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Coconut Ice Cream
Course: DessertsCuisine: Vegan, TropicalDifficulty: MediumServings6
servingsCalories112
kcalTotal time4
hoursThis Vegan Coconut Ice Cream recipe offers a creamy, tropical dessert that’s both dairy-free and easy to make using a high-performance blender. Combining frozen coconut milk cubes with ripe bananas, maple syrup, and vanilla extract, this ice cream achieves a rich, smooth texture without the need for an ice cream maker. The addition of coconut flakes enhances the tropical flavor and provides a pleasant texture contrast. Perfect for those following a vegan diet or looking for a healthier ice cream alternative, this recipe can be quickly prepared and customized to suit different taste preferences. Whether served immediately for a soft-serve consistency or frozen for a firmer scoop, this coconut ice cream is a refreshing treat ideal for warm weather or any time a creamy, coconut-flavored dessert is craved.
Ingredients
3 Tablespoons (45 ml) maple syrup
1 teaspoon (5 ml) vanilla extract
1/2 cup (112 ml) full-fat canned coconut milk, frozen into cubes
2 medium bananas, frozen
1/4 cup (20 g) coconut flakes
Directions
- Freeze coconut milk in ice cube trays for several hours or overnight.
- In a high-performance blender, add ingredients in the order listed.
- Start blending on low speed, gradually increasing to high.
- Use the tamper to push ingredients from the corners into the blades.
- Blend on high for 1-2 minutes until smooth and creamy.
- Scoop into bowls and sprinkle with additional coconut flakes.
- Serve immediately or freeze for a firmer texture.
Notes
- For quick preparation, use 1/2 cup liquid coconut milk plus 1 cup ice, then freeze the blended mixture for 1 hour.
- This recipe is designed for a 32-oz Vitamix container. Double or triple for larger containers.
- Use frozen bananas to avoid diluting the flavor with additional ice.
11 responses to “Coconut Ice Cream”
I made this in my 64 oz size container last night and it was a huge hit with the brownies I made. It made a super loud scary noise while I tamped it down so I only blended for 30 seconds. Still, really good! I’m assuming I should use the smaller container size (which I haven’t yet purchased)
Haven’t made it yet….So, likeTari A’s question, can I use my 48 oz container? I don’t think they make a 32 oz for the A3500 series. That’s what I have and I love it. I’d like to try but want to know if a regular size recipe will work in my 48 oz container.
Hey Susan, yes, you can absolutely use the 32-ounce. 🙂
This sounds delicious. I haven’t made it yet, partly because I just found it and mostly because I only have a 64 ounce container with my new A3500. I’ve been considering a smaller container. I’ve checked with Vitamix and the only one compatible with my A3500 is a 48 ounce. I really don’t want a double or triple batch of this, so do you think I can do one batch in the 48 ounce?
Hi Tari, Yes, the 48-ounce will work great for this recipe as it’s listed. 🙂
I am so glad I found this recipe. I had an idea to make ice cream out of some coconut milk I wanted to use up and bananas. I didn’t have to go through the process of trial and error. It is delicious
Heyhey! So glad you like it — share it with friends 🙂
Where can I get a book for my Vita-Mix 3500 I lost my book
Can you contact me at (289) 400-8015
Thank youAmazingly rich, smooth and yummy! My first nice-cream attempt ever came out beautifully!
Deeelish!!! Wonderful vegan ice cream that’s easy to make and so yummy ! So glad I found you guys ! Thank you!
Sharing all your recipes with family and the band !!
We’re going to be feeding the band?!? Have them tell their live audience! 😉
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