Dairy-Free Coconut Ice Milk
Prep time
Cook time
Total time
This simple formula yields lightly cream results that can be dressed up with your favorite toppings. Please note that the Prep time includes hands on time only. Allow time for refrigeration
Serves: about 1 quart
  • 3¾ cups + ¼ cup original or vanilla coconut milk beverage, divided
  • ¾ cup sugar
  • Pinch salt
  • 2½ tablespoons non-GMO cornstarch
  • Unsweetened toasted shredded or flaked coconut, for garnish (optional)
  1. Whisk together the 3¾ cups milk beverage, sugar, and salt in a heavy-bottomed saucepan. Place the pan over medium heat, and bring the mixture to a simmer.
  2. In a small bowl, whisk together the remaining ¼ cup milk beverage and cornstarch until smooth. Whisk the cornstarch slurry into the mixture in your saucepan. Cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon.
  3. Remove from the heat and let cool to room temperature. Once completely cool, cover and refrigerate for at least 3 to 4 hours, or up to 24 hours.
  4. Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Pack the coconut ice milk into a freezer-safe container and freeze for 3 to 4 hours for hard-packed.
  5. Remove the container from the freezer and let the ice milk soften for 15 minutes, or as needed to scoop. Serve topped with a sprinkle of toasted coconut, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/coconut-ice-milk