Sunday, March 7, 2010

Coconut Milk Ice Cream in the ice cream maker

This is a staple in our house. 3 out of the 5 of us are cow's milk intolerant and the store-bought non-dairy ice cream is pricey! This recipe makes about one whole gallon and it is creamy and delicious. It has a slight coconut taste, but it is not overpowering. I usually just make plain vanilla flavored, but once I did use a natural mint flavoring instead and added chocolate chips. Mint chocolate chip is my hubby's favorite, so he was very happy with this:)

Coconut Milk Ice Cream

Mix together 5 cups coconut milk (I use 3 cans), 2 cups other milk (I use original rice milk), 2 cups sugar & 2 tsp vanilla extract. Mix together and refrigerate overnight. Use this mixture and follow your ice cream maker's instructions. In mine, I pour the mixture into the well and then layer ice & rock salt around the outside. Plug it in and leave it until it stops about 45 minutes later. (my dad got me an ice cream maker for $10 on clearance at walmart one time - thanks dad!).

Variations: for chocolate chip, add in chips after mixing in ice cream maker. For mint, substitute approved mint flavoring for vanilla.

Note: I tried using all So Delicious coconut milk from the carton and it was too thin. The canned coconut milk is thicker and gives the ice cream a better consistency. It doesn't taste too much like coconut. You could also mix in frozen fruit or crushed oreo-like cookies at this point I guess, but I've never tried it.


  1. Do you use the Trader Joe's lite coconut milk in this or the Whole Foods one? The coconut milk from the Indian grocery has all the bad stuff in it so I would rather use TJ's...or Harry's.

  2. I use 365 coconut milk. I tried it once with the lite from Trader Joe's and it didn't have enough fat...the ice cream wasn't as good. Also, the cartons of so delicious coconut milk weren't fatty enough either.