How long does it take to make Gluten-Free Coconut Ice Cream?

Gluten-Free Coconut Ice Cream takes about 32 minutes total — 20 minutes of prep and 12 minutes of cook time. It serves 4.

Is Gluten-Free Coconut Ice Cream safe for people with celiac disease?

Yes. This recipe uses only certified gluten-free ingredients and is tested to be safe for people with celiac disease and gluten sensitivity. Always verify that any packaged ingredients carry a certified gluten-free label.

Can I make Gluten-Free Coconut Ice Cream ahead of time?

Yes — you can prepare the components ahead and assemble before serving. Store prepped ingredients separately in the refrigerator for up to 2 days.

How do I store leftover Gluten-Free Coconut Ice Cream?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.

How many servings does this desserts recipe make?

This recipe makes 4 servings, with approximately 464 calories per serving. You can scale the ingredient amounts up or down proportionally.

Gluten-Free Coconut Ice Cream

By the Gluten Free Recipes team · Updated March 31, 2026

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.

Easy Gluten-Free Verified gluten free

Prep: 20 min Cook: 12 min Total: 32 min Serves: 4

At a glance: This easy desserts recipe yields 4 servings in about 32 minutes (20 min prep, 12 min cook). It uses 5 ingredients — including full-fat coconut milk, granulated sugar or maple syrup, pure vanilla extract — and walks through 5 steps. Updated March 31, 2026. Browse more desserts recipes or return to all gluten-free recipes.

Gluten-Free Coconut Ice Cream — desserts recipe, serves 4

Cross-Contamination Warning for Gluten-Free Coconut Ice Cream: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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:

4 servings

Ingredient amounts update automatically

Ingredients

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

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

Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
Coconut milk separates in the can — stir or shake well before using.
Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.

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Gluten Free Recipes Team

Celiac-safe recipe development and testing since 2026

Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.