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!
Alisa’s Notes: Dairy-Free Coconut Ice Milk
For 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’re not in a coconut mood, then try my Chocolate Chip Vanilla Ice Cream Recipe.
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.
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.