Gluten-Free Coconut Ice Cream

This lusciously creamy and dairy-free coconut ice cream, a perfect frozen treat. Its rich coconut flavor is balanced by a hint of sweetness, creating a delightful dessert experience.

Prep: 20 min Total: 410 min Serves: 4

At a glance: This easy desserts recipe yields 4 servings in about 6h 50m (20 min prep). It uses 5 ingredients — including full-fat coconut milk, granulated sugar or maple syrup, pure vanilla extract — and walks through 5 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Coconut Ice Cream: When preparing this desserts recipe, an ice cream maker that has churned cookie-dough or cookies-and-cream batches can hold crumbs in the dasher, so wash it thoroughly before use. Check that the shredded coconut and vanilla extract are labeled gluten-free.

Gluten-Free Notes for Gluten-Free Coconut Ice Cream: This recipe is naturally free from gluten-containing grains, relying on the richness of coconut milk for its creamy base.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for full-fat coconut milk, chilled overnight, granulated sugar or maple syrup, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 can (13.5 oz) full-fat coconut milk, chilled overnight Shop
0.5 cup granulated sugar or maple syrup Shop
1 tsp pure vanilla extract Shop
0.25 tsp salt
0.5 cup shredded unsweetened coconut (optional, for texture) Shop

Instructions

1 Open the chilled can of full-fat coconut milk and carefully scoop out the solidified cream from the top into a large mixing bowl, leaving the liquid behind for another use. You should have about 1 to 1.5 cups of coconut cream. Add the granulated sugar (or maple syrup), pure vanilla extract, and salt to the bowl with the coconut cream.
2 Using an electric mixer or a whisk, beat the coconut cream mixture on medium-high speed for about 2-3 minutes, until it becomes smooth and slightly fluffy. If using shredded unsweetened coconut for added texture, gently fold it in now until evenly distributed throughout the mixture.
3 Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for about 20-30 minutes, or until it reaches a soft-serve consistency. The ice cream will thicken as it churns and chills.
4 Transfer the churned ice cream to an airtight, freezer-safe container. Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming, then cover tightly with the lid.
5 Freeze the coconut ice cream for at least 4-6 hours, or until firm enough to scoop. This chilling time allows the flavors to meld and the ice cream to achieve its final, scoopable texture.

Nutrition (per serving)

464

Calories

Protein

42g

Carbs

16g

Fat

Fiber

126mg

Sodium

Tips & Notes

Chill the can overnight, as the ingredient list says, so the cream separates cleanly.
Freeze the ice cream maker bowl for at least 24 hours before churning.
Let the ice cream sit at room temperature for 5-10 minutes before scooping. Coconut ice cream freezes very firm.

Common questions

What cross-contamination risk is specific to Gluten-Free Coconut Ice Cream?

Check full-fat coconut milk, chilled overnight, granulated sugar or maple syrup, pure vanilla extract before they go into Gluten-Free Coconut Ice Cream. An ice cream maker that has churned cookie-dough or cookies-and-cream batches can hold crumbs in the dasher, so wash it thoroughly before use. Check that the shredded coconut and vanilla extract are labeled gluten-free.

How should leftover Gluten-Free Coconut Ice Cream be stored?

Freeze the ice cream maker bowl for at least 24 hours before churning.

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