This creamy coconut ice cream recipe is made with coconut cream, vanilla, and egg yolks for a rich, smooth base. It can be made easily in a Ninja CREAMi and can be customized with shredded coconut or your favorite sweetener.
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I've always loved coconut desserts, but finding an ice cream that actually tastes rich and satisfying without relying on dairy can be tricky. Store-bought coconut ice creams are often icy, overly sweet, or packed with fillers. That's why I started making homemade ice cream that gives me full control over the flavor, sweetness, and texture.
Using coconut cream instead of canned coconut milk produces a creamier ice cream. It's a great dairy free alternative to heavy cream. If you want a lower calorie option, use a can of coconut milk instead. It's what I use in my coconut milk ice cream which also uses a low-carb allulose-based sweetener.
Ingredients
Ice Cream Base
- Canned coconut cream (no sugar or gums added): Provides a rich, creamy texture without dairy or unnecessary additives.
- Monk fruit sweetener with allulose: Adds sweetness while keeping the ice cream low-carb and helping maintain a smooth, scoopable texture.
- Coconut extract: Enhances and intensifies the natural coconut flavor in the base.
- Vanilla extract: Rounds out the flavors and adds depth to balance the coconut.
- Egg yolks: Create a custard-style base that improves creaminess and prevents an icy texture.
Mix-Ins
- Unsweetened shredded coconut: Adds texture and extra flavor for a more satisfying bite.
Scroll down to the recipe card for quantities used.
Instructions
Combine coconut cream, sweetener, coconut extract, and vanilla extract in a medium saucepan. Bring to a simmer over medium-low heat, stirring frequently.
Place egg yolks in a small bowl and whisk together.
Temper eggs by slowly adding some of the heated coconut cream mixture to the egg yolks with a ladle.
Slowly whisk until eggs reach the desired temperature. Remove the coconut cream mixture from the heat.
Once the eggs have been warmed, slowly stream them into the coconut cream mixture while whisking to combine.
Strain the mixture into to remove any scrambled eggs.
Let cool in fridge uncovered for about 15 minutes. Remove from refrigerator and cover. Freeze in the CREAMi container on a level surface for about 24 hours
Place the pint container into the outer container of the Ninja CREAMi and lock the lid. Twist and lock into place, and then process on "LITE ICE CREAM". Remove the container from the machine and add a hole in the middle.
Add shredded coconut into the hole.
Do a mix-in cycle.
Hint: Temper the egg yolks slowly and whisk constantly, since rushing this step can cause the eggs to scramble and affect the smooth, creamy texture of the ice cream.
Variations
- Change the sweetener: Use monk fruit with allulose for low-carb, or swap in sugar, honey, or maple syrup for a more classic ice cream flavor.
- Add mix-ins: Stir in chopped dark chocolate, toasted coconut flakes, or crushed nuts after processing for extra texture.
- Boost the flavor: Add a pinch of sea salt, a splash of rum extract, or seeds from a vanilla bean for deeper flavor.
- Make it chocolatey: Whisk in cocoa powder or melted sugar-free chocolate to turn it into coconut chocolate ice cream.
- Adjust the richness: Use a mix of coconut cream and full-fat coconut milk for a slightly lighter, less dense texture.
- Make it vegan: Replace the egg yolks with a couple teaspoons of lecithin.
Tips
Top tip: Freeze the ice cream base completely flat and solid before processing, as this helps the machine create a smoother, creamier texture with fewer icy bits.
- Whisk constantly while tempering the egg yolks to keep the custard silky and lump-free.
- Strain the base before freezing to remove any cooked egg bits for the smoothest result.
- Let the base cool slightly before freezing to reduce ice crystal formation.
- Avoid sweetened coconut products to control sweetness. Use coconut cream and not cream of coconut.
- Add mix-ins only after the first spin so they stay evenly distributed and don't break down.
Serving suggestions
This ice cream is delicious on its own, but it also fits perfectly into a fun, build-your-own ice cream night at home. I like serving it alongside my ube ice cream for a colorful pairing that always gets people excited. The creamy coconut flavor balances beautifully with the nutty, slightly sweet ube.
It also pairs well with fruit-forward flavors like my strawberry ice cream, which adds a bright and refreshing contrast. Or, try topping it with some homemade mango coulis for additional tropical flavor.
Storage
Store the ice cream in an airtight container in the freezer with the surface smoothed flat to help prevent ice crystals from forming. If you're using a Ninja CREAMi pint, keep the lid tightly sealed. When you're ready to enjoy it again, let the container sit at room temperature for about 5 minutes to soften, or re-spin it in the machine for a freshly churned consistency.
FAQs
Yes! You can use a pint-sized ice cream maker like the DASH My Pint, or pour the base into a freezer-safe container and stir every 30 to 60 minutes until frozen to prevent ice crystals.
Absolutely! Using monk fruit with allulose or another keto-friendly sweetener keeps the ice cream low-carb without compromising sweetness or texture.
Egg yolks help create a custard base for creaminess, but if you want an egg-free version, you can omit them and increase the coconut cream slightly; the texture will be slightly lighter and less custardy.
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Recipe
Coconut Ice Cream (Dairy-Free)
Ingredients
Ice Cream Base
- 13.5 fluid ounces canned coconut cream no sugar or gum added (I used Thrive Market brand)
- ⅓ cup Monk Fruit Sweetener with Allulose or equivalent keto-friendly sweetener
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- 2 large egg yolks see note
Mix-Ins
- 2 Tablespoons unsweetened shredded coconut
Instructions
- Combine coconut cream, sweetener, coconut extract, and vanilla extract in medium saucepan. Bring to a simmer over medium-low heat, stirring frequently.
- Place egg yolks in a small bowl and whisk together. Temper eggs by slowly adding a some of the heated coconut cream mixture to egg yolks with a ladle. Slowly whisk until eggs reach desired temperature. Remove coconut cream mixture from heat.
- Once the eggs have been warmed, slowly stream the tempered eggs into the heated coconut cream mixture while whisking to combine.
- Strain the mixture into a CREAMi container to remove any scrambled eggs. Let cool in fridge uncovered for about 15 minutes. Remove from refrigerator and cover. Freeze on level surface for about 24 hours
- Place the pint container into the outer container of the Ninja CREAMi and lock on lid. Twist and lock into place and then process on "LITE ICE CREAM". Remove container from machine and add a hole in middle. Add shredded coconut into the hole then do a mix-in cycle.
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