Vegan Coconut Vanilla Bean Ice Cream Recipe

Easy, cheap but decadent vegan ice cream for coconut lovers. Keep your ice cream maker ready so you can whip this up whenever the craving hits.

Course Dessert

Cuisine American

Prep Time 15

Freezing Time 1

Total Time 1 15

Servings serves

Calories 788kcal

2 13.5 oz can coconut cream full-fat, chilled; scoop out cream only (see notes). Approx. 800ml or 568g total
1/2 cup maple syrup or agave syrup use your preferred option – approx. 156g maple or 168g agave
2 teaspoons vanilla bean paste
1/4 teaspoon salt

Place the ice cream maker bowl in the freezer at least 24 hours in advance. Shake the bowl—if you hear liquid, it needs more time.

Scoop the thick cream from the top of the coconut cans into a large mixing bowl. Discard or save the remaining liquid for smoothies.
Add the syrup, vanilla bean paste, and salt. Whisk until smooth.
Taste and adjust the sweetness or salt if needed.

Pour the mixture into your frozen ice cream maker bowl and churn according to the manufacturer's instructions—usually 15–25 minutes, or until it resembles soft serve.
If you prefer a firmer texture, transfer the churned ice cream to a loaf pan, cover tightly with foil, and freeze for 4 hours or until set.
Let sit at room temperature for 10–15 minutes before scooping. Dip your scoop in hot water to make it easier.

Coconut cream: Choose canned full-fat coconut cream without emulsifiers. Brands that separate (fat vs. water) are ideal.

Leftover coconut water: Save it for smoothies—it’s naturally sweet.

Optional toppings: Add chocolate chips, chopped nuts, or fruit before serving if desired (not included in nutrition info).

Storage: Store in a covered container in the freezer for up to 1 week for best texture.