Coconut Ice Milk: Cool Light & Creamy Vegan Dessert with Just 4 Ingredients


This dairy-free coconut ice milk recipe was originally shared with us by reader Yusra Bintul-Mustafa in 2014. It was a dessert entry in one of our recipes contests. The contest is long over, but I thought this simple creamy treat deserved to be recognized again. So I’ve updated the post and added some new tips!

Dairy-Free Coconut Ice Milk Recipe - A Vegan, Allergy-Friendly, Creamy Treat with just 4 Ingredients!

Alisa’s Notes: Dairy-Free Coconut Ice Milk

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsFor creamier dairy-free coconut ice milk that is still quite light, you can substitute lite coconut milk for all or part of the milk beverage. A can of lite coconut milk contains about 1 3/4 cups. This will also yield a more coconutty flavor.

If you need a corn-free option, you can substitute another starch for the cornstarch. Arrowroot starch or tapioca starch will likely yield the best results.

If you’re not in a coconut mood, then try my Chocolate Chip Vanilla Ice Cream Recipe.

Dairy-Free Coconut Ice Milk Recipe - A Vegan, Allergy-Friendly, Creamy Treat with just 4 Ingredients!

Special Diet Notes: Dairy-Free Coconut Ice Milk

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

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.

Key Pantry Supplies: Dairy-Free Coconut Ice Milk

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. The coconut ice cream looks and seems great with not many ingredients thanks
    do you really need and ice cream maker to freeze it? is that the only way?

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