Homemade Coconut Ice Cream

I often get asked what is my ultimate treat, my go to splurge…..It was hard to think of because I really don’t deprive myself of anything. If I want pizza, I make pizza.. Brownies, just stick on a batch, so I never feel like I have too many boundaries. However, after deep thought I have to say it’s definitely a good ice cream. It’s my thing I like to indulge on wind, rain or shine! I do have to say I much prefer a vegan ice cream alternative (the best place I ever had a vegan ice cream was Veganista in Vienna – OMG) and I’m a coconut or pistachio kind of girl! I love making ice cream but I don’t have an ice cream maker like some people so this is an easy recipe with minimal equipment (but it does require a little love).

Serves 8 portions (a bread container)

Cooks in 30+ Minutes


  • 4 tins full fat coconut milk refrigerated
  • 4 tbsp. coconut sugar
  • 4 tbsp. desiccated coconut
  • 1 tsp vanilla extract


  1. Once the coconut milk has been refrigerated for anything over 30 minutes the cream and liquid will have separated, scoop out the hard white cream into a bowl and discard (or keep the liquid for smoothies).
  2. Place the coconut sugar into a blender and blitz into a fine powder.
  3. Tip the coconut sugar and vanilla extract into the bowl with the coconut cream and blend using a hand whisk  (or food processor) until smooth.
  4. Stir in the desiccated coconut and pour into a bread tin or stainless steel lunch box.
  5. Place in the freezer for 2-3 hours.
  6. Now since we don’t have ice cream makers here is what you need to do – every 45 minutes I recommend blending the ice cream mix – it will be frozen in some parts more than others so break it up in the tin and scoop it out to remix.
  7. This will stop your ice cream from being icy and give it more of a creamy texture.
  8. I blended mine 3 times within a 2.5 hour window.