Coconut Ice Cream Recipe Vegan Sugar Free and Delicious

There’s something irresistibly creamy and refreshing about coconut ice cream, especially when it’s made vegan and sugar-free. This delightful treat is perfect for anyone seeking a luscious dessert that aligns with plant-based and health-conscious lifestyles.

Using wholesome ingredients like coconut milk and natural sweeteners, this recipe delivers a rich, velvety texture without any dairy or added sugars. Whether you’re managing dietary restrictions or simply want a guilt-free indulgence, this coconut ice cream hits all the right notes.

In this blog post, I’ll guide you through a simple, step-by-step process to create your own batch of vegan sugar-free coconut ice cream at home. Get ready to discover a delicious frozen delight that’s not only nourishing but also incredibly easy to make.

Let’s dive in and whip up a batch that will have everyone asking for seconds!

Why You’ll Love This Recipe

This coconut ice cream recipe stands out because it combines the best of both worlds: it’s vegan-friendly and completely free from refined sugars. Using natural sweeteners like monk fruit or stevia, you get sweetness without the sugar crash.

Plus, coconut milk provides a rich, creamy base that mimics traditional ice cream flawlessly.

It’s naturally gluten-free and free from common allergens, making it a safe dessert option for a wide range of diets. The recipe is highly customizable too — you can add your favorite flavors or toppings to suit your tastes.

Best of all, it requires minimal equipment and simple ingredients, so you can enjoy homemade ice cream anytime!

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk – chilled overnight for best results
• 1/4 cup monk fruit sweetener (or preferred sugar-free sweetener like stevia or erythritol)
• 1 tsp pure vanilla extract
• 1 tbsp coconut oil (optional, for extra creaminess)
• Pinch of sea salt
• Optional add-ins: shredded unsweetened coconut, cacao nibs, or chopped nuts

Equipment

• Blender or food processor
• Mixing bowl
• Whisk or hand mixer
• Ice cream maker (optional but recommended for best texture)
• Freezer-safe container with lid
• Measuring cups and spoons

Instructions

1. Prepare the coconut milk: Chill the cans of coconut milk in the refrigerator overnight. This allows the cream to separate and solidify at the top, which is essential for a creamy ice cream base.
2. Scoop out the coconut cream: Open the chilled cans and carefully scoop the thick coconut cream into a mixing bowl, leaving the watery liquid behind (you can save it for smoothies).
3. Add sweetener and vanilla: Add the monk fruit sweetener and vanilla extract to the coconut cream. Whisk vigorously using a hand mixer or a whisk until the mixture is smooth and fluffy.
4. Incorporate coconut oil: Melt the coconut oil gently and stir it into the coconut cream mixture. This step is optional but helps improve the texture and richness.
5. Blend the mixture: For an ultra-smooth consistency, transfer the mixture to a blender or food processor and blend for about 30 seconds.
6. Churn the ice cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-30 minutes. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container.
7. Freeze and stir: If not using an ice cream maker, freeze the container. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals, repeating 3-4 times until fully frozen and creamy.
8. Add mix-ins: During the last few minutes of churning or after the final stir, fold in any optional add-ins like shredded coconut or nuts.
9. Freeze until firm: Cover and freeze the ice cream for at least 4 hours or overnight for best texture.
10. Serve and enjoy: Remove from the freezer 5-10 minutes before serving to soften slightly, then scoop into bowls and indulge!

Tips & Variations

“For a creamier texture, always use full-fat coconut milk and chill it thoroughly before use.”

• Sweetener swaps: Feel free to swap monk fruit for stevia, erythritol, or allulose, adjusting quantity to taste.
• Flavor twists: Add matcha powder, cocoa powder, or a splash of almond extract for different flavors.
• Fruit swirls: Blend in a swirl of pureed berries or mango for a fruity kick.
• Nutty additions: Toasted pecans or walnuts add a delightful crunch.
• Make it chocolate: Stir in sugar-free chocolate chips or homemade sugar-free fudge sauce.

Nutrition Facts

Serving Suggestions

This vegan sugar-free coconut ice cream is incredibly versatile and pairs beautifully with a variety of desserts and toppings. Serve it alongside fresh tropical fruit like mango, pineapple, or kiwi to enhance the coconut flavor.

Drizzle with a sugar-free chocolate or caramel sauce for a decadent touch. You can also enjoy it plain, topped with toasted coconut flakes or chopped nuts for added texture.

For a fun twist, scoop it into a waffle cone or sandwich between two vegan cookies for an ice cream sandwich.

Looking for more wholesome dessert inspiration? Check out our Peanut Butter Gelato Recipe or the indulgent Paula Deen Red Velvet Cupcake Recipe for some sweet variety.

Conclusion

This vegan sugar-free coconut ice cream recipe is a game-changer for anyone craving a creamy, dairy-free treat without the added sugar guilt. With just a handful of natural ingredients and simple preparation, you can enjoy a luscious dessert that’s both nourishing and satisfying.

The versatility of this recipe means you can easily customize it to suit your flavor preferences or dietary needs, making it a staple in your healthy dessert repertoire.

Whether you’re vegan, sugar-conscious, or simply love the tropical taste of coconut, this ice cream delivers on texture, flavor, and nutrition. Don’t forget to explore our other recipes like the comforting Bariatric Meatloaf Recipe or the tangy Pickled Cherry Pepper Recipe for more delicious meal ideas.

Happy cooking and indulgent eating!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Coconut Ice Cream Recipe Vegan Sugar Free”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and refreshing vegan coconut ice cream made without any added sugar. Perfect for a healthy and guilt-free dessert.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cans (13.5 oz each) full-fat coconut milk”, “1/4 cup erythritol or preferred sugar-free sweetener”, “1 tsp vanilla extract”, “1/4 tsp sea salt”, “1 tbsp coconut oil, melted”, “2 tbsp unsweetened shredded coconut”, “1 tbsp ground flaxseed (optional for creaminess)”, “1/2 tsp xanthan gum (optional for texture)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Combine coconut milk, sweetener, vanilla extract, sea salt, and melted coconut oil in a blender.”}, {“@type”: “HowToStep”, “text”: “Add ground flaxseed and xanthan gum if using, then blend until smooth.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes).”}, {“@type”: “HowToStep”, “text”: “Stir in shredded coconut during the last 5 minutes of churning.”}, {“@type”: “HowToStep”, “text”: “Transfer ice cream to a container and freeze for at least 2 hours before serving.”}, {“@type”: “HowToStep”, “text”: “Let ice cream sit at room temperature for 5 minutes before scooping.”}], “nutrition”: {“calories”: “250”, “proteinContent”: “3g”, “fatContent”: “24g”, “carbohydrateContent”: “6g”}}