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4 Ingredient Coconut milk ice cream (with Almond Joy option)

A delicious coconut milk ice cream with dark chocolate, almond, and toasted coconut mixed throughout.
Print Recipe
Keywordcoconut, dairy-free, ice cream, vegan
Prep Time10 minutes
Cook Time30 minutes
Total Time2 hours 40 minutes
Servings4 servings


  • 2 cans coconut milk if there isn't a dairy allergy I would recommend using 1 can of coconut milk and 1 ½ cups of heavy cream for a better consistency
  • 1 can cream of coconut
  • 1 cup sugar
  • 1 ½ tablespoons vanilla paste or extract

Mix-ins (optional)for the Almond Joy Flavor

  • ½ cup toasted coconut
  • cup almonds roughly chopped
  • cup roughly chopped dark chocolate bar


  • In a medium mixing bowl, use a hand mixer and on low speed combine the coconut milk and sugar until the sugar is dissolved-about 5 minutes.
  • Stir in the coconut cream, toasted coconut, and vanilla.
  • Turn the machine on; pour coconut mixture into ice cream maker.
  • Let mix until thickened, about 20 to 25 minutes.
  • Gently stir in the chocolate and almonds.
  • transfer to a loaf pan, cover with foil and freeze for 2 hours before serving.


For a better consistency, substitute a can of the coconut milk with whole milk.


Calories: 603kcal | Carbohydrates: 67g | Protein: 6g | Fat: 37g | Saturated Fat: 26g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 442mg | Fiber: 4g | Sugar: 58g | Vitamin C: 1mg | Calcium: 60mg | Iron: 6mg