Homemade Coconut Milk Ice Cream



14 oz – 100% Coconut Cream  (AROY-D Coconut Cream is my favorite)
OR 1 can of Full Fat Coconut Milk (13.5 oz)

3 frozen bananas or ½ c coconut sugar

pinch of sea salt

Flavors: Add 1-1/2 tsp almond extract, 1 vanilla bean or 1 tsp vanilla extract, Peppermint extract, or banana or citrus extracts.

Optionals: 1 Tbsp Arrowroot Powder, 1-2 range-free raw eggs, wild organic blueberries, Fermented Milk Kefir etc.


Combine base ingredients in a blender. It will be thick. When you pour it into your already frozen bowl from your ice cream maker and turn on the switch, you will watch magic start to happen!  If you don’t have one these they are inexpensive and work like a dream!

Conair Cuisinart Ice Cream Maker is the one that I use.  Let ice cream turn and blend until smooth. Add liquid flavorings (extracts) into ice cream maker and continue for about 20 minutes or until ice cream gets formed.  Best served immediately.

IF POSSIBLE, choose all Organic ingredients.

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