A simple and creamy, dairy-free coconut ice cream recipe you can make at home (with or without the maker!). This vanilla-infused perfectly sweet ice cream pairs well with cake, pie or makes a great base for a vegan milkshake or serve on its own sprinkled with all of your favourite toppings!


  • 1 can of coconut milk full fat
  • 100g coconut sugar or sweetener of choice i.e. stevia (adjust acc)
  • 1 vanilla pod
  • 50g desiccated coconut


  1. Chill the can of coconut milk for at least 4hours before making the ice cream.
  2. When ready, empty the can of milk into a blender and add the other ingredients.
  3. Blend until smooth.
  4. When smooth transfer to a freezer-safe container with a lid.
  5. Freeze for about 30minutes, take it out of the freezer and whisk it briskly. Return to freezer.
  6. Repeat step 5 every 30minutes until ice cream is creamy and frozen through.
  7. Once ready to eat sprinkle with your favourite toppings such as toasted hazelnuts, cacao nibs, flaked almonds, caramel or chocolate syrup to name a few.