I ever told you I used to subsist on ice cream as a child? Because I totally did.

Imagine 7-year-old me sneaking in a twist cone every chance I got (and believe me, I got a lot of chances).

The funny thing is I was lactose intolerant for the better part of my early childhood, which means somewhere along the line I decided I was going to eat dairy anyway and I don’t think my parents had the heart to tell me no. So ice cream it was, until several years ago when my body shut the whole operation down. Sad day.

Good news, though – I don’t even miss it anymore! Especially not with dairy-free alternatives like vegan parmesan cheese, coconut whipped cream, and ice creams like this one that are classic, creamy, and undetectably vegan!

Making vegan coconut ice cream in an ice cream maker

I’ve been wanting to make a vanilla coconut ice cream for a long time now, seeing as I’ve only done flavors up to this point (see all of them here).

This version is so simple and quite possibly my favorite yet! It requires just 5 basic ingredients and simple methods. There’s even an option for those of you who don’t own an ice cream maker in the notes.

I went cashew-less here to highlight the coconut flavor and stuck to the basics:

Coconut milk
Vanilla bean
Vanilla extract
Organic cane sugar
Sea salt

Batch of our homemade vegan coconut ice cream in a pan

This ice cream just screams vanilla, infused with both vanilla bean and vanilla extract. Not only does this combination add more flavor, the extract (which typically contains alcohol) helps prevent ice crystals.

The result is the perfect creamy, dreamy coconut ice cream.

Using an ice cream scooper to grab a scoop of homemade vegan coconut ice cream

You’re going to LOVE this vegan ice cream. It’s:

Super creamy
Coconutty
Vanilla-infused
Perfectly sweet
Simple
Classic
& Delicious

This is the perfect ice cream to make when you want a basic non-dairy ice cream. It pairs well with cake, pie, would make a killer ice cream sandwich, and makes the ultimate base for vegan milkshakes.

If you try this recipe, let us know how it goes! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Ice cream scooper filled with our simple homemade vegan coconut ice cream recipe
Holding up a cone topped with our vegan Vanilla Coconut Ice Cream recipe

*Recipe updated June 22, 2017

Vanilla Bean Coconut Ice Cream

Perfect Vanilla Bean Coconut Ice Cream! Just 5 ingredients, simple methods, and insanely creamy results!
Author Minimalist Baker
Print
Triple scooped Vanilla Bean Coconut Ice Cream on a stack of sugar cones
4.31 from 109 votes
Prep Time 7 hours 5 minutes
Total Time 7 hours 5 minutes
Servings 8 (1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 10 Days
Does it keep? 4-6 Hours

Ingredients

  • 2 14-ounce cans coconut cream* or full-fat coconut milk
  • 1/2 cup organic cane sugar (sub up to half with agave nectar or maple syrup)
  • 1 pinch sea salt
  • 1 vanilla bean pod (split and scraped // or 1/4 – 1/2 tsp vanilla powder per 1 pod)
  • 2 tsp pure vanilla extract

Instructions

  • The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker).
  • The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavor.
  • Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve (see photo). See notes if you don't have a churner.
  • Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
  • Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften – a hot ice cream scoop also eases scooping.
  • Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cakes, cookies and more!

Video

Notes

*Our favorite coconut cream is Savoy, and our favorite full fat coconut milk is Aroy-D. See our other top picks for coconut cream and milk here. Coconut cream tends to yield creamier results due to the higher fat content. We DO NOT recommend using Trader Joe’s coconut milk or cream – the formulation has changed in recent years and is now more prone to separation and oiliness.
*Because some readers had trouble with the coconut oil separating when chilled, I’ve updated the recipe to exclude it. I also recently retested to include the option to use coconut cream instead of coconut milk, and agave for up to half the cane sugar. These changes are reflected in the current recipe.
*If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm – 6-8 hours. Then continue freezing until completely firm before serving. It won’t yield as creamy results, but it should still work.
*Nutrition information is a rough estimate calculated with Savoy coconut cream.

Nutrition (1 of 8 servings)

Serving: 1 half-cup serving Calories: 277 Carbohydrates: 17.7 g Protein: 2.2 g Fat: 22.1 g Saturated Fat: 20.9 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 34.8 mg Potassium: 4.8 mg Fiber: 0.04 g Sugar: 14.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 1.2 mg Iron: 0.4 mg

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  1. Kati says

    Question, I’ve made this recipe tons of time with success and my family LOVES it!! However this time while blending it became chunky and separated like curdled milk. Any ideas what could cause that? Like I said this has always come out beautifully for me every other time. And I don’t want to scrap it since this batch used the last of my vanilla :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it sounds like it was the coconut milk. Is it possible you used a different brand this time?

  2. Kyle says

    Amazing! So good!
    I don’t have an ice cream maker, and I’m not taking 5 hours of on/off churning hahahaha.
    I did it the lazy way and it turned out perfect. Mixed everything up as directed in my high speed blender, then froze in ice cube trays. Once frozen, I put the cubes in my blender and blended till smooth. Spatula’d it back to the middle, one more blend, absolutely amazingly creamy and delicious!

    • Janelle Pollock says

      I made this for the 4th of July because our family tradition was to make vanilla ice cream in our hand-churned ice cream maker. This ice cream is good and the recipe was very easy, but I can only taste the coconut, even though I added more vanilla and vanilla powder than called for. I understand the use of coconut for the fat content, but isn’t there another way?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Janelle, you could do a blend of cashews and coconut milk for a more mild coconut flavor. Such as in this recipe.

  3. KIMBERLY ANNE AKSAMIT says

    This is by far the best vegan ice cream recipe I have made. Usually I find that there are (a) way too many ingredients in vegan ice cream recipes and (b) they are overly sweet. This was perfect. I used 0.25 sugar and 0.25 maple syrup (well, brown rice syrup). I also used my homemade vanilla extract, and the seeds from the pods that had been soaking in it. Both the maple-y and vanilla-ey flavors came out!

    My only words of advice/my opinion: soft-serve is best with coconut cream based recipes. Once it “firmed up” it really did take 5-10 minutes to get loose enough to handle and want to eat. I was happy that I had planned ahead and put the soft serve in individual mason jars ahead of time for my dinner guests so I didn’t break my scoop trying to get it out. Next time, I think I’ll make the base ahead of time, and just start the ice cream maker when we start dinner, so that we can eat soft serve right away. :-)

  4. Ilaria says

    Hi there,
    The coconut milk in my can is half liquid and half cream:What shall i do? Shall i just use the solid part?
    Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Just use the solid part for the creamiest texture. Add some of the liquid if you’re OK with it being less rich.

  5. Amy says

    it turned out great! I have used 1 can each of whole food 365 coconut milk and cream, 1 tsp vanilla paste and 1 tsp vanilla extract, less than 1/2 cup caster sugar (they are very fine) but I forget about the salt but still taste good. I probably will try to freeze the mix a bit to cut down the churning time. thank you for the recipe and like the simpleness of it.

  6. D says

    Made this without an ice cream maker and it was ready by the fifth hour! It basically took 4 ingredients to make because I omitted the vanilla bean pod (didn’t have it). I used Savoy coconut cream and 2.5 teaspoons of vanilla, which was the last of my vanilla. I did what was recommended (for no ice cream maker) and stirred every hour for 5 hours.

  7. Hayley says

    I have attempted this recipe 3 different times now and have yet to get it to work. Is there a specific brand of coconut milk required? Every time it just freezes to the sides of my icecream maker, rock hard like ice, as if there was no fat in it at all. I will try one more time with a different brand and then I’m throwing in the towel.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it hasn’t worked well for you, Hayley! Our favorite coconut cream is Savoy, and our favorite full fat coconut milk is Aroy-D. See our other top picks for coconut cream and milk here. Coconut cream tends to yield creamier results due to the higher fat content. Also, is it possible it is the ice cream maker? Have you made ice cream in it successfully before?

  8. Nicolle Silano says

    Hi, i’m actually from Brazil and i’m struggling on understanding what sub up means, a guess its a slang? maybe?

    This parto over here: 1/2 cup organic cane sugar (sub up to half with agave nectar or maple syrup)

    does it mean I should and half to the original amount ou decrease half? So if I use maple syrup for example the measurement would be 1 cup maple syrup or ¼ cup?

    Thanks in advance :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicolle, it means that you can either use 1/2 cup cane sugar OR use 1/4 cup cane sugar + 1/4 cup maple syrup or agave. Hope that helps!

  9. Megan McArthur says

    I just finished churning the ice cream, but it was a lot more soupy than the ice cream in your video, and ice crystally. For the coconut milk, do you use the entire can or just the white part? (I saw for the No-Churn Chocolate Ice Cream recipe on here, you just used the white part.) I used the whole can. Maybe I just need a better ice cream maker?
    Regardless of texture, it tastes good at least :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, we wonder whether it was the brand of coconut milk? Using just the cream portion should help if you decide to give it another try! Or see our coconut milk/cream brand recommendations in the notes.

  10. Carla says

    I made the coconut ice cream. We thought it was very good. We borrowed an ice cream maker and it was not the best. Our ice cream was not as firm as it should have been even after putting it into the freezer for a couple of hours. We will probably look into purchasing an ice cream maker because it is cheaper to make our own non-dairy ice cream. I will have to research which machine to purchase.

  11. Tara says

    Thank you SO much for this recipe and sharing your beautiful and creative ability with healthy food! I have a question – I would like to use a mango puree as an addition in this recipe, and I was wondering about your thoughts on when to add the puree. I have the same ice cream maker as yours which is awesome! I appreciate any advice you can give. Cheers and thank you!

  12. Lisa Vaughn says

    #QuarantineSweets
    Trying this again. Attempted to post earlier, but looks like it is not there. I improvised with the ingredients I had. I used two cans of Thai kitchen coconut milk. When I opened it the fat was separated from the liquid. I followed another poster’s advice and warmed the coconut milk on the stove, with organic coconut sugar (from Whole Foods), Mexican vanilla extract, and salt. I have an ice cream maker, luckily had the bucket in the freezer, I too have little ones that were anxious to make ice cream. After about 20 minutes, we were done! Came out like soft serve. Kids threw some chocolate chips on top and loved it! Plotting with my husband how we can make other versions. Thanks for sharing this recipe, helped us break in our ice cream maker for the first time!

  13. Lisa says

    #QuarantineSweets
    Making this now. I have an ice cream maker (already in the freezer), improvising with my ingredients: 2 cans Thai Kitchen unsweetened coconut milk. I opened it, and it did separate (fat and water). I followed another poster’s recommendation and am warming the two cans over the stove (added salt, coconut sugar, and Mexican vanilla) right now. Will follow-up with results. Again, like someone else posted, kids were excited to make ice cream so I am using what I have. *prayers up*

  14. Margaret says

    Delicious! I used Imperial Dragon full fat coconut milk. Sooo good! I’m baking up black bean brownies from this site to go with the ice cream. Thank you for the recipes!

    • Kia says

      I don’t have an ice cream maker but really want to give this a try. My oldest is allergic to dairy. Any other method I can use?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Kia, If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and stir /whisk to incorporate air. Repeat until mostly firm – 6-8 hours. Then continue freezing until completely firm before serving. It won’t yield as creamy results, but it should still work.

  15. Jesse says

    Has anyone tried this recipe with a sugar substitute such as Swerve or Lakanto? First I’d assume granulated is the way to go. I know those substitutes say they are 1:1, but was curious to hear others’ experience.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jesse, we haven’t tried it, but we do think a granulated sugar substitute would be best. Let us know if you do some experimenting!

  16. India Tucker says

    Kids been begging me to make ice cream for days I decided to go with this recipe. I used coconut cream , sugar the salt and vanilla extract I think I might’ve added a little agave too. I blended it for about two minutes. I don’t have an ice cream maker and after reading these reviews I prob won’t buy one. I’m doing the freeze and stir every hour on my fourth hour and it’s coming out great very tasty and pretty no separation at all

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jasper, hmm, we wonder if it was the type of coconut milk? What brand did you use? Not sure why the blender would get hot though- what type was it?

  17. Zach says

    Making this as we speak, lets hope its yummy. I am a fellow dairy lover whose body shut that down. Wish me luck!

    (adding oreos at the end)

  18. derek says

    um, just made this and it’s the most delicious coconut ice cream i’ve ever had! i tried a different recipe last night, and it was kind of a failure. we used full fat coconut milk both last night and tonight. i think the quality of the coconut milk plays a big part with the recipe succeeding or not. last night we had a can that (though not expired) had been in the pantry for a while. it had separated, and i found it difficult to smooth out all the little chunks. today’s cans were creamy from the start. as for the recipe: i used only one teaspoon of vanilla and no vanilla bean or vanilla powder. the flavor was perfect (again, the coconut milk we used was tasty all by itself). aside from that, we followed the recipe verbatim. oh, we did not freeze it at all; we ate it as soon as the machine was finished mixing — and the texture was perfect.

  19. Rachel says

    Needs to be heated in a pan on the stove first, to melt the coconut fat. Otherwise, you get separated fat bits. Trail and error.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! We didn’t find that necessary. But if it helped with the texture that’s great! But yes, the coconut oil should be melted.

    • Laura says

      I just ate my first serving of homemade ice cream using a different recipe. I used refrigerated Trader Joe’s coconut cream (which I notice this recipe says is not recommended) and I didn’t heat it at all and I got all the little fat bits. Also, the cream was so hard that I had to microwave it for a couple of minutes just to scoop it! I will try this recipe next time and hope for a better outcome. :)

  20. Daryl says

    I’ve now confirmed that the only dairy-free ice cream that I really love is made of a combination cashews and coconut milk. Flavor-wise, this ice cream is great, but the texture was more ice than cream. I also generally use honey as my sugar since it doesn’t freeze, so decided I would sub in half maple syrup as the recipe suggested because I liked the idea of maple flavor with vanilla. That being said, I’m not sure if the lack of cashews or the lack of honey was the main culprit in the texture issue, but I’ll probably never make ice cream again without either so hoping I never find out. But again, the flavor was quite nice.

  21. Sara says

    Very tasty! Though I bumped it up a notch and added toasted coconut and chopped up milk Chocolate before serving and that was truly amazing:) 2nd time I didn’t have vanilla beans so just used a lil extra vanilla, and about 5min before it was done, I added the chocolate and toasted coconut Directly to the icecream maker. Tho upon eating it, I decided it could use more and added a lil extra on top :) made it prettier too!

    At first I was bummed when I tried to go for the leftovers the next day as it was frozen bloody solid. Left it on the counter for 30-45min, and it was the perfect texture again :)
    Thanks so much for the recipe!!

    • Sara says

      Oh and I used the heaviest/Most dense feeling cans of Chaokoh brand coconut milk. Some of them have a more milk /liquidy feel when you shake them, and with the extra creamy ones you can hardly feel like there’s liquid at all in there (cause there’s pretty much just cream :) I also stuck the mixed up coconut goodness in the fridge to chill for a bit before adding to the ice cream maker. (I have a cuisinart ice cream maker w the ice cream bowl that literally lives in my freezer unless I’m using it… just in case I get that random craving:) and no substitutes for good ol fashioned sugar used here :)

  22. Joseph says

    To mimic an ice cream maker, I want to fill a bowl with ice and put the bowl with the ice cream mixture on top while mixing. will this work or is it better to take it out of the freezer every hour and mix?

    • Winnie says

      As long as you managed to get to the soft serve consistency it should be fine. That said, I’ve tried hand churning in an ice bowl but it just wasn’t chilled enough to produce that consistency required for ‘freeze and forget’. You could perhaps keep changing/adding ice every 5 minutes but that’s a lot of ice to keep in a home freezer, also, this setup will be loosing a lot of “chilled energy” through the holding ice cream bowl by hand and through the ice bath.

  23. Sam says

    This was amazing!!! I made this and even subbed ALL cane sugar with pure maple. I have a nostalgia 1 pint ice cream maker so I had to cut the recipe in half. I used 1 can of Aroy-D, 1/4 cup of maple, half a vanilla bean, 1 tsp of vanilla extract and boom! I see a lot of peoples problems with the consistency. It HAS to be your ice cream maker. I tried this recipe several failed times in my other nostalgia ice cream maker that requires ice and salt and maybe I was not refilling the ice fast enough but it would not thicken no matter what. I’m telling you. Get a double insulated ice cream maker like the Cuisinart. If you’re strapped for cash the nostalgia 1 pint works so good and cost me $20 at Meijer. Just get a double insulated ice cream maker and also be sure to scrape the cream from your coconut milk. I went to a local asian market and got the aroy-d for $1.99 so all in all this recipe is amazing! It has helped get me off my addiction to SoDelicious ice cream which cost me $5 a pint and has double the processed sugar. I hope someone sees this and it helps. So good and creamy.

  24. Casey Cannon says

    I tried several other recipes, instructions, and coconut milks (Trader Joe’s coconut cream is def trash for ice cream, can confirm). I was about to sell my $250+ ice cream maker in a fit of rage until I discovered this recipe. I made this with the Aroy-D coconut milk, and it turned out PERFECT. The consistency is smooth and creamy and melt-in-your-mouth delicious. The second time I made it with black sesame paste and vanilla for the best black sesame vegan ice cream I’ve ever had. My next experiment will be matcha :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well for you! Thanks for sharing! Let us know how it goes goes with the matcha!

  25. Christina says

    I made this recipe with my cuisinart machine. I did substitute the sugar for grated palm sugar and used essence in stead of extract and vanilla paste instead of the vanilla bean pods. I used 1 can of pure coconut cream and the other can with was a coconut cream with guar gum. It churned up beautifully but by morning (after been the in the freezer over night) was hard as a rock. Even after leaving it out for 15 min at room temp and using a scoop in hot water, it did not scroll well. Of course I’ve got many variables to work out what caused this, just wondering if you successfully used maple as a less refined sugar option? And if anyone had a similar experience when deviating from the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think there’s some chemistry with granulated sugar that keeps it creamy and fluffy somehow. For the maple, we think it might work, but likely won’t be as creamy. Could be the same thing that happened with the palm sugar, perhaps? Hope that helps!

  26. Sandra says

    HI. I too have a cuisinart ice cream maker. While I don’t like the soft serve it produces, I simply freeze it all and it turns into perfectly good ice cream. My question is, do you think you could simply substitute the amount of whole milk and cream in each recipe with that quantity of coconut cream, and continue as per the recipe?

  27. Lisa says

    So disappointed. Followed the recipe, but it hasn’t thickened. I made a vegan mocha ice cream yesterday with fabulous results. I will freeze and whip, and hopefully end up with an edible product. (Used one can milk one can cream)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Sorry Lisa. What brand of coconut milk / cream did you use? The quality / fat content varies greatly between brands.

  28. Christina Oliva says

    Hi
    I recently purchased a Cuisinart ice cream machine. I live in Australia so I’m not familiar with the coconut cream brands you’ve recommended or suggested to avoid.

    I’d just like to know if the coconut cream you recommend has any other ingredients in it beside coconut extract and water (the brand I plan to use is from Absolute Organic). Do you recommend a coconut cream with or without stabilisers such as gar gum?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina, the brands we like do not contain any stabilizers or other ingredients. They are just coconut extract and water. Hope that helps!

    • KELSEY MOORE says

      Hi Christina,
      I live in Australia too and can usually find Aroy D at most good Asian grocers!
      Looking forward to trying this!

      • Caroline says

        Thanks Kelsey, I’m in Australia too so will try find this brand at an Asian Grocer. Have you tied it with any other brands? I bought the Woolworths Macro Coconut Milk today – hoping that will give a good result. ??

  29. Mia says

    This turned out great despite the fact that I used Trader Joe’s reduced fat coconut milk, skipped the vanilla bean, and substituted half the sugar with TJ’s agave nectar/maple syrup blend. The coconut milk separated when I started blending everything, but I was able to fix it by heating the mixture up in a saucepan for about 3 minutes and stirring until the chunks of coconut cream floating on top dissolved back into the mixture. Since it was warm at this point, I chilled it in the freezer for about 10 minutes and then churned it in my ice cream maker. It was done in about 15 minutes! Texture was more like sorbet than ice cream, but that’s probably because I blatantly did not follow the recipe—I’m assuming that using full-fat coconut milk will make it creamier. Great overall. I’ll definitely make again.

  30. Daniel Brown says

    Used the exact ingredients as called for and a cuisinart ice cream maker. The finished product tasted pretty good but was not creamy in either texture or taste. If you ate this after being marooned for several years you might consider it a substitute for ice cream. It’s closer to a sorbet
    but not as good.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, and can you clarify which sugar you used and which brand of coconut milk? Sorry to ask more details but you’d be surprised how vastly brands of coconut milk can vary in texture and quality.

  31. Jenny says

    Holy easy recipe. My 4 year old made this. Was so rich and creamy. Perfect consistency…so good…we added a few drops of food color for fun. Turned out great. Thanks. Next time I’m throwing in some frozen strawberries.

  32. sarah says

    This is terrible. I used the coconut milk (not traders joes) and it separated. It looks like curdled cream or ricotta floating around in my ice cream machine.

    What’s the trick here???? Am I missing something????

    Can you rewrite an exact recipe of what you use and step by step??? I’m so frustrated. I want my money back at the store lol.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah! SO sorry, Sarah! Which brand of coconut milk did you use? Sometimes the formulations can change (as we experience with Trader Joe’s). Let us know – would love to help troubleshoot!

      • Liana Percoco says

        This also happened to me and I’m so sad! I did use trader Joe’s coconut cream, but that’s because I did a test batch with one can of TJs coconut milk and it came out fantastic. But yes, looks more like vegan ricotta. I used all Maple syrup instead of mix of cane and maple. But I used all Maple with the half batch with the milk and it worked so I thought the cream would work better. Anyway to save this batch????

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Not that I know of, unless you use it as a pie filling of sorts? I’d steer clear of TJ’s brand for coconut from now on.

  33. Michael says

    One thing in the recipe isn’t very clear to me. In the recipe you say to use 2 14oz cans coconut cream or full-fat coconut milk. Since these two options vary quite a bit in it’s consistency, thickness, fat, calories, do you really need 2 14oz of coconut cream? If you use the same amount as the milk, that makes me think there would be a pretty big difference in the final results. Since these ingredients are not always cheap, and I would hate to guess only to wind up having to throw away the entire batch (and miss out on ice cream all together that day).

    Most coconut creams we can even find only come in 5.4oz cans, only the coconut condensed milk comes in the 14oz cans. 2 14oz cans would equal to around 5 3/16 of the 5.4oz cans. So it’s not so easy to put the same quantity with these differences. This leaves me unsure on how much to use of the coconut cream.

    If you could clarify these differences a little better, it would be greatly appreciated. Thank you!

    As a side note, we have used the coconut condensed milk, and it turned out great. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing and for the insightful questions, Michael! I’d say coconut cream is preferred here (the higher the fat content the better in our experience), but full fat coconut milk will work well, too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caitlin, sorry to hear it didn’t work for you! Did you make sure to put the churning bowl in the freezer before use? Also, would you mind sharing the brand of coconut cream or milk that you used? Perhaps that was the issue!

      • Cassandra says

        I had the same issue, we froze it for 2 days and it was still runny, like slime (delicious slime) but definitely not ice cream. We used goya brand coconut cream, do you know why this might be?

        It was delicious, super sweet, but we paired it with a dark chocolate tart and it was a perfect match!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          So strange. I’ve never used Goya brand but it could have some preservative that prohibits it from freezing? Did you use cane sugar?

  34. shehnai says

    My canned coconut milk separates and would not blend in blender or in ice cream maker machine.
    I followed all the directions. What is going wrong?

  35. AnnieK says

    I only had Mexican vanilla and it turned out great. I plan on making this my base for caramel swirl, coffee toffee, chocolate chip, etc. Living in Alaska, this is the economical way to go! Thanks!

  36. Deb says

    Sorry, one more question. If I wanted to take this recipe and make it chocolate or mint chip, etc. how could I do that?

  37. Deborah Zak says

    Yum on your dessert! I never heard of vanilla powder. Where do you get that and can I sub vanilla liquid form?
    Thanks in advance for all of your hard and delicious work!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Both extract and powder form will work – powder form can be found online or in most grocery stores :D

  38. Natalie says

    I used this recipe as a guide for the first batch of ice cream in my new cuisinart maker. I did not have a vanilla bean or powder on hand. I used a Tbsp of real vanilla extract instead. This recipe is dangerously easy and delicious. It reminded me of snow cream but richer and creamier. Not my last batch of ice cream!

  39. Michelle says

    Super delicious! Thank you for this recipe. I wanted to practice before having my family over for a little ice cream party, and this turned out so well. Looking forward to making it for them and adding mix-ins like crumbled Oreos :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  40. Marsha Scott says

    This recipe was awful!! The fat in the Trader Joe’s coconut milk and cream(I used 1 of each) clumped together and made a very unappetizing mess. I wasted a very expensive vanilla bean. I’m going back to my almond milk recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Marsha, I apologize for any trouble here. I just updated the note in this recipe as, unfortunately, since creating this recipe Trader Joe’s coconut cream has reformulated their product / begun sourcing it from an different place and it’s no longer one we reach for. See our new recommendations in the notes! Again, sorry for any inconvenience!

  41. jelly says

    Hello,
    This might be a weird question – but – my partner has recently been reacting very harshly to sugar. Of other sweeteners, it seems that she can only handle maple syrup (I had really been hoping xylitol would work too, but, alas, it still gave her a migraine).
    She loves ice-cream and since her birthday is in the summertime, I’d like to make it for her as a birthday treat. Do you think the recipe would hold up if I subbed all of the sugar with maple syrup?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So I think there’s some chemistry with granulated sugar that keeps it creamy and fluffy somehow. Maybe it’s the density of a liquid sweetener. So while I do think it will work, it likely won’t be as creamy. But might I suggest this recipe instead for a slight flavor variation?

      • Rona says

        Try stevia or monk fruit based ”sugars”. Make sure that there is no Aspartame or sucralose added or anything with weird chemical names.

  42. Tammy says

    Made this for the 4th of July to go with the berry crumble. It is excellent. I followed the recipe exactly but had a hard time getting it to set up in my icecream maker. Not to worry, after about an hour, I just put it into the loaf pan in the freezer and it turned out terrific.

  43. Julia Hadley says

    Just made this, using an organic full-fat coconut milk from Safeway (it has guar gum as a stabilizer, which I read helps with the separating problem) and it turned out good. The other time I made coconut milk ice cream in my ice cream maker, I used TJ’s brand and it did separate. However, I poured the separated mixture into a saucepan, simmered it, chilled it fully, and then it worked. I have made it with half cane sugar and half maple syrup, and all maple syrup, and it worked both ways.

  44. Hazlehurst Kanel says

    I used fresh coconut milk and added about 2 cups of frozen banana’s ! Turned out great and it taste like banana cream pie!
    I love your recipes, everytime I need some diner inspo, you’re my go to blog. Thank you for all of your amazing vegan recipes (:

  45. Ashley Castaldo says

    DO NOT BLEND.
    Blended for 30 seconds, separated and curdled. What a waste of ingredients and time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange! Can I ask what brand coconut milk you used? Trader Joe’s is usually a culprit for separation…would love to help troubleshoot! Blending shouldn’t make it curdle…

    • Nima says

      I’ve noticed it totally depends on coconut milk brands. I tried Native Forest for a while but it always curdled and separated. I now only use Thai Kitchen and it’s perfect every time.

  46. Jamie says

    I was recently diagnosed with a plethora of food allergies, one of which is dairy. Giving up ice cream was hard! I sampled a number of non-dairy alternatives being offered in stores, and while many of them are very good, their price tag makes them eligible only for rare treat status. And for some reason no one does just a plain vanilla version.

    I found this recipe while browsing for other alternatives, and it looked so easy, I decided to give it a try. I don’t have any vanilla beans, so I just added vanilla extract until the taste was right to me, and it turned out wonderful. Very glad I won’t have to give up ice cream now, and will still have the versatility of a just plain vanilla to add to other desserts I enjoy making!

    Thank you so much!

  47. Carol says

    Hi im doing Keto so wha i sugar free syrup can I use that?
    And what other sugars can you use? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, we aren’t sure how to make this keto as we haven’t attempted that. If you do some experimenting, we would love to hear how it goes!

    • Nima says

      Hi Carol – Monkfruit sweeteners are keto-approved and would be great in this ice cream recipe! I’m going to make it today using one I bought on Amazon.

  48. Sheri Oz says

    I made this without a machine. I dissolved the sugar on the stove and then blended. After pouring into the freezer container I whipped it with an egg beater and cooled in the fridge before putting in the freezer. I rewhipped every 2 hours or so, breaking up the already frozen sections, making it all uniform. 6 hours later, it was delightful. Only problem was that it was a bit crystalline. But I love it.

    • Avatar for Dana @ Minimalist BakerSupport says

      Thanks so much for the lovely review and for sharing your technique, Sheri! We are so glad to hear you enjoy this recipe! xo

  49. Rhonda says

    This recipe turned out amazing! I used two cans (has to be the tin can kind) of full fat coconut milk, fat and liquid, and monk fruit to sweeten. Blended everything in the blender and added to ice cream machine that had been in the deep freeze for more than 24 hrs. It had a thick, creamy, phenomenal taste and texture! Froze it overnight and still tasted the same the next day. Took it out 30 minutes prior to serving and it thawed and scooped like a gem! Will be making this many times again!

  50. Elizabeth Jones says

    This recipe is fantastic!!! A new staple in our house. I’ve made it three times now and am using it for a dairy free ice cream spread at a baby shower coming up. In my trial runs of this recipe, two batches turned out great and one flopped. I read a lot of the comments and I think I figured out what helps make this recipe work out perfectly:
    1. I haven’t tried the blender method, but I heated it on low to allow the sugar to melt in. I let it cool at room temperature for awhile before adding it to the fridge (another commenter recommended this). I think if it is chilled too fast, the coconut oil can seize up.
    2. Chilling the mixture made it more successful in my ice cream maker. The batch that flopped, I hadn’t chilled properly in the fridge, so it came out super icy and gritty.
    3. I used one can of coconut cream and one can of full fat coconut milk (both from TJs).

    Hope this helps others with getting the perfect batch! Now that I’ve figured out what works best with my ice cream maker, I can’t even believe how amazing this recipe is. Thanks so much for sharing!!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Coconut cream is typically higher fat percentage and has very little “liquid” that’s not fat in the can. It’s basically just way more coconut cream and full fat is watered down coconut cream.

        • Marie says

          I’m in the middle of making this and changed the recipe a little, in lieu of vanilla bean I used extra vanilla extract and also added some instant coffee, I tasted it before freezing and it tastes fantastic! For the instant coffee I used 4 tbsp’s disolved in 2 tsp’s of hot water

  51. Caroline says

    Hi! I love so many of your recipes, seriously…hit after hit, currently making your veggie soup with white beans. :) This recipe however, doesn’t seem to come together for me. I’ve now tried several times, honestly forgetting that it didn’t work out before, I tackled this one again. I’ve made countless ice creams in my cuisinart, including vegan options, and this one never seems to solidify. It remains a consistency not much thicker than when it came out of the blender. Open to suggestions!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! So, what brand coconut milk or cream are you using? See our favorites here. That might be the main issue…. You can also try skipping the oil next time. It always works for me, but some others have mentioned clumpling.

  52. Lauren-Michelle Kraft says

    Hi Dana,
    I’m very excited for this recipe! I’m trying the no-ice cream maker version since I lent my ice cream maker to my boyfriend’s mother and am too lazy to drive an hour to go get it! Anyways I’m chilling it in a freezer safe pyrex bowl with airtight lid. I am currently on SIBO protocol so finding a recipe I could modify to allow me a treat while healing my body was very important. I didn’t have vanilla bean so I doubled up on the vanilla extract and because I’m a big fan of almond-coconut ice creams I added in a tiny bit of almond extract. Fingers crossed it doesn’t mess with the consistency! Since I’m on SIBO I can’t have any sugars except for 1 tbsp per day of raw organic honey. I used 4 tbsp for the recipe (which is equivalent to 1/4 Cup). I’m hoping that the consistency of the honey will act as a thickener for the mix. I tasted it before popping it in the freezer and it tastes really good! I also used the coconut cream from trader joes that you mention. Fun fact: Trader Joes is one of the very few places where you can get coconut cream or milk that does not contain any gums or thickening agents! Yay! Anyways, I just wanted to share. I’ll let you know how it comes out! I’m really hoping it’s great so I can share with the SIBO community. It’s a tough journey.

  53. Bethany says

    This did not come together for me at all. I blended all the ingredients together as directed (at room temperature), then poured the mixture into my ice cream maker. It seems like maybe something curdled? Or maybe I over-blended the mixture, even though I did it for less time than suggested? I ended up with what looked like chunky ricotta cheese, just chunks of frozen coconut fat, that got stuck in the middle of the ice cream maker, and frozen paste on the walls. I let the machine go for 20 minutes and tried scraping the contents around several to get things to redistribute and move, but it just kept rotating with an incorporated mass of coconut chunks in the middle.

    Sad to waste the ingredients and time. I read after the fact in the comments that others only had this recipe work if they chilled the mixture first. Maybe that’s what went wrong, but I don’t think I’ll be trying this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bethany, Sorry to hear this didn’t work out for you! Have you used your ice cream maker successfully with other ice cream recipes? Sometimes when it sticks to the walls, that can indicate a malfunction with the ice cream maker.

  54. Meg says

    I’m so excited to try this recipe tonight. I love all ice creams but have been on a coconut-milk kick for a while and am sick of pay at least $7 for a tiny container! I plan to add toasted coconut flakes, chopped almonds, & probably some chocolate chunks. When is the best time to add those? Thanks so much!

    • Laura Ruggeri says

      Hi Meg,
      I put in those “add-ins” after the ice cream has firmed up quite a bit, but not completely done. If added in in the very beginning then everything sinks to the bottom. Not the end of the world, but not ideal either.
      I, too, am tired of spending almost $10 on vegan ice cream. Can’t wait to try it, too.
      – Laura

  55. dawn says

    the bad thing is after a night in the freezer it’s rock hard! and never will be like it was when it was freshly made.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dawn, if you let it sit out on the counter longer before serving, it should soften up!

  56. Megan says

    Hi Dana,

    I just have to say your recipes are amazing. I have yet to be disappointed and I have tried quite a few already.

    So excited to have stumbled across your vegan ice cream recipes. Just wondering if you have had any success with a vanilla ice cream without a coconut base? I’m just not a huge fan of the coconut flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, we haven’t experimented with a vanilla ice cream without coconut. But perhaps cashew might work as a base? Let us know if you do some experimenting!

  57. Lynne says

    I was wondering about why it doesn’t say to heat it while it does say cook time in the prep? I’ve read recipes where they say to heat it is why I asked. I don’t like coconut flavoring can I add to the recipe to try to cover it up and still have vanilla?
    TY ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Good question! We’ve modified it as this recipe doesn’t require cooking. The coconut flavor is noticeable so if you don’t like coconut, that may be tricky! We’d suggest perhaps experimenting with cashew cream?

  58. J. Cook says

    I picked this recipe because I have dear friends who are staying away from dairy, but wanted them to still enjoy dessert at our dinner party. I have made severa batches of homemade ice cream wih my ice cream maker, so I am no stranger to the process. However, this recipe failed to pass the test. I followed the instructions to the letter, apart from the vanilla bean pod, and after an hour and 15 minutes in the ice cream maker the mixture was barely the consistency of a thin milk shake. Don’t get me wrong, it had a fantastic flavor and my friends enjoyed their “shakes” . But it wasn’t the ice cream I’d intended for dessert.

  59. Christiaan Hendriksen says

    I think this recipe is missing a step compared to a past version. For it to work correctly in the ice cream machine, the mixture needs to be chilled for a few hours before putting it into the ice cream maker!

  60. Nicole Herd says

    This recipe came out delicious! I used 1 tbsp vanilla bean paste in place of the scraped vanilla bean, definitely added to the sweet vanilla flavour but still was coconutty enough to enjoy both flavours. The cans of milk I used had a big clump of cream and the rest was just water so I used the cream because surely the water would make it not work. Will try this recipe again because it came out delicious but I will try and use the coconut milk that IS all milk or I will have to use 4 of the same cans that I used to increase the yield. Took about 10/15 minutes in my ice cream machine because the paddle was freaking out lol.

  61. annie says

    Hi, I was wondering if this ice cream has a strong coconut taste due to coconut cream being the main component? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annie! The coconut flavor is definitely present, and if you aren’t a fan of coconut I probably wouldn’t recommend!

  62. Lizzie says

    Could this be made without any sweetener or does that affect the chemistry? I actually like how coconut cream tastes unsweetened, plus will be putting swirls of honey/cinnamon in mine, but wondered if I had to have sweetener in order for the ice cream to turn out as ice cream.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried making it without sweetener, but if you experiment with it, report back! Good luck!

  63. Matthew Ross says

    No. No way, I thought. Then I actually made it and wow. It’s actually a bit unreal because I can taste the dairy — that’s how real it tastes.

    I used one can of c. cream and one can of c. milk (because that was all I had) and it came out fantastic. Used vanilla powder but everything else was the same. Came out amazing in the cuisinart ice cream maker and now that I know how easy it is to make I’ll always have cans of coconut products on hand, with my bowl in the freezer!

    Seriously, thanks. Now on to the waffle recipes!

  64. Laura says

    For me second time was the charm. The first time I attempted to make this ice cream I used coconut milk that was over a year old so the whole can had gone solid. The texture turned out to be terrible (my dislike of the texture was bigger than how much I liked the taste) and it didn’t feel great to throw it away.
    This time however I used a can of coconut milk that I had bought less than a month ago. Only a portion of it had gone solid. It was a pleasant surprise as there is no mention in the recipe on what the texture be like with liquid (good) vs solid coconut milk (horrible). I think that’d be good to mention in the recipe.
    After freezing it I noticed that scooping it out is harder than what it’d be like to scoop out store-bought vegan ice cream. Tho that’s pretty much nitpicking as this is a 5 ingredient DIY recipe. The texture is still close enough to store-bought so it didn’t hinder the experience. There’s still a certain charm to making ice cream at home and the taste is great! I must admit that the amount of saturated fat in the ice cream makes me a bit uncomfortable though (I know, it’s mostly coconut milk so it’d be silly to expect anything else).
    I’m rating this recipe as a solid 4/5. It’s not perfect but that’d be unreasonable to expect. It’s still delicious and I’ll definitely be making more of this some other time too!

  65. Denise Bain says

    Hi, I was wondering if you can replace the sugar with coconut sugar, would this work?
    Many thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise! You could try substituting coconut sugar, or maybe even brown rice syrup. We haven’t tested these options, but they would be our top next choices!

  66. Tracie says

    I’ve made this recipe for several summers in a row and it’s my all-time favorite home-made ice cream recipe! I’m about to make the first Summer of 2018 batch and I can’t wait!

  67. Sheree says

    I made this and it came out perfect. We have a Cuisinart ice cream maker and it took 30 minutes of churning until it quit moving the ice cream. We put it in the freezer and could only wait about 2.5 hours to try it. it was creamy great!!!! The next day, we set it out for 10 minutes and it was perfect again. And then it was gone–going to make it again very soon.
    Changes: I didn’t have a vanilla bean and simply increased the vanilla extract a little. I used full-fat coconut milk.

  68. Fooz says

    Made this as a first time recipe for an event we were hosting at work.

    Not only did it go down well with everyone but somehow it earned me the best dish at the event.

    I have guided my work colleagues to this page if they want to make their own.

    Thank you so much for a recipe that everyone enjoyed and didn’t even realise it was vegan and lactose free…

  69. Abi says

    Can we exchange one of cans of coconut cream for cashew milk? I have a family member that is vegan and trying to lose weight and she really misses ice cream. She is very calorie conscious and I am trying to find a recipe for her.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abi, we haven’t tried that, but maybe? Our concern is it may not thicken enough. Let us know if you try it!

  70. Emily says

    This is INCREDIBLE. This was my first ever batch of ice cream in my Cuisinart machine, and it certainly won’t be my last. I put the mixture in the ice cream maker for 43 mins, and the consistency was just like ‘real’ ice cream. Next time I may try adding some key lime juice for a key lime pie ice cream.

  71. Ron says

    This makes good ice cream but you have to be super careful at the whipping stage as many have noted. We used organic coconut cream with no guar gum and even at room temperature had it curdle badly. Pretty substantial waste of vanilla bean, vanilla, and coconut cream. We had better success hand whipping with a whisk so it can’t curdle in a blink on you.

  72. Edwina says

    My son loves vanilla ice cream but I’m looking for a healthier version. I usually manage to get coconut flavors into his meals without too much objection so I’m going to try making this ice cream for him.I’ve been trying new ice cream recipes in ice cream makers. Personally, I think the coconut and vanilla flavors look delicious, so even if he doesn’t take to it (he is a fussy eater!) I’ll be enjoying it. I love that it’s only 5 ingredients too.

  73. Elba says

    I made this and it came out like a brick of ice. It was completely un-scoopable. Not only that but it took me 45 minutes of blending and puréeing to get the coconut full fat to stop separating. After over an hour of following the recipe step by step and waiting hours for it to freeze it was a brick. I even tried to thaw it and add oil the next day. Still a brick.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry that was your experience, Elba! We wonder whether the brand of coconut milk wasn’t thick and creamy enough? See our updated brand recommendations in the recipe notes.

  74. Anh says

    H Dana,
    With the coconut cream , I don’t have to add in the 2T of tapioca flour as they mentioned it in some recipes with the coconut milk can right? Thank you so much!

      • Anh says

        HI Dana, thank you very much . After following exactly your recipe, it came out very good (around 15′ with the cuisinart ice cream maker). The only diff is I mixed all the ingredients a night before and left it in the refrigerator at the same time with the ice cream churning bowl (in the freezer) for 24 hours.
        I just made it 3 hours ago, and hope the texture will be smooth and good for the next day.
        Again, thank you !
        Regards,
        Anh

  75. Rachel Thompson says

    Hello! I’m interested in this recipe but curious if there would be a way to reduce the saturated fat?
    Any thoughts appreciated!
    Thanks,
    Rachel

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Not that we’re aware of, as the recipe requires coconut cream! If you try something out, report back!

  76. MSmith says

    I just finished making this, and it’s in the freezer. I did taste it and it’s very good! Awesome basic iced coconut cream, I will experiment with different flavors next…I’m thinking banana or guava.

  77. Mia says

    Thank you for the delicious recipe. It was perfect out of the ice cream maker. But after It was frozen, it was rock hard. The only way we could eat it, was to scrape it into shavings. Any suggestions aside from eating the whole thing right away :)

  78. Paloma says

    Hi,
    I’ve had the mixture in the fridge for a couple of hours and then ice cream maker container in the freezer for over 8 hours. I went to churn the ice cream and it still very runny. Is this normal? Will it become a proper ice cream after it’s been churned and put in the freezer for 3-4 hours?
    Thanks,
    Paloma

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paloma, it sounds like your coconut milk may not have been thick enough. Hope it turned out okay!

  79. Diana says

    This is a fabulous recipe as is. Try adding 30 gms of melted cocoa butter at the end of blending. We also almost halve the sugar and it’s still absolutely delicious.

  80. Traci says

    Hi Dana, I was excited to make this ice cream, it looks delicious. Like other reviewers, my ice cream never emulsified and was part watery and part hard fat globs. I bought the organic coconut cream from Trader Joe’s. The cream layer is solidified on the top and there is a watery layer underneath. When I blended the ingredients together, the cream would not blend with the coconut water. It needs an emulsifier, just like when making a vinaigrette. I would be interested to find out if your coconut cream contained an emulsifier so that the coconut would not separate. Otherwise I don’t see how this recipe can work. I would be interested to know if there are any natural vegan emulsifier that cooks could use to make this, because I know this recipe could be really great if I could get it to work:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Traci, so sorry that was your experience! We no longer recommend using Trader Joe’s coconut milk or cream – the formulation has changed and is more prone to separation and oiliness. We’ve provided updated brand recommendations in the recipe notes.

  81. Kirsten Sevig says

    First of all, thank you for this amazing resource!!!

    Secondly, I want to make this for a vegan dinner party I’m going to in a few hours, and I didn’t read through the recipe until just now… I don’t have 4-6 hours to chill this in the freezer, but my ice cream maker bowl is chilled and ready to go. Do you think I can get away with leaving this in the frozen bowl and popping it in the freezer until dessert time?

  82. Bonnie says

    With vanilla beans being priced the way they are ($23 at Traders for 3) where can I find vanilla powder? I can’t seem to find it but was not happy with just vanilla extract….thoughts? What brand do you use? Is there sugar mixed in with it or straight vanilla only?

  83. Ramona says

    Hello!

    I love all your recipes, photos, and advice! I do try to make your food as soon as I get your email but now I’m in a bit of a bind. My son has recently been diagnosed with type 2 diabetes and has been very good at keeping to his diet ever since. but of course, he misses his desserts and has had zero for the past few months, including most fruits.

    He loved ice cream though, and I thought this may be a good one for him to try since it’s coconut based and sure not to have any hidden carbs in it. But, I need to tweak it to suit his medical needs. Would using stevia instead of sugar work here? He’s found that he’s sensitive to agave so that option is out for the moment.

    Thank you for the help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ramona! Others in the comments gave stevia a try and did not have much luck! Take a look when you get a moment! Good luck!

      • Ramona says

        Eeek! Any suggestions on what diabetic friendly (and healthy!) sugar substitutes I could use?

        I will also experiment with frozen fresh fruits like banana or dragonfruit processed into a puree. I think they’d complement the coconut vanilla flavor and not change the color at all. Just won’t be as sweet.

        BTW, coconut sherbet using the water plus shredded and pureed coconut flesh is delicious. You may want to give that a try. I’m still trying to figure out what sweetener would work with that recipe.

        Thanks for pointing out the stevia problems!

        • Anh says

          My dad has diabetes therefore I usually use the coconut sugar to substitute for the regular sugar for baking, cooking, making ice cream since its has lower glycemic index (35). Hope it helps!

  84. Tanya says

    Just tried the newer recipe (dated June 2017) and it split right when I turned on the food processor. I even used the recommended Trader Joe’s coconut cream! I ended up heating the mixture over the stove to get everything to mix together and chilled in the freezer for about 2 hours. Just took it out of the ice cream maker and it turned out great! Feels a little gritty (could it be the granulated non-organic sugar I used?) but it tastes delicious. Pairing it with a white chocolate chip macadamia nut cookie–I think it’ll be a hit!

  85. Eric says

    This is churning in my Cuisinart ice cream maker as I type this. I’ve used coconut cream and so far this is turning out just fine. It’s about halfway through and I just remembered to add some organic coconut shavings with some organic sugar I had toasted and ground up in the coffee grinder last week. It’s been going for about 25 minutes and it’s not totally creamy right now, but the taste….. the taste is soooo good! I can’t stop myself from dipping a spoon in and testing it.

  86. Molly Murphy says

    Was hoping to make this ice cream for a dinner party this weekend, but I’m a little nervous to make it given the comments above about the curdling and hard coconut lumps forming in the vitamix. Any advice on how to avoid those issues? Thanks and love your recipes- making your carrot noodle pad thai for friends for dinner tonight!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Since then, we have re-tested and updated the recipe so you should not run into those issues!

  87. Cassie says

    I used full fat coconut milk and still had a problem with the fat forming little hard fat lumps in the ice cream. It certainly wasn’t as creamy as I was hoping for. Did I do something wrong?

  88. Audrey says

    Unfortunately when I blended the ingredients (even without the coconut oil) it split into liquid with a ball of coconut fat in the middle. Had to throw it out. Maybe the salt made this happen? Bummer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audrey, we think it was likely due to the brand of coconut milk. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  89. Firefly says

    I tried this twice and it worked neither time. Made with coconut milk, it turned it more like a granita crystaline and lumpy with hardened bits of coconut fat. I made it for a birthday and so was very disappointed. I’m not sure you should be posting recipes that are not fully tested and reliable.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’re so sorry to hear that was your experience! We think it was likely due to the brand of coconut milk you used. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  90. Peggy says

    I followed your recipe and then doubled it using Simple Truth coconut milk from the carton that had 5 grams of fat per cup/80 cal., turned out delicious! Thank you much!

  91. Jeanette says

    So I used Goya coconut cream but I didn’t see anywhere in recipe to drain the oil so I dumped it all in together. I don’t have a blender at the moment so I used my food processor – which probably wasn’t fast enough but the consistency was all wrong. It didn’t look like ice cream at all- and wasn’t freezing either. It had more of the consistency of a runny pudding. I also didn’t have the ice cream maker. I think it was the oil. I would try next time and use coconut milk instead. The flavor of this runny pudding , lol, is good, but it’s definitely not what I was going for. I wish I was able to post a pic of what it looked like. I’m not going to rate this yet because technically I haven’t made it yet.

  92. Dalya Rubin says

    I am making your recipe right now! The ice cream is currently churning in the machine and I can’t wait to try it! I plan to add peanut butter and mini Justin’s peanut butter cups too :-)

  93. Brooke says

    The taste is absolutely delicious (!!!) but like others have commented, my ice cream separated. I’m the only one eating it so it doesn’t matter *that* much to me. My only guess is the 1/4″-1/2″ thick layer of coconut oil at the top of the TJ’s coconut cream. It didn’t really blend well in my vitamix and it just clumped up in my ice cream maker. That said, I’ll definitely try it again, but will either scrape off the oil or use the full fat coconut milk instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brooke, we think it was likely due to the brand of coconut milk. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  94. Linda says

    I liked this recipe. However, When I out the coconut milk (unsweetened, full fat) in the blender, it curdled in about 30 seconds. i had to throw it out and start again and only blend it for about 10 seconds. I used 1/2 coconut sugar which was a bad idea. It is the color of brown sugar. The second batch I used maple syrup which was fine. Can you tell me what to do if it curdles again . i will follow your recipe completely next time. i was trying to avid a lot of sugar. Thanks!

  95. Tiffany says

    I was super excited to make this, but for some reason while blending my coconut milk on high, it separated. Do you know why that is?
    I used full fat coconut milk (1 can), organic cane sugar(1/4 cup) and some vanilla (1tsp).
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiffany, we think it was likely due to the brand of coconut milk. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  96. Ashley says

    So I’m made this. I added chopped up dark chocolate covered coconut pieces. Oh muh gawsh.
    So so good! I love your recipes.

  97. Susan Watson says

    Made this this morning and it’s delicious! Thanks for the always-great recipes. Tonight I’m making your stuffed peppers. :-)

  98. Billie Clifton says

    I love this ice cream! I have tried other ice cream recipes using coconut milk, but it was more like ice milk, wasn’t creamy or delicious like this one. I didn’t have a vanilla bean so I added maple syrup and walnuts and it was wonderful!

  99. Erin says

    I tried TJ’s coconut cream and it would not blend in the blender, switched to stovetop which helped but then coconut oil never mixed in. Had to pitch it including the $6 worth of fresh vanilla bean :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Erin, we’re so sorry that was your experience! We think it was likely due to the brand of coconut milk as Trader Joe’s reformulated at some point. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  100. Maria says

    This recipe did not work out for me at all, even with the blender. My Trader Joe’s coconut cream was separated in the can and never combined in the blender. Once I put it in my ice cream maker it just separated further. It looks and tastes horrible. I tried taking it out and blending it with no luck.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we’re so sorry that was your experience! We think it was likely due to the brand of coconut milk as Trader Joe’s reformulated at some point. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  101. Ashley says

    Hi Dana,

    I tried this recipe twice yesterday night with high quality organic ingredients but, as others have experienced, the curdling of the mixture during blending kind of spoilt the recipe.. The mixture tasted great but texture didn’t look like ice cream at all. I ended up having to throw it away as I couldn’t bring myself to serve it. I’d suggest putting in a note to let others know to heat the entire mixture after blending (then cool before churning, so that the coconut oil can be incorporated into the mix properly)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, we’re so sorry that was your experience! We think it was likely due to the brand of coconut milk. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  102. Diana says

    I have noticed that there are some canned coconut milk that has added thickeners. When making ice cream with coconut milk, should i use the one with or without thickeners?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana, the brands of coconut milk/cream we recommend for this recipe do not contain thickeners. Though even those without thickeners can vary a lot in their consistency. See the recipe notes for our recommendations.

  103. Tanya Simmons says

    I don’t know what I did…I followed the recipe but it never froze!! I put it in the ice cream maker and it was cold and think but didn’t freeze like the chocolate recipe I made…so I figured maybe because it’s a bigger recipe it just needs to go in the freezer. So I left it in the freezer all night and the next day…and it’s still thick liquid!! Any idea why?? I have never had anything not freeze except alcohol in the freezer!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So strange! We wonder if there was some sort of additive in the coconut milk that prevented it from freezing.

  104. Nicole Borner says

    what did i do wrong? i used trader joe coconut cream.
    I used vitamix to blend but it is clumpy and watery – not a homogenious mixture. i put it in ice cream freezer to see what will happen but i don’t think it will freeze

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, we’re so sorry that was your experience! We think it was likely due to the brand of coconut milk as Trader Joe’s reformulated at some point. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  105. Jay Edwards says

    I am so excited to make this ice cream. Do you think it can be beneficial for use this recipe for commercial purpose? Please let me know your opinion.

  106. Brianna Franzese says

    I made this a few weeks ago with home made coconut milk. It came out more like water ice. My kids still loved it. Fast forward to today I bought two cans of organic coconut cream from Trader Joes and I followed the recipe and used the blender except I took the coconut oil out of it to see if I would have success that way. Mid churning I looked at it and it was mostly rock solid (resembled the cream from the top of the can.) So I took it out, blended it all again and added some coconut oil. Now its gritty. I just wanted to comment because everyone seems to think its from the coconut oil, and I have had that happen to me in other recipes, but it happened to me even without the coconut oil. I haven’t read all of the comments, but is there any way someone has salvaged the grittiness of it? Regardless, thank you for this recipe to try! I have been trying to get a good dairy free ice cream recipe.

  107. Lourdes says

    I’m sorry this didn’t work for me, I used a handcrank ice cream maker and it froze solid. You might add this warning to others trying the recipe

  108. lisa says

    Hi! I tried this without the coconut oil, trying to omit some of the fat content, and it seems to have turned out! In my neighborhood, there’s a dairy-free ice cream shop that uses coconut cream in a lot of their recipes and this recipe tastes exactly like theirs, at a fraction of the cost! I’ve tried making my own vegan vanilla so many times but like others have noted in the comment section here, when the mixture is chilling in the fridge a hard layer forms on top. When I put it in the ice cream maker that hardened layer turns into little white chunks that look unappealing. I think the solution is two-fold. One, allow the heated up mixture to become room temperature before chilling it in the fridge. There’s something about going from hot to cold quickly that seems to cause the hardened layer. Two, I think using coconut cream specifically, as opposed to canned coconut milk, even if it’s the full-fat kind, that helps the mixture remain creamy and not harden. One other thing about using full-fat canned coconut milk in my ice cream recipes is that it has been too hard to scoop right out of the freezer, but with the coconut cream, the ice cream can be easily scooped from the freezer. I find canned coconut cream at trader joes. I hope this helps!

    • lisa says

      I’m sorry to be confusing…your recipe doesn’t call for heating up the ice cream mixure to combine all ingredients, rather you use the blender! Many of my ice cream recipes do call for heating up ingredients on the stove. So with your recipe, I think the key to not having that hardened layer of coconut is to buy the canned cream, not milk.

  109. Jovanka Baštovanka says

    Several people asked if you separate coconut liquid from the cream and use only cream, and I can’t find the answer. So do you use both or just the cream part from the can?

  110. Terra says

    Hi!
    I was getting ready to make this and noticed the reviews on gritty texture and separation. Is the recipe supposed to use “coconut cream” or “cream of coconut”?? Both come in sweetened and unsweetened varieties but have totally different textures. Thanks!

  111. TexasTripletMom says

    When I tried this, the mixture continued to have small white fat clumps (like tiny lumps half the size of a piece of pencil lead) during blending even after 2-3 minutes (I don’t have a vitamix I was working with the fastest speed on my unit, but it won’t ever heat and cook the ingredients like a vitamix).

    I poured the mix which looked relatively smooth into my cold icecream bowls (I have the two sided frozen tub kind of maker that’s electric). And the fat separated out and lumped up almost immediately and rose up to the top in large chunks. I put it back in the blender for 4 minutes and it smoothed out … and poured it into an already churning icecream maker .. and while it looked smoother it never turned to soft serve. As a result — when frozen it lacked some volume/fluffiness. Had some crystallization and grainy bits of coconut fat or coconut oil dispersed throughout.

    I’m going to again. I was hoping to find- if the mixture being slightly chilled or slightly warmed helps better with getting a smooth blend?

    Unless i can get more feedback I got the impression maybe I should start warm (i’m going to warm my coconut cream in a water bath and shake the can before opening), blend, chill a bit, blend again? It seemed to blend smoother once chilled — however fat doesn’t melt until warm so i thought i’d start there.

    My room temp is 72F and while I tried to smooth the lumps out of the coconut cream (it comes out of the can with a thick layer of fat atop and water on bottom) by hand by stirring before blending, they still persisted through blending. Yes my coconut oil was fully melted and clear but not hot when added. (probably warm)

    The taste was good, maybe a bit too intense on the vanilla once frozen (may scale it back a tad), I need the texture right though before I can give it more stars. It did taste very much like icecream- so it’s a start.

    • TexasTripletMom says

      << Update from original poster.

      I went to buy more coconut cream to try this again (incidentally my store only carries 5.4oz tiny cans of the unsweetened coconut cream) and they were out.

      So on a lark, I put the weird textured frozen mix back into a blender, and it made a handsome looking milkshake. I decided to put it BACK in the icecream churner now that it looked smooth (and the churner was re-chilled) and so far it looks pretty smooth and handsome. I hadn't frozen it yet, however maybe this trick will help others salvage lumpy batches.

  112. Danielle says

    I added cold strawberries and the whole mixture curdled :( I put it in the ice cream maker curdled hopefully it does something. I didn’t want to keep messing with it. What do you think? :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, we think it could either be the brand of coconut milk that caused that or because the strawberries were cold.

  113. Keline says

    I recently became vegan about a month and a half ago and have been absolutely adoring your page and making all of your recipes! They ALL have been a hit in my household! I can’t wait to make this ice cream for my husband. He’s an ice cream fanatic! It will be my first time making ice cream and my question is would I be able to sub vanilla bean paste for the pod (powder)? Thank you for sharing your response and sharing your divine recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I haven’t tried it but that might work! If you give it a try, report back on how it goes!

  114. Marc says

    Just did it few days ago and result, texture and taste is fantastic and the only reason I will not do it again, is because It give’s me a lot of gastric backward flow, so if you have this problem, this is very bad for it. Pretty sad….

  115. Beth S. says

    Hi Everyone,

    I made this a few months ago and followed the recipe exactly (the blender method). It turned out wonderful. I just made it again today and the mixture separated/curdled in the blender. It don’t think that it is a recipe problem, but is either related to (1) how long/hard it is mixed in the blender or (2) the coconut milk. These are the only two things that I did differently. My hubby was in charge of the blender and mixed this at top speed. One minute it looked great and the next minute it looked like cottage cheese. I also used a different brand of coconut milk. If I figure out the issue. I will let you know.

    Beth

  116. Andrew says

    I made this tonight. The coconut fat in the whole fat coconut milk separates from the milk. It doesn’t matter how long you blend it. I followed the recipe exactly as stated and it never mixed properly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Others in the comments gave stevia a try and did not have much luck! Take a look when you get a moment! Good luck!

  117. Christine says

    I just made this and scooped out a bowl of the finished ice cream to eat right away – it is SO GOOD!!
    First off, when I put all the ingredients into my blender, I was so worried to see that the mixture appeared curdled. I just let the blender do it’s thing though and after a few minutes, the mixture came together.
    Into the ice cream maker it went – I have a Cuisinart and 30 minutes later, I was snacking on the best ice cream to have come out of my machine.
    * I used the 1/4 cup substitution of Agave syrup, plus about 1 Tablespoon.

  118. Gail says

    What brand of blender do you use? I tried this with my Cuisinart and epic fail – solid separated from liquid. Reheated it on the stove but the outcome was fat granules throughout the ice cream. Great flavor – lousy texture. Would be interested to try with vitamix blender …

  119. Rosa says

    This was delicious! I had run out of vanilla extract but did have vanilla bean so used Coconut extract instead. I knew it would have a more coconut flavor with a hint of vanilla and was so delicious. unfortunately, I did not have cane sugar so used 1/2 C Agave. I can’t wait to try this recipe again with the vanilla extract and cane sugar and see which I like best :)

  120. Alexandria Newman says

    I also had the problem with the mixture curdling when I added the coconut oil to the other ingredients, even in the blender, but only with some coconut creams. I imagine that the warm oil hitting the cold mixture created some emulsifying problems. My fix for it was simply to pour the curdled mixture into a pan, heat gently until everything melts and comes to the same temperature (which solves the separation problem) and then cool down the mixture before using.

  121. Kelly says

    I made this tonight using dark brown sugar and homemade vanilla extract. I kept a small amount out and made it into a martini with vanilla vodka. I noticed the coconut oil issue but still thought it was good. My son said it was “Pretty much the best ice cream ever.”

  122. Ashley says

    Hi Dana,

    Love your blog, always a source of inspiration.

    Another poster may have brought this up (I tried to read through the comments but there’s quite a lot of them at this point). Could the separation problem be caused by the difference in coconut cream brands? I’ve noticed that some coconut creams are just coconut and water while others (I believe Trader Joe’s is one of them) use additional stabilizers. Perhaps the additional ingredients also help stabilize the custard? Thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Thank you so much! On the coconut cream side of things, that is so strange! Some people have mentioned having trouble with the coconut oil separating but I never have, despite rigorous testing. Perhaps leaving that out next time would help. Sorry it didn’t work out this time!

  123. Sacha says

    I’ve found most vegan ice creams I tried turn rock solid like ice when stored in the freezer (even despite being made in an ice cream machine), so unfortunately I need to make vegan ice cream just one portion at a time which means I don’t make it often.

    Can someone tell me if this recipe can be stored in the freezer without turning solid as a rock and becoming unusable? I’m really hoping I’ll one day find vegan ice cream I can store in the freezer, and maybe this is the one.

    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Though best when fresh, Vanilla Bean Coconut Ice Cream will keep in the freezer for up to 10 days!

      • Sacha says

        Thank you, I’ll try it soon. By the way I got your book for Christmas and it seems to be my recipe book with the highest percentage of recipes I want to try, almost any page I open it to it’s something I want to try, it’s likely to end up being my favorite recipe book.

  124. Allison says

    I just got an ice cream machine and I’ve never used it before so I tried this recipe but it didn’t work at first because I realized the freezer bowl wasn’t completely frozen solid and my ingredients hadn’t been refrigerated beforehand. So I put the ingredients in the fridge overnight, turned my freezer to the coldest it could go, put the freezer bowl back in, and tried again in the morning. It turned out great! And in my machine only took about 30 minutes. I used 2 cans of Iberia brand coconut milk and since I didn’t have a vanilla bean, I did as another reviewer said, and just added another teaspoon of extract.

  125. Shelly says

    Best Ice Cream I have ever made! I found some lovely Madagascar vanilla beans from slofoodgroup.com, which I used here and it was just wonderful! thank you for the lovely recipe.

  126. Sar says

    I just tried the new technique with the blender and it is not looking good.
    What did I do wrong? Blend it too much… not enough?

    I used one can of coconut cream and one can of coconut milk because that’s what I had on hand.
    It looked good when it was blending but when I stopped it there were little clumped up bits floating.
    I thought those would churn in (using kitchen aid ice cream mixer), but the whole thing is gritty.

    I tried throwing it back in the blender before freezing which helped a little, but its still pretty grainy.
    Is there any way to save it?

    Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I’ve tested this recipe several times and have never had issue with the clumping. But some people have had trouble with the coconut oil so next time I’d just suggest leaving it out!

  127. Jessica says

    Hi (: I’m a little bit confused when you say “sub up to half”

    does that mean you don’t put any cane sugar and only put 1/4 cup of agave or maple syrup?

    or does that mean you do 1/4 cup cane sugar and 1/4 cup of agave?

    Thank you!

  128. savannah says

    like other comments i had a real problem with the coconut oil separating into little pieces, making the finished result very grainy and not like creamy icecream at all, I feel as if the coconut oil was left out and replaced with a thickener, maybe it would create a better result. The thing is coconut oil will always freeze quicker than the coconut cream because its freezing point, so i think that’s what makes it separate in the icecream. I followed the recipe to the tee and still was disapointed:(( however I have always loved all your other recipes Dana and this one just seems to be a dud for me unfortunately.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Savannah, we’re so sorry that was your experience! We think it was likely due to the brand of coconut milk. We’ve provided updated brand recommendations in the recipe notes. Hope that helps for next time!

  129. Karen says

    I made this yesterday. Which means I just ate it now after a night of freezing, and then we were out of the house for the day. We love it! Now to chose what to make next . . .

  130. Rhonda says

    Can you a substitute the 3 tbsp coconut oil. with something else for the Vanilla ice cream? Can you use a loaf pan to freeze in if you don’t have an ice cream maker? Does the end product freeze mix well together? Do you have to stir it everyone so often when its in the freezer? Rhonda

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can just leave out the coconut oil but it won’t be as creamy. Yes you can use a loaf pan and mix it every once in a while, but it won’t be as creamy. Good luck!

    • Debi says

      I have the same question: Can you substitute Stevia in the raw or something similar as a sweetener. I’m trying to beat diabetes.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Debi! Others in the comments gave stevia a try and did not have much luck! Take a look when you get a moment! Good luck!

  131. Batya says

    Hi Dana! I have a question, I don’t live in the US and I can’t find the vanilla bean or paste, what can I use to make the flavour even better? And if I would like to add pieces of real or dried coconut, how much and when is the right time to add them to the mix?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Batya, perhaps try adding more vanilla extract! We haven’t tried adding dried coconut, but if you do, we’d say add it when in the ice cream maker approximately half way through so that some of it is already solid.

  132. Rose marie says

    Coconut milk frozen yogurt is the best! I needed to giveaway my frozen yogurt producer when I was moving yet I as of late purchased myself another and I adore it to such an extent. Adding this to the rundown of frozen yogurts I need to make before it gets cool!!

    • Batya says

      Hey! Instead of oil I used cornstarch only 2 tablespoons and it worked perfectly it also makes it creamier. You only need to add it at the beginning and stir it perfectly with the coconut cream or milk

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Demik, sorry to hear that! It sounds like the sugar didn’t get blended enough. As for it not freezing, we wonder if the coconut milk had some additive that prevented freezing?

  133. Violette Tindall says

    Hi I tried this recipe today with the ingredients you listed, including TJ’s coconut cream, but the “fat” of the cream separated from the liquid in the blender, and then immediately solidified in my ice cream maker. Almost burned out the motor. :(
    I melted everything back down over low heat and whisked in egg yolks, hoping to bind the recipe. The flavor is AMAZING, but I am not sure I can salvage the recipe…
    Any thoughts?
    Thank you,
    Violette Tindall
    Petaluma, CA

  134. Lesley says

    Hi!

    I love your website and I especially love this recipe! My 9 year old daughter and I are going to work our way through your vegan ice cream recipes. One question for you, we noticed that the recipes vary quite a bit (some call for nuts, some call for thickeners (Xantham gum, optional arrowroot powder). We were just wondering can this recipe be adapted just by adding different flavors? Why do the other recipes require soaked cashews and almond milk, etc?

    Again, the site is amazing and we love your recipes. If you have time, would love to hear more about the different ice creams.

    Thanks!
    Lesley

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lesley, glad you’re enjoying the website! The blog is a great excuse to test out different methods of making things like ice cream! Cooking can be a puzzle and sometimes there are multiple ways to get to the same place! Cashews can add great flavor and a creamy texture that I find works well for some ice creams. For the vanilla bean coconut ice cream, I wanted to emphasize the coconut and vanilla flavors and make sure they didn’t get masked by anything else. You certainly could adapt this recipe! For example, try it with coffee or throw in baked apples and definitely let us know how it goes!

  135. Sarah says

    Your chocolate recipe seems much different yet I would think you take away vanilla bean and add cocoa and it would become chocolate. There was only one can coconut milk in chocolate . I made it. Was delicious and decadent even without added vegan chocolate just cocoa.

  136. Sarah says

    What kind of cocout cream do you use. Only ones I’ve seen are 167 ml. Can you do one can of coconut milk and a few cans of cream?

  137. Calli says

    I just made this and it’s soooo good! I was quite impressed! The coconut taste is not overwhelming, it tastes very similar to my grandma’s non-vegan homemade ice cream recipe! I was kind of scared because I used coconut milk and I wasn’t sure if it was full fat but it worked fine. Definitely will make this again!!!

  138. Lana says

    I always use Trader Joe’s coconut cream and not coconut milk and it comes out great. I also use raw honey for the sweetener. I think that this is better for me. I do not put in coconut oil because it does not mi x well. I use my Cuisinart food processor and it works great! This is what I do and it works well: 1. put in frozen bananas and mix in food processor until formed little chunks. 2. put in at least 2 tablespoons of honey. 3. Put in 4 tablespoons of TJ’s coconut cream. 4. Put in any frozen fruit(frozen is the key). 5. mix well. Serves 2 because I have the small food processor. Double or triple the ingredients for a larger food processor. SO Good!

  139. Amanda says

    I’m making this for a birthday party this weekend. Does it work OK to triple or quadruple the batch all at once in the ice cream maker? Or is it better off done in a few small batches?

  140. Christina says

    Was looking for a coconut milk ice cream recipe to use with my new ice cream churn and found this! Didn’t have cane sugar so tried it with regular white sugar. It was delicious! Not sure what the difference is between cane and regular white sugar. Is it sweeter?

  141. Allison says

    I made this today and it came out great! I used one can of coconut cream and one can of coconut milk because that’s what I had in the pantry. The finished product was smooth, creamy and exactly what I was aiming for! Thank you

  142. Jo says

    I just made this. I have an ice cream maker with a compressor so what I do is prepare the mixture and put it in the fridge over night. Then make it the next morning. Since it’s cold it takes very little time to do. I love this recipe, and I like the addition of the coconut oil. I was using eggs before which I really would rather not use, but the extra fat helped, the ice cream was not as hard as a rock. I also used coconut cream, not milk and I used my vanilla bean that I had infused in rum many months ago so it was sooo yummy. You get only the taste no alcohol, there’s not enough rum in it to say it’s alcoholic. I can’t wait to try it tomorrow. The taste of the liquid was amazing and I’m sure the frozen product will be just as amazing!!!

  143. Cheryl says

    Yum! This is sooo good (and so easy)! I used a little less sugar—still nice and sweet and an extra tsp vanilla extract because I didn’t have vanilla bean. Adding coconut oil to ramp up the creaminess is brilliant. Definitely making this again!

  144. Larissa Pierce says

    Thank you! This recipe is phenomenal. I tried it today, since I have a few cans of coconut milk. Even my picky 4 year old loved it! I will definitely be making this again. Thanks again.

  145. Teri Durden says

    Hi Dana,
    I’ve not tried recipe yet, wondering, for some one trying to up metabolism, and not consuming sugars, or chemical substitutes, what anout raw stevia? Thanks for any help.
    Soncerely, Teri

  146. Cole says

    Hi Dana,
    How can I keep the ice-cream from getting icy? Anything I can add other than extra sugar?
    (nerd alert: huge fan btw)
    -CJ

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cole, we’d suggest trying a higher fat coconut milk/cream. You can find our brand recommendations in the recipe notes.

  147. Lucy says

    Hi!

    I tried making this today but I subbed the vanilla extract for pure peppermint extract & I added a few leaves of spinach for a green color to make it like mint ice cream. I am kind of worried though because when I was scooping it into the tray it was more like watery slush instead of soft serve ice cream. I had been churning it for over an hour! Do you think my subs caused this or what else could of went wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lucy, we wonder if it was the brand of coconut milk that caused the issue? We’ve updated our brand recommendations in the recipe notes, so hopefully that helps for next time!

  148. Sarah-Jane says

    Omg, yum
    With a lactose intolerant 6 year old this has made her year! So light and fluffy, your getting some serious love from our house right now

  149. lauren says

    Hi. wanting to make this weekend for topping my blackberry cobbler. can i use 2 cans of coconut cream and can i use coconut sugar instead? thanks

  150. Claire says

    Does this recipe mean coconut cream or coconut milk? I think it means cream, because I used regular coconut milk, which has the liquid and the cream part at the top of the can, and it’s just a weird separated mess

    • Cheryl says

      Thought I’d answer this one. Coconut milk is always separated like that because the fat rises to the top like cream does in unpasteurized milk. But the solid and liquid blend together beautifully in a blender or with a hand mixer. A hint I learned from someone: when buying coconut milk, shake the can and listen for the slosh of liquid. The less of that you hear, the more of the creamy solid stuff there is in the can.

  151. Karen says

    Dear Dana,
    I made your vanilla bean coconut ice cream, following updated instructions, but encountered similar problems as previously reported. The ice cream had a curdled appearance and the texture was grainy. I even used my vitamix to blend mixture. However, your vegan chai ice cream recipe worked perfectly – I have made it twice

    Karen

  152. Amy says

    Oh my goodness! This stuff is like crack, it is so addictive! Even my daughters, who aren’t big fans of coconut, loved this. I like it better than dairy vanilla bean ice cream, and I’m a long time vanilla bean ice cream aficionado! Just an amazing recipe! Thanks so much!

  153. Jackie says

    Hi- I replaced the sugar with stevia as I can’t have any sugar right now due to Lyme and Candida. My ice cream was really soft out of the machine- softer than soft serve, but then it froze like a brick. I tried making it again and kept it in the ice cream maker for longer so it was soft serve, but then it froze like a brick and was dry as it melted…almost like it was too aerated? Does the sugar keep ice cream soft? Any input would be appreciated- the flavor is awesome, whish I could have the sugar :)

    • Costas says

      Hi Jackie
      Hope you don’t mind if I stick my oar in here. To your questions:
      1. Too much air? Not possible using any machine made on planet earth. Air in any ice cream makes it lighter, smoother (as in smaller ice crystals), fluffier and softer (as in easy scoop), etc., and certainly not a rock solid hard brick. So you’ll need to look elsewhere for an explanation.
      2. Stevia? Hmm……well, yes, that could well explain your experience. You are quite right to surmise that sugar has the effect of keeping ice cream soft. Like salt, it lowers the freezing point of any liquid, but it’s highly unlikely that stevia has the same effect. I have two suggestions for you that might help next time around:
      a) Check your freezer temp. It shouldn’t be lower than -18C, and
      b) Try xylitol instead of stevia. Not only will it lower the freezing point of your ingredients (just like regular sugar), but it is also a proven bactericide, and is free of the ‘aftertaste’ that some ppl complain of when stevia is used.
      Oh yeah – good luck.

  154. Costas says

    @ Susane – Read my comments just above yours about using cream instead of oil – it will solve your lump problem, and give a better result to boot.

    @ Kifah – Not only should you use coconut cream & coconut milk, but if you like it with ‘bits’, you can also dissolve 3 x 50g coconut bars in the milk over gentle heat for added coconutiness. Again, refer to my comments just above yours.

  155. Susane says

    THANK YOU for the recipe! One question though – we left the ingredients to chill overnight and the next morning there was a separation of a thin hardened layer on top and trapped liquid on the bottom. Is that normal? We ended up just breaking up the top layer into pieces and churning it all but even after the churning process there were still some mini bits of the frozen layer even after the churning… still delicious though!!! Just checking to see what the consistency of the ingredients should be after chilling it! Appreciate any feedback thank you!

  156. Costas says

    My first comment failed to appear for some reason, so here is my 2nd & last attempt – sans link, (just in case that was the cause) and much modified.

    To all those who have been disappointed with the results, try coconut cream instead of oil. Google it for sources in your country. I made it with Sainsbury’s coconut cream – rated as one of the best of its kind – and it worked fine. It made a superb, smooth, creamy ice cream, no lumps, and I didn’t even use heat or an ice cream maker. The missus loved it – one of her favorite flavors.

    I can’t rate the recipe, coz I didn’t follow it. I knew from experience that using coconut oil was asking for trouble. Not only is it solid at room temperature, but freezing makes it practically rock-hard, and integrating it with the other ingredients requires a chemistry set and a couple of industrial processes that are best avoided.

    I hafta admit, it remains a complete mystery to me how anybody managed to get a good result from this recipe.

    • Costas says

      PS I should also add that coconut cream has a stronger flavor than coconut oil, which is quite bland by comparison. In fact, I’m hard pressed to come up with a single reason for using oil in this recipe. Cream whips it in every department (pun intended), and I hope that Dana will take note and amend her recipe accordingly, if that’s at all possible.

  157. Jackie says

    My ice cream is rock hard after being in the freezer for a day- dos I leave it in the ice cream maker too long, or did I take it out too soon? It only took 10 minutes to get to a soft serve consistenc an. Delicious flavor on day one though!

  158. Tenley says

    The coconut oil ruins it. There are hard chunks of oil that never incorporate into the ice cream :(( Wasted ingredients.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

  159. Jackie says

    I have hypothyroidism so I generally try to avoid all canned foods – do you think it would be possible to make the ice cream using homemade coconut milk (desiccated coconut + water, then strained?), or would it not be creamy enough?

    Any tips?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, we think you would need to make it really thick (use less water) for it to work, but it might! Let us know if you try it!

  160. Megan says

    I am trying to reduce/eliminate refined sugar. Do you think date paste would be a decent sub for the sugar?

    You are my “go-to” site for fabulous recipes – ALWAYS!! I’m entertaining beginning my own blog & it’s because of your inspiration – you’re amazing!!!

    Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, the sugar adds a textural element that we’re not sure would work. But perhaps sub up to half of the sugar with date paste?

  161. Ali says

    I have been waiting to try this recipe until we purchased an ice cream maker and was a little disappointed in the result. Like other comments on this post, we experienced a hardened wax surface after chilling the mixture in the refrigerator. It did not break apart in the ice cream maker and as a result, we had hardened coconut oil in the ice cream. Ours also did not look as white or creamy as the photos suggest and we used full fat coconut milk as called for…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

  162. Elsie Hensley says

    I have tried many times to make coconut milk ice cream, but whenever I put the mix in the refrigerator to cool, a hard waxy layer forms on top. If I go ahead and put this in the ice cream maker, there are unpleasant chunks of hardened coconut milk in the ice cream –yuck! Do have any solutions to make the mixture stay mixed while cooling enough to put into the ice cream maker?
    I sure would appreciate your advice
    Thanks,
    Elsie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elsie, we’ve updated the recipe with coconut cream/milk brand recommendations and a new method as several people had trouble with the coconut oil separating. Hope that helps for next time!

  163. karl says

    hi, I wonder if I can skip the vanilla bean (don’t have right now), and can I use alcohol infused vanilla, the alcohol will not have interference with the freezing. I am not a fan of gelato, so I am looking for harder consistency. otherwise I love this recipe, and would love to make it!!! (like tonight)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      To replace the vanilla bean, you can try doubling the vanilla extract. We used a bourbon vanilla extract, so yes, that should be fine! For a creamier consistency, we would recommend using coconut cream. Hope that helps!

  164. Annabel says

    Much obliged to you such a great amount for a formula without cashews. My children are allegic to all nuts, and I was considering how I could make a vanilla frozen yogurt with coconut. Your mango raspberry coco sorbet has as of now been a colossal hit in our home, can hardly wait to attempt this one.

  165. Mandy says

    We made this last night and my husband raved about how good it was. He can’t eat dairy or gluten, so we frequent your blog. We also love your gluten free pizza crust. Thank you for your simple, delicious recipes!

  166. Ashley R. says

    Like some others, the coconut oil separated from the coconut milk while in the fridge. I thought it may have been caused by me adding solid coconut oil to the mix on the stove, so I decided to try again. I strained the solids from the liquids, melted the solids, used an immersion blender to whisk while slowly adding the liquids to attempt to emulsify the two, placed the mixture back into the fridge and the solids still rose to the top. I won’t be adding coconut oil to my next batch.

    This is the first recipe of Minimalist Baker that has not met, or exceeded really, my expectations. I am sad!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

  167. jessicaray4 says

    Annalisa, I didn’t make this formula, however a comparable one that did not call for coconut oil. I utilized full fat coconut milk, pure sweetener, and included cocoa powder for a chocolate frozen yogurt base. Mine still turned out grainy without including coconut oil. It might be the brand of coconut milk (Chaokoh) that I utilized… I’ve utilized it once before as a part of frozen yogurt and I couldn’t have cared less for the grainy surface it gave in the wake of solidifying. Later on I might take a stab at utilizing an alternate brand of coconut milk….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve included updated brand recommendations in the recipe notes. Hope that helps for next time!

  168. Marie Pierce says

    This formula is great, the main objection I have is including the coconut oil… putting the blend into the cooler in the wake of warming it up on the stove top makes the coconut oil set in the refrigerator and results in huge surface pieces when it chills off in the ice chest before adding it to the dessert creator… .I wound up scooping them out before adding to my frozen yogurt churner. I think in future with this formula I won’t include the coconut

  169. Keysi says

    This recipe looks amazing. I’m definitely trying this tonight. Kind of a newbie here but when you say to use a vanilla bean pod, do I used the whole vanilla bean stick? Thanks!

  170. Haley says

    I have never liked ice cream (as a vegan or not), but I am surrounded by people who love ice cream. I have made this vanilla ice cream twice now and both times it has been not only the most delicious ice cream I’ve ever had, but also an ice cream I can truly get down with. An ice cream I can crave. But then again, so is the chai ice cream from your blog (which I also love). Love them both, and hope to try more of your ice cream recipes in the future.

  171. Mel says

    This recipe is good, the only complaint I have is adding the coconut oil…putting the mixture into the refrigerator after heating it up on the stovetop makes the coconut oil solidify in the fridge and results in big surface chunks when it cools down in the fridge before adding it to the ice-cream maker….I ended up having to scoop them out before adding to my ice-cream churner. I think in future with this recipe I will not add the coconut oil.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

  172. Taylor says

    Hi Dana! I make tons of your recipes, and I love them all – especially the vegan ice creams!

    My fiancé has been begging me to add protein to your ice cream mixes, so I was considering adding a few scoops of vanilla flavored vegan protein powder to this recipe in particular. Have you ever tried adding protein powder to ice cream? I’d love your opinion!

    Thanks again for consistently filling my kitchen with delicious vegan recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor, we’ve never tried that! Our concern is it may make it gritty. Let us know if you try it!

  173. Ivy says

    Hi Dana,
    I have some coconut cream left over from another recipe. Can I use them up with combination of the coconut milk required?
    Regards, Ivy.

  174. Nadia says

    Hi!
    I was just wondering- I’m looking into purchasing an ice cream maker to make coconut ice cream and other dairy-free gelati and sorbets. I am aware that there is quite a difference between a ‘gelato’ maker and an ‘ice-cream’ maker in that ice-cream makers incorporate a lot of air into the churning to make it firmer and thicker, whereas gelato makers ensure no air gets into the mixture at all to make it creamy and rich. Do you think this would make a difference in the effectiveness of making dairy free ice-creams, specifically coconut milk ice creams? I don’t want to buy a gelato maker and end up with coconut slush! And at the same time, I don’t want to buy an ice-cream maker and end up with an icy frozen block of coconut!

    Any insight you may have would be incredibly helpful! I’m not exactly sure how the coconut milk would react to these ice-cream making methods.

    Thank you in advance!

    • Dana, not Shultz says

      Nadia, if you haven’t already invested in an ice cream maker, Cruisinart has 1 that has an ice cream paddle as well as a gelato paddle. In Dec of 2015 it was about $300. It has a compressor so no need to freeze bowls in the freezer. I love mine but have never used the gelato paddle so am unable to advise on its’ effectiveness.

  175. Andrea says

    I just made this and I love the flavor! It is a little oily – what is the purpose of the coconut oil? Just wondering if this is something i could omit next go around :) Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

  176. Annalisa says

    Also, what is the purpose of the coconut oil? If to make the ice cream creamier, can I put 1/4 tsp of xanthan gum instead? :)

  177. Annalisa says

    Is the coconut oil necessary? I read in the comments that the ice cream made from some of the other people turned out gritty from the coconut oil not emulsifying with the coconut milk. To avoid this can I just leave it out? Can you also answer this in the time span of 12 hours, haaha thanks!!

    • Camille says

      Annalisa, I did not make this recipe, but a similar one that did not call for coconut oil. I used full fat coconut milk, cane sugar, and added cocoa powder for a chocolate ice cream base. Mine still turned out grainy without adding coconut oil. It may be the brand of coconut milk (Chaokoh) that I used…I’ve used it once before in ice cream and I didn’t care for the grainy texture it gave after freezing. In the future I may try using a different brand of coconut milk.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

  178. C says

    Dana,
    I followed this recipe right perfectly, but it just never…turned to the churned, soft serve stage. I used premium full fat coconut milk. I stuck it in the freezer, hand churned every 1 hour for six hours, but it turned completely solid. :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      SO weird! I’m sorry it didn’t work out. So many others have had success! What brand of coconut milk did you use?

    • Hannah K says

      C – I had the same problem. I did it without an ice cream maker the first round. I tried again with the ice cream maker the 2nd time and still came out with a solid chunk with a fat layer on top! Not sure if maybe I didn’t churn it correctly??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Try substituting coconut sugar, or maybe even brown rice syrup. I haven’t tested these options, but they would be my top next choices!

      • Kea says

        I use honey in all my ice cream recipes!!! Honey adds a bit of water, but I don’t find it makes a huge difference – and if you add it in at the end you get honey swirls =D

        Also, thanks for this recipe, It was a good confirmation on using coconut oil in my ice cream. (otherwise i really barely follow recipes =P )

        • joe says

          Hi am trying this recipe without using sugar as I am intolerant to it. You use honey…how much do you use? Tks

      • Mimi says

        I made this using about 6 tbsp brown rice syrup and 1 tbsp Xyla (xylitol granules), to make this fructose-free and it worked great! Thanks so much for giving the technique for doing this by habd–I just picked a night ahen I was having a Downton Abbey marathon and so could remember to whisk it once an hour! It turned out really well. Tonight I’m going to try a version with coffee and cocoa nibs, and I also plan to try a version with lavendar. So excited to have found this recipe, I can’t tell you!

  179. Chari says

    I am due with our second child (literally any day now), and since our last kiddo had a horrible milk allergy, I have gone dairy free. After a couple $7(!) pints of dairy-free ice cream, I went looking for another option and stumbled upon your website to find this recipe. I finally made it today, and it is wonderful. I couldn’t leave well enough alone, and added some melted diary-free chocolate (with some coconut oil) while it was churning so it has some “chocolate speckles”. I love it. My kiddo loves it. Real winner. Thank you! (Didn’t have any issues with separation either like some mentioned. Very creamy!)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Glad you enjoyed it, Chari! Thanks for sharing and best of luck with your new kiddo!

  180. Katie says

    My try also resulted in the coconut oil solidifying on the top after being chilled. This didn’t surprise me when I saw it, as coconut oil, like most fats, does this (you know when you get a casserole or a curry out of the fridge, the solidified fats are always on the top and only melt when heated?) I wondered if maybe the icecream maker would break it all down but sadly no…it’s all in there at the moment churning around with great big chunks of hard coconut! The flavour is beautiful though.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

  181. Margaret Lowry says

    If this tastes anything like your sea salt caramel coconut ice cream I will be in heaven! Can’t wait to try it.

  182. Neeli @ Neeli's Unique Creations says

    This ice cream looks perfect, creamy, and rich. I don’t have an ice cream maker, but I do have a good hand mixer. I’ve used it to make ice cream in the past.

  183. Grace says

    Would this work with fresh coconut milk? I scooped out the inside meat of a fresh coconut and blended it with water. It’s in my fridge now with a thick layer on top and thin liquid on bottom. Would it work the same as canned coconut milk?

  184. Jess says

    This looks so good! I will need to invest in an ice cream maker! Do you think this would work with home made cashew milk instead of coconut milk? Definitely plan on trying this! Thank you for the recipe!

  185. Liz says

    Would this work with TJs coconut cream or would that be way too rich? Our local TJs has been out of coconut milk for months…not that I can’t grab a different brand at giant :)

      • Liz says

        All in all, this is an awesome recipe. Super simple, super quick, highly customizable and turns out great. Really creamy, very scoopable, and no ice crystals in sight! (Scoopable is what other dairy free recipes seem to mess up, in my experience — it really feels like you’re just scooping regular cows milk ice cream.)

        Holy cow this stuff is creamy! I ended up using two cans of Thai kitchen coconut milk, and it’s crazy how much the chilled, pre-ice cream form of this tastes like actual custard. It kind of blew my mind.

        I did run into a problem with the coconut oil — I brought everything to a simmer, removed from heat, whisked thoroughly, etc., but after chilling ended up with a thin, hard, semi-opaque layer on the top of the custard base. Pretty sure this was the coconut oil, which hadn’t combined fully with the coconut cream and sugar, and because I didn’t have time to reheat and rechill, I used an immersion blender and hoped for the best. I kind of knew this wouldn’t work but you never know?

        It — predictably — didn’t emulsify entirely, and ended up effecting the end result. Still a super creamy ice cream, but with a sort of underlying grainy mouthfeel — It was subtle enough that no one mentioned it but noticeable enough that I want to keep experimenting.

        In the future, because I’m totally trying this again next week, I’ll either eliminate the coconut oil from the recipe, or be sure to let it simmer for five minutes before taking it off the heat.

        I added chocolate ‘magic shell’ (chocolate+coconut oil, obviously…) and the end result was pretty incredible. Thanks for the awesome recipe — my dairy-free friends were thrilled!!!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, that’s so odd! I haven’t ever had that experience when adding coconut oil to frozen desserts. Perhaps leaving it on the heat a little longer and really whisking vigorously will help! Glad you still enjoyed it.

          • Liz says

            Yep, I think that’s exactly where things went wrong for me — but, easy to fix! Can’t wait to give it another go :)

      • Maggie says

        Would you use the whole can? I know in certain situations you skim off some parts and only use other parts. I was looking to use a can of TJs coco cream and a can of coconut milk. I am considering making this in compliment to your one bowl chocolate cake for my birthday on Saturday. Thanks! :-)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Maggie, Either works, but if you want a creamier consistency, just use the cream portion.

  186. Samantha @ThePlantedVegan says

    YUMMMMM! I thought I’d miss dairy after giving it up, but like you said…it’s hard to miss it when there are incredible dairy alternatives out there!

  187. Sarah | Well and Full says

    You are the ice cream queen, girl!! These recipes are making me seriously consider getting an ice cream maker….

  188. Jennifer says

    Hi Dana, Please what ice cream maker did you use here or do you recommend for someone (me) who has never used one and would love to get one to start making nice treats such as this. I’d greatly appreciate a response. Thank you!

  189. Sally says

    Do you still add ice etc to ice cream maker? Duh, I suppose I do but just for sure………

    I love coconut and hope to try it. I will have to rate it after making it

  190. Nicole H says

    Easy to make and delicious. I could not wait for it to chill for 4 hours and since my bowl was already in the freezer, I just mixed it right away…soooooo good :)

  191. Angelica Martin says

    Hi Dana! So inspired by your cuisine choices and food styling. Will definitely try the non-machine version of the recipe and see how I do.

    I am practicing my photography and want to know how you get those nice, colorful flat backgrounds? Is that something you do in post or have on “set?”

  192. genevieve @ gratitude & greens says

    Coconut milk ice cream is the best! I had to giveaway my ice cream maker when I was moving but I recently bought myself another one and I love it so much. Adding this to the list of ice creams I want to make before it gets cold!!

  193. tantefrancine says

    My system cannot tolerant uncooked milk. I don’t really understand it, because the milk has been pasteurized. Anyhow, I found out that I can consume milk if it has been heated, boiled. So I can consume ice cream that is made when the milk has been boiled. I cannot eat soft ice cream nor milk shake. They just go through me within less than 15 minutes. Maybe this is of some help to those who have the same problems like I do but does not know that they can drink or consume milk when the milk has been boiled. If you want to make ice cream cream without an ice cream machine, you can use the old fashion ice cube maker. I used to make them all the time. We call them ice-blokjes (diminutive ice blocks).

  194. Liz Slesinski says

    This recipe looks amazing! I can’t wait to try it.

    Have you ever tried making Fruchteis? It’s something that I can find in almost every gelato shop I’ve visited in Germany, usually in several fruit flavors. It’s delicious and has the best consistency, but it’s amazingly dairy-free!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but will have to try it if we ever come across it. Thanks for sharing!

  195. Sarah says

    Hi Dana, I just recently discovered this blog, and I love it! Like many of us I struggle with long recipe lists and complicated directions but you make it all look so easy and want me go to prepare this ice cream right now. Coconut is my old time ice cream flavor favorite, so this is definitely a plus! Thanks for sharing with us.

  196. sneha says

    Heyya.,You guys really do have amazing content and valuable products to offer. I look up to you guys as a rookie. You’re post on standing out through the noise has given me a lot to think about… and someday I hope to be as cool as you! Thanks again! :)

  197. Liv Faye says

    Hi Dana! Your recipes are always mind-blowing but when you make creamy anything the world just stops. You make magic I swear. Thanks so so much for the recipe!

    PS. your image says “exract”.

  198. Clover says

    I made this today and the flavor is great but when I took the mix out of the fridge there was a hard layer on top. Probably the coconut oil and some of the coconut milk. I tossed it in my vitamix but the ice cream had a grainy texture once made. What’s your thoughts?

    • Korrie says

      I had the same problem- hard layer- I assume from the coconut oil- and large chunks in the ice cream. Next time I won’t add the oil. I was wondering why it was in there…

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        So odd! I always add coconut oil to my recipes and it never turns out chunky. Did you blend it well? Was it melted?

        • Eric says

          If this happens, can the mixture be reheated before churning to make it smoother? My ice cream maker has a compressor so I don’t have to chill the mixture or freeze a bowl before churning.

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            That should work! However, I’d chill it again once more if you have to reheat it, otherwise, it likely won’t freeze when churning.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated the recipe with a new method as several people had trouble with the coconut oil separating, which I never experienced! However, I believe the changes will fix any separation. Sorry for the confusion!

      • Kathy says

        I am making this right now, and as it is churning it has chunks of frozen fat all throughout… it tastes good, but isn’t appealing to look at and the texture is like fat mixed with ice cream. I’m not sure what I can do to salvage this – any suggestions? Thanks

      • Brenda says

        Unfortunately I just tried this recipe and the whole lot split in the blender into a horrid mess. I threw it all away. What a waste of ingredients. Any ideas where I went Wrong? Thanks
        Brenda

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          That is so strange! Some people have mentioned having trouble with the coconut oil separating but I never have, despite rigorous testing. Perhaps leaving that out next time would help. Sorry it didn’t work out this time!

        • Emily says

          I had the exact same issue. Split completely as soon as it was in the blender. I have warmed it up to melt the solids so hopefully it’ll work out this time. I’ve put it in the freezer now so we shall see!

      • Stephanie says

        Hi! I’ve heard MCT oil is the way to go as it makes the ice cream softer and unlike coconocit oil it doesn’t separate. Is this new recipe soft without any oil or should I add 1 -2T mct oil?

  199. Danielle says

    What a fabulous recipe. The texture looks absolutely perfect, too! (Says a fellow ice cream connoisseur in earlier years).

  200. Faith VanderMolen says

    haha I used to be such an ice cream addict too! As in, I ate huge bowls of ice cream every night with ALL the toppings. Good thing I was a scrawny kid. Now I’m plant-based, so unless my ice cream is made with bananas I don’t eat it!! I’d eat this Coconut Vanilla Ice Cream in a heartbeat though!

  201. Hazel says

    Your ice cream looks amazing! Thank you so much for all these dairy-free recipes, I’m thoroughly enjoying the ice cream with my cow’s and soy milk allergy.
    I was wondering, could I perhaps substitute the vanilla extract by one or two extra vanilla beans? Vanilla extract is nearly unavailable in my country unfortunately.

    Thank you so much again! I can’t wait to try this recipe out.

    • cheryl says

      Make your own vanilla extract by soaking vanilla beans in vodka. In about a month, you can no longer smell alcohol and voila, you have vanilla extract!

  202. miss agnes says

    Thank you so much for a recipe without cashews. My kids are allegic to all nuts, and I was wondering how I could make a vanilla ice cream with coconut. Your mango raspberry coco sorbet has already been a huge hit in our house, can’t wait to try this one.

  203. Hannah Elizabeth says

    Thank you, thank you, thank you for the instructions for those of us without an ice cream maker!! I don’t have one, but kind of want one, but I keep telling myself that I would make WAY TOO MUCH ice cream if I did…’cause I love ice cream and you always have the best recipes! :)

  204. Julie says

    Every day I check in here see whats new of course it is always amazing. The 1,257 I love you blog is that you never have corn in your recipes! That is hard to get a way from because 1 I can’t eat it and 2 every body uses it. Thank you Dana!
    P.S.
    That looks amazingly like just normal Vanilla ice cream!

  205. Erin Williams says

    Minimalist Baker,

    Just want to take a minute to let you know how grateful I am for all of the education and tips you have to offer me as a beginning food blogger. I plan to take your photography course soon… and your video tutorials on setting up my website have by far been the most helpful of any other website I have navigated.

    You guys really do have amazing content and valuable products to offer. I look up to you guys as a rookie. You’re post on standing out through the noise has given me a lot to think about… and someday I hope to be as cool as you! Thanks again!

    PS. This ice-cream looks amazing… and the photography…. also amazing

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think I’ll tear up a little bit now ;D Thanks for the kind words, Erin! It means so much. I’m so glad you’ve found our resources helpful in setting up your blog. Best of luck with everything! Also, hope you give this ice cream a try and LOVE it. -Dana

  206. Mel @ The Refreshanista says

    I love how simple and REAL this ice cream is. Just pure, natural ingredients :) and I always enjoy your photos in your ice cream recipes! They’re so fun :)

  207. Katrina @ Warm Vanilla Sugar says

    haha, being an ice cream kid sounds pretty awesome, actually! Well, maybe not for your parents. I could certainly live on this flavour!