Rich, creamy, and totally dairy-free, this coconut milk ice cream is sweetened with allulose for a smooth texture—no churning or ice cream maker required!
Prep Time: 5 minutes
Freeze Time: 3+ hours
Total Time: ~3 hours 10 minutes
Yield: About 6 servings
Calories: ~220 kcal per serving
Dietary Tags: Vegan • Dairy-Free • Keto-Friendly • Paleo • Gluten-Free
🛒 Ingredients
2 cans (13.5 oz each) full-fat coconut milk
¾ cup allulose (or sweetener of choice)
2 tsp vanilla extract (optional)
¼ tsp sea salt (optional)
👨🍳 Instructions
Prep the Container: Place a loaf pan or airtight freezer-safe container in the freezer to chill.
Blend the Base: Add coconut milk, allulose, vanilla extract, and sea salt to a blender. Blend until smooth and creamy—about 30 seconds.
Freeze: Pour the mixture into the pre-frozen container. Smooth the top and cover tightly. Freeze for at least 3 hours or until fully set.
Serve: Before serving, let the ice cream sit at room temperature for 10–15 minutes to soften for easier scooping.
📝 Notes
Allulose is ideal for ice cream because it prevents iciness and keeps the texture scoopable—even after freezing.
If using other sweeteners (like erythritol or monk fruit), texture may be firmer—let thaw longer before scooping.
Add-ins like chocolate chips, toasted coconut, or berries can be stirred in before freezing.
🥥 A Dreamy Dairy-Free Dessert
This coconut milk ice cream is so smooth and scoopable, you’d never guess it’s made without dairy. It’s perfect for those on vegan, keto, or paleo diets—or anyone craving a no-fuss frozen treat. No churning, no custard base, just blend, freeze, and enjoy.
📸 Step-by-Step Guide
🧊 Step 1: Freeze Your Container
Pop your loaf pan or storage container into the freezer while preparing the ice cream base. This helps the mixture chill quickly once poured.
🥥 Step 2: Blend the Ice Cream Base
In a blender, combine:
2 cans full-fat coconut milk
¾ cup allulose
2 tsp vanilla extract (optional)
¼ tsp sea salt (optional)
Blend until fully smooth and well combined—about 30 seconds to 1 minute.
🍶 Step 3: Transfer & Freeze
Pour the mixture into your chilled container. Cover with a lid or plastic wrap. Freeze for at least 3 hours, preferably overnight for a firmer texture.
🍦 Step 4: Scoop & Serve
Before serving, let it thaw for 10–15 minutes. This softens the ice cream and makes scooping a breeze.
🧂 Ingredient Insights & Substitutions
Why Allulose?
Allulose keeps the ice cream soft and scoopable without an ice cream maker.
Other sweeteners like erythritol or monk fruit can be used but may cause the ice cream to harden more.
Ingredient Swaps
No vanilla? Add almond extract or coconut extract for a flavor twist.
Want it nutty? Stir in chopped macadamia nuts or pecans before freezing.
Add texture: Fold in sugar-free chocolate chips, fruit puree, or toasted coconut flakes.
🍽 Flavor Variations & Serving Ideas
Add Flavors
🍫 Chocolate Coconut: Add 2 tbsp cocoa powder + 1 tbsp melted coconut oil to the blender
🍓 Berry Swirl: Swirl in ¼ cup mashed strawberries or raspberries before freezing
🌿 Mint Chip: Add ½ tsp peppermint extract + sugar-free chocolate chunks
Serve With
Fresh berries
Keto brownies or almond flour cookies
A drizzle of melted dark chocolate
Toasted coconut and a sprig of mint for garnish
🧊 Storage & Make-Ahead
Storage
Store in a tightly sealed container in the freezer for up to 2 weeks.
Place parchment paper directly on the surface to prevent freezer burn.
Make-Ahead
Make the ice cream base up to 3 days ahead and store it in the fridge. Freeze when ready.
Pro Tip
Use a warm spoon or ice cream scoop dipped in hot water for perfect scoops straight from the freezer.
📊 Nutrition (Per Serving – Approximate, without add-ins)
Calories: 220
Fat: 22g
Carbs: 4g (Net Carbs: 1g with allulose)
Protein: 1g
Sugar: 1g
Fiber: 1g
Allergens: None (Dairy-Free, Egg-Free, Nut-Free, Gluten-Free)
Dietary Tags: Keto • Vegan • Paleo • Low-Carb
❓ FAQ
Q: Can I use light coconut milk?
A: Full-fat is essential for creamy texture. Light coconut milk will make the ice cream icy and less rich.
Q: What if I don’t have a blender?
A: You can whisk vigorously in a mixing bowl, but a blender creates a smoother result.
Q: Can I churn this in an ice cream maker?
A: Yes! Churn according to your machine’s instructions, then freeze for an hour to firm up.
Q: Why does my ice cream get icy?
A: It’s likely due to a different sweetener or not using full-fat coconut milk. Allulose helps prevent iciness.
🥄 A Frozen Treat That Loves You Back
Whether you’re keto, vegan, or just coconut-obsessed, this recipe delivers all the satisfaction of real ice cream—without the dairy, sugar, or machine. It’s rich, refreshing, and so easy, it’ll be your new go-to.
📣 Made This Recipe?
I’d love to see your flavor twists and scoops! Tag @YourHandle on Instagram or drop a comment below with your favorite add-ins!