Guilt-free Coconut Milk Ice Cream

Feb 19, 2015 | Ice Cream

Guilt-free Coconut Milk Ice Cream (No ice cream maker!)

Growing up allergic to dairy is rough. Add in the fact that your parents sell ice cream on a consistent basis makes it even tougher. Did I mention they sold soft-serve!? Tough childhood. But I made it through. Shout out to my sis who would sometimes skip her ice cream because she felt bad I couldn’t have any. xoxo

I learned the technique for freezing your coconut milk here!

Guilt-free Coconut Milk Ice Cream
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 2
  • 1 can room temperature, full-fat coconut milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey or coconut nectar
  • 5 drops liquid stevia
  1. Line a loaf pan or round cake pan with parchment paper.
  2. Vigorously shake your can of coconut milk to be sure it’s well combined. When you open the can, if it seems separated or chunky, pour in a blender and pulse until creamy.
  3. Pour the milk in the lined loaf pan and place in freezer. Freeze until solid (about 5 hours).
  4. When the milk is frozen, lift the parchment paper out of the pan and slam it on your counter breaking it into pieces. Use a knife to cut into smaller pieces. The smaller the pieces, the easier it will be to process.
  5. Place the milk pieces into a food processor and blend until smooth. Add vanilla, honey, and stevia and blend again until combined.
  6. For soft ice cream, it’s ready to enjoy!
  7. For hard, scoopable ice cream, pour the ice cream back into a lined loaf pan and place back in the freezer until hard. Let thaw on the counter for 10 minutes before scooping.
  8. Top with your favorite guilt-free topping! I use Lily’s stevia-sweetened chocolate chips.

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