Simple Coconut Ice Cream (dairy, gluten, soy & egg free)

Here’s a simple coconut ice cream recipe that’s dairy, gluten, soy & egg free, and sweetened with pure maple syrup. So happy with how this ice cream turned out! It’s incredibly smooth, creamy, and decadent with just the right sweetness! I think canned coconut milk is my favorite ingredient of all! So versatile and can be good in savoury and sweet applications.


  • 2 cups Canned Coconut Milk (full fat, not light)
  • 1/3 cup Maple Syrup
  • 1 1/2 tsp Pure Vanilla Extract
  • 1/4 tsp Sea Salt
  • 2 tsp Grand Marnier or other hard liquor (optional – helps prevent ice cream from freezing too hard, making it more “scoopable”, also makes the flavour more complex)
  • 1/8 tsp Xanthan Gum (optional – helps thicken the mixture and prevent ice crystal)


  1. Prepare your ice cream maker according to manufacturer’s instructions – I used the Kitchenaid Ice Cream Maker Attachment and froze the bowl overnight.
  2. Mix all ingredients in a high speed blender or immersion blender until well incorporated. Refrigerate overnight (or at least 4 hours).
  3. Churn the ice cream mixture according to manufacturer’s instructions until it reaches a consistency similar to soft serve ice cream – for the Kitchenaid Attachment I churned the mixture for 25 minutes.
  4. Transfer to a freezer friendly container and freeze for at least 4 hours before serve (or eat the “soft serve” straight up!! So good!)


  • Optional ingredients for other flavours: I added lime juice & zest in mine, you can also add vanilla bean/ cocoa powder (need to add more coconut milk)/ toasted pecan/ peanut butter & jam/… the options are endless!
  • If you don’t have an ice cream maker, you can use this recipe to make ice cream popsicles (aka. Fudge Pops/ Fudgesicles!)
  • This recipe is modified from

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