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How To Make Coconut Milk Ice Cream {Without An Ice Cream Maker}

Coconut Milk Ice Cream

I love when I discover new ways to do things! I think that’s one of the reasons I love blogging so much! I get to constantly indulge my insatiable curiosity by trying out cools ideas that strike my fancy (and hopefully yours too!) How cool is that??

That’s exactly what happened when I came across this idea for making ice cream without an ice cream maker. I realize that ice cream makers aren’t that expensive, but they do require electricity to work and for something that isn’t used very often, they take up valuable storage space in your cupboard. I actually RARELY use mine because I never remember to put the freezer bowl in the freezer the day before. Bottom line….I like knowing how to do things WITHOUT the aid of a mechanical device….just in case. :-) (Wow, I’m starting to sound like a “prepper!”)

ice cream maker

My Mom used to make ice cream in an old fashioned hand crank ice cream maker. I remember endlessly cranking that thing on our patio in the summer heat. I wasn’t quite ready to go back to that!

I was looking for a method that I could make INDOORS with just the things I had in my kitchen. I found it at, ironically enough, TheKitchn.com. I ended up making a few tweaks because I wanted to make more than one pint at a time (that wouldn’t go far in this hungry household!)

coconut milk

I ALSO wanted to try my hand at making ice cream using COCONUT MILK instead of cream. Several years ago I developed an unfortunate intolerance to dairy and ever since then ice cream has been sadly lacking in my life! Needless to say I was excited about this project!!

So let’s get started!

First I made the ice cream mix. I LOVE Mint Chocolate Chip Ice Cream so I decided to adapt this recipe from FoodLovesWriting.com.

coconut milk ice cream

Mint Chocolate Chip Coconut Milk Ice Cream

Makes one quart of mix.

Ingredients:

  • (2) 13.5-ounce cans of full-fat coconut milk
  • 2 egg yolks
  • 2/3 cup sugar
  • 4 drops peppermint essential oil
  • 4 ounces semi-sweet chocolate, chopped (about 1 cup)

Directions:

coconut milk ice cream

Whisk the coconut milk, sugar, and egg yolks together in a medium saucepan and set over medium heat.

coconut milk ice cream

Stir the mixture on medium heat for 15 – 20 minutes (DON’T bring to a boil) until the mixture thickens enough to coat the back of a spoon.

Let mixture cool. I put it in a stainless steel bowl and placed it in the refrigerator. It was cool within 1/2 hour.

Once cool, add the peppermint essential oil and stir.

Now we’re ready to make ice cream! (Keep the chocolate handy, we’re going to add that near the end.)

coconut milk ice cream

How To Make Ice Cream Without An Ice Cream Maker

Ingredients

1 quart of your favorite ice cream mix, chilled (see my recipe above OR see more options at the end of the post.)

Equipment

  • Very large mixing bowl
  • Medium sized bowl
  • Crushed ice
  • 1 cup of Kosher salt
  • Electric hand mixer OR whisk
  • Towel

Instructions

1. Fill the large bowl about halfway with ice (I used a little less than half of a 10 lb bag of ice. I estimate that would be equal to about 6 trays of ice cubes.) Stir in 1/2 of the rock salt.

coconut milk ice cream

2. Nestle the smaller bowl in the ice. Try to get almost completely buried in the ice. Sprinkle the other half of the kosher salt on top of the ice around the smaller bowl.

3. Fill the smaller bowl with the ice cream mix. You’ll want to make sure your bowl allows for a little expansion as air is incorporated into the mixture.

coconut milk ice cream

4. Use your hand mixer at beat the mixture for 10 minutes. The mix will thicken considerably and get cold to the touch, but won’t turn into actual ice cream, yet. If you don’t have a hand mixer (or the power is out!) you can use a whisk, but you will need to whisk for at least 15 minutes. Great tricep workout!

coconut milk ice cream

5. After the 10 minutes, cover the nested bowls just as they are with a towel and place together in the freezer. Freeze for 45 minutes.

6. Remove the bowls from the freezer. The mixture should be the consistency thin pudding, especially on top. However, if you use stainless steel bowls (like I did) some of the ice cream will already be freezing up fairly solid on the sides and on the bottom. Don’t worry, just scrape the sides and bottom with a rubber spatula before mixing again.

coconut milk ice cream

coconut milk ice cream

7. Mix with the hand mixer for 5 more minutes. After 5 minutes the mixture will be the texture of a very soft soft-serve ice cream. This is also the point when you want to fold in the chopped chocolate!

coconut milk ice cream

8. Remove the smaller bowl from the large bowl, and cover the top with plastic wrap, making sure the wrap is touching the surface of the ice cream. Air is the enemy of creamy ice cream!

coconut milk ice cream

9. Freeze for an additional two hours, or overnight, before serving. (Mine was more than ready for scooping after 2 hours.)

coconut milk ice cream

Result?

DELICIOUS! The flavor and texture were EXACTLY what I hoped they would be. Creamy, chocolatey, minty! :-)  100% success in my book!

coconut milk ice cream

If you need an eggless version or a lower fat version, check out these recipes:

Sweetened Condensed Milk Ice Cream Base

Low-Fat Vanilla Ice Cream Recipe

Chocolate mint ice cream with chocolate chips and mint leaves, made using an ice cream maker.

Mint Chocolate Chip Coconut Milk Ice Cream

Jill Nystul
My Mom used to make ice cream in an old fashioned hand crank ice cream maker. I remember endlessly cranking that thing on our patio in the summer heat...but luckily, there's a much better way to make your own ice cream at home! 
3 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time: 45 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 349 kcal

Ingredients
  

  • 27 oz full-fat coconut milk
  • 2 egg yolks
  • 2/3 cup sugar
  • 4 drops peppermint essential oil
  • 4 ounces semi-sweet chocolate chopped (about 1 cup)

Instructions
 

  • Whisk the coconut milk, sugar, and egg yolks together in a medium saucepan and set over medium heat.
  • Stir the mixture on medium heat for 15 - 20 minutes (DON'T bring to a boil) until the mixture thickens enough to coat the back of a spoon.
  • Let mixture cool. I put it in a stainless steel bowl and placed it in the refrigerator. It was cool within 1/2 hour.
  • Once cool, add the peppermint essential oil and stir.
  • Add mixture to your ice cream maker and process.
  • Add the chopped chocolate during the last 5 minutes of the ice cream maker's processing.

Nutrition

Calories: 349kcalCarbohydrates: 26gProtein: 3gFat: 27gSaturated Fat: 21gCholesterol: 49mgSodium: 16mgPotassium: 295mgFiber: 1gSugar: 21gVitamin A: 70IUVitamin C: 1mgCalcium: 32mgIron: 4.2mg


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • Oh dear – I thought I’d found something here, but it has eggs in it – not very good for chickens, and loads of sugar – not very good for anti-ageing. A pity, because coconut milk is so nutritious.

    • I have allergies to milk, sugar & eggs, so I make coconut ice cream this way….freeze coconut milk in ice cube trays. Also, freeze peeled bananas. Add the coconut milk ice cubes to a VitaMix or blender with a frozen banana or two. (The frozen banana gives it a creamy ice cream texture). Blend well until soft serve consistency. (You may need to add coconut milk to loosen it.). Then add whatever flavors or additions you want.). Absolutely delicious!! :)

      • Thanks Kelley for sharing your version of coconut ice cream. I do not eat milk sugar or eggs either but was enthralled with Jillee’s recipe. Much appreciate the fact that you chose to share!

        Sk’s remark about your post being “the height of negativity” is ridiculous. I don’t see anything negative about it. Only a contribution to Jillees lovely recipe. Thanks

    • Let me start by saying I am usually about “minding your own business”…. And what you do is really your business, but it is just 8:30 in the morning when I am reading this post and your comment I couldn’t help but comment…. You are the height of negetivity! Seriously you are reading a post about home made icecream (usually considered a dessert loaded with sugar and usually eggs) yet you expected to find something without sugar and egg! Geez grow-up….there is no pleasing people.
      These days and the internet has become the perfect place for people to hide (since no one can see you) and bully others just to take out their frustration … Stop reading blogs if you don’t like them. Yes you can and should have an option and should be able to express yourself… But get real…. Seriously!! God bless and I hope you have a wonderful day…maybe you are just having a bad day. Keep up the good work Jillee…. I am a new reader who just found your blog couple weeks ago and love your blog.

      • Geez SK:
        I am also about minding my own business, but you are more negative than the person you are pointing a finger at…remember, there are 3 fingers pointing back at you. Funny that you say God Bless after reaming her out. Taking your own advice, maybe you should stop reading blog “comments” if you don’t want to see something that doesn’t agree with your opinion. Sounds like you got out of the wrong side of bed yourself …oh and “God bless and I hope you have a wonderful day…maybe you are just having a bad day yourself.” So, how does my comment make you feel? I’m sure the same as the person you were criticizing.

        Thank you for the recipe Jillee, great suggestions on how to freeze the ice cream without an ice cream maker!

      • Thank you for your comment to SK. She was indeed being extremely negative. The person making a comment on it containing egg and sugar just comment on it, didn’t say anything negative to Jillee. I too had hoped for a recipe without eggs and will explore the suggestions others made.

      • I apologize for the comments, on reading it myself it does seem very rude and that was not my original intention, I just got carried away. The point I was trying to make is about people posting negative/rude comments on a blog to vent their frustration with life in general. It seems the internet has become a place for bullies who get to hide behind the ip mask. I mean why read a post about icecream and then say you don’t like the post because the recipe has too much sugar, doesn’t that almost sound a little ridiculous? Even I did decided not to try the recipe since it has eggs, but I wasn’t going to post that…I just decided move on and read the comments to get ideas from them and led to my original comment. Anyways this post is about the wonderful icecream recipe… People (including me) we should be saying nice and sweet things worthy of the pictures and the end product.

      • Jillee,
        I know this is not the best place to ask you a question, but I didn’t know how to get to you.
        I read you blog when you redid your kitchen and counter tops. I am not in the middle of doing my cupboards. What a job…but hoping it will be worth the extra time it is taking. I steam cleaned everything before I started with the first step, deglossing, Now I am on the first base coat.
        My question is..How are they holding up? Are you glad you painted them? How is your counter top holding up after you did it? I really need to do my counter top, but I am afraid it will make up, scratch, or not hold up under cleaning. I am using the Rust- oleum Cabinet Kit. I believe that is what you also used. I am also going to use the Rust Oleum counter kit.
        I would love to hear your thoughts on how they hold up before I do the counter tops.
        Thanks so much for you time.
        Cherrie

  • So excited to hear that substituting coconut milk for cream will work. That’s brilliant. I will try with my ice cream maker. Yes, the box takes up space in the pantry, but I just leave the bowl in the back of my freezer wrapped in a plastic bag to keep out the freezer dust.

  • I love this idea. Our ice cream maker broke down a few years ago
    And has yet to be replaced. I have the peppermint essential oil
    But, it’s not the sparks brand. So can I use peppermint extract in
    Place of the peppermint oil?

      • I love the idea and the fact that others posted recipes without eggs or sugar. “Something for everyone” has come out of the original, fabulous post. I don’t like chocolate or mint, so I’m wondering how much vanilla would be needed…or caramel…or strawberries? Anyone know? Thanks, and hope I didnt’ sound negative. :)

  • About how much did it make when you were all done? Looks yummy, I ‘ve always wanted to try the coconut milk versions you can buy at the store. But even better to make your own.

  • Mmmmm I might give this a try since my ice cream maker broke. I want to get another one soon. I always put my freezer bowl in the freezer as soon as I cleaned it up. Then it was ready for the next time I wanted to make ice cream. I love ice cream.

  • I am dairy sensitive too.

    Here is how I do my ice cream for me and it’s really fast.

    In a food processor add a cup of frozen fruit and 1/4 to 1/2 cup of (I use soy yogurt that I make). You could use coconut milk or almond it just needs a little liquid. Pulse this slowly and add Sweetner of your choice, ( I use stevia).

    Thanks for your posts. I love your blog.

  • This is great.i just took one of my sons off dairy because of horrible eczema.he is sad about not getting ice cream.i can’t wait to make it for him and the rest of the family.it sounds delicious!

  • Jillee,

    Thank you! Another stroke of brilliance that you’ve shared today! My son can’t eat milk (without an asthma attack!) Not only is it an amazing recipe, but adding (FOOD GRADE, HIGH QUALITY) essential oils into it for added health benefits, too!? AWESOME! I’m running to the store for coconut milk! My Young Living Peppermint awaits!
    Thanks!!

    – Rebecca –

  • I was just wondering if the taste of the coconut comes through. Most likely the peppermint over powers it. Crazy, but I am looking for a recipe that tastes of coconut but doesn’t smell of coconut. My son doesn’t like the smell of coconut; he says the smell tells his brain that he is trying to eat suntan lotion. He doesn’t mind the taste of coconut, but that he just can’t get passed the smell. Worth a try. I think I’ll put some almost frozen crushed pineapple in mine.
    Thanks for doing all the leg work, trouble shooting and the tutorial.

  • This looks heavenly! Do you think it could be made w/o the sugar or is it needed to create texture and consistency?

    Thanks for the inspiration!

    Wishing you sunshine & cheer,
    Bianca

  • Jillee, I have an ice cream maker. According to my manual, it says to chill the ice cream mix for at least 4 hours. However, you said you only chilled yours for a half hour? How long should I chill the ice cream mix?

  • […] was perfection, but you can give your own favorite flavors a try!  I followed the recipe from One Good Thing by Jillee and switched out the peppermint for 1 teaspoon rum extract and the chocolate for about a cup of […]

  • Oh My Gosh This was so delicious!!! I followed the recipe almost exactly but I traded the peppermint for vanilla extract and added a 1/4 cup of shredded coconut so it was Coconut, Chocolate Chunk Ice Cream and it was so good!!! I highly recommend this especially as I am lactose intolerant, but it tasted exactly like dairy coconut ice cream and all of my family loved it!!! Thanks so much for sharing!!!

  • What would you substitute for eggs? The custard recipe sounds good, but I have no time for the machinations of this process. It needs to go straight into the ice cream machine and be done with it.

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