Coconut Ice Cream

Coconut Ice Cream

231 Reviews 11 Pics
  • Prep

    5 m
  • Ready In

    30 m
Recipe by  SUEMB

“Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.”

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Adjust Servings

Original recipe yields 8 servings



  1. Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
  2. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

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Reviews (231)

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This is a very luscious coconut ice cream. The only thing I will do different next time is put the flaked coconut in the blender/processor with the milk and cream of coconut. The flakes made the ice cream a bit chewy in texture. Otherwise, this recipe is very easy and extra creamy. For those reviewers that are saying theirs turned out icy or not sweet, there is a huge difference between cream of coconut and coconut milk. It is like the difference between evaporated milk and sweetened condensed milk. Two brands to look for in cream of coconut are "Coco Lopez" and "Coco Colada".



I've prepared this recipe two ways and both ways were excellent. The first time I didn't have any cream of coconut. *NOTE* Cream of Coconut IS NOT the same as coconut milk. Substituting coconut milk for coconut cream would be like substituting evaporated milk instead of sweetened condensed milk. That being said, since I didn't have coconut cream, I substituted with a (14oz) can of sweetened condensed milk instead and added 1 and 1/2 teaspoons of coconut extract. It turned out excellent! The second time I made it as directed. Both times were delicious.



Coconut cream can be found in the mixer aisle of most supermarkets. It's used commonly in pina coladas. It is thick, syrupy, sticky, and extremely sweet. The coconut cream you often find next to coconut milk in Asian groceries is not what you want to use. Check the ingredients list for sugar.

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Amount Per Serving (8 total)

  • Calories
  • 407 cal
  • 20%
  • Fat
  • 29 g
  • 45%
  • Carbs
  • 35.9 g
  • 12%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 87 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Very Chocolate Ice Cream


next recipe:

Dairy-Free Coconut Ice Cream