Coconut Milk Ice Cream Recipe With Raspberry Sauce

Mouthwatering, refreshing dairy-free coconut milk ice cream recipe with easy-to-follow steps. Made with only a few simple ingredients and drizzled with raspberry sauce, this delightful frozen treat is perfect for cooling down on a hot day, satisfying your sweet tooth, and impressing your friends and family.

Whisk yourself away to a coconut-infused paradise with our simple homemade dairy-free coconut milk ice cream with eggs and no churn or ice cream maker needed! My favorite tropical frozen treats include tropical smoothie, anti-inflammatory smoothie, vegan chocolate ice cream, and coconut milk popsicles which are a blend of this coconut milk ice cream recipe and my watermelon juice recipe.

This easy dairy-free ice cream recipe tops the charts too! Try ice cream toppings like a sprinkle of this basic granola recipe, vegan date caramel sauce, and dairy-free chocolate ganache and this easy raspberry sauce that we also love on our gluten-free pancakes.

Jump to:
  • What to love about this dairy-free coconut ice cream
  • Key ingredients
  • Variations
  • How to make this recipe
  • Recipe FAQs
  • More Ice Cream Recipes
  • Vanilla Coconut Milk Ice Cream Recipe With Raspberry Sauce

What to love about this dairy-free coconut ice cream

  • Tropical vanilla and coconut taste. Get ready to indulge in the creamy, tropical goodness that awaits you in a simple summer dessert! With these delicious ingredients, you’ll be transported to the islands with every bite!
  • Keto-friendly, dairy-free, gluten-free. I love to make dairy-free ice cream with canned coconut milk. It is super easy and kids benefit from the saturated fats from the coconut for brain development.

Key ingredients

  • Full fat canned coconut milk (2 cans) – Don’t use carton or lite canned coconut milk as it tends to make the ice cream have icicles and crystalize since it is watered down. Canned coconut milk is great for also making dairy-free chocolate coconut ice cream and coconut milk shrimp too!
  • Sugar like monk fruit, xylitol, or raw honey. If you use coconut sugar it will make it brown in color and alter the flavor slightly.
  • Fresh lemon juice – fresh lemon juice or organic bottled lemon juice is best.
  • Vanilla extract – you can also use equal amounts of vanilla bean which comes in a jar and is dry and like a powder.
  • Egg yolks – the eggs make ice cream thick and into custard just like in coconut cream pie. Use large eggs and just the yolks – save the egg whites for these fluffy hazelnut cookies.
  • Raspberry Sauce – raspberries fresh or frozen fruit works, fresh lemon juice and monk fruit sugar (maple syrup or honey works too which are all low-glycemic index foods). Fresh berries is so good added on top of ice cream or blended into cranberry ice cream.

See recipe card below for quantities and detailed instructions.


We make our ice cream with monk fruit – making it sugar-free – but you can swap that out for raw honey in equal amounts.

How to make this recipe

Step 1 (image 1): In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.

Step 2 (image 2): Remove from heat and put in a glass container. Let cool.

Step 3 (image 3): If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.

If using an ice cream maker- skip step 3 and move right to step 4.

Step 4 (image 4): If using an ice cream maker: freeze the ice cream in an ice cream maker according to the manufacturers’ directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.

When ready to serve let set for about 10-15 minutes until soft enough to handle.

Make the raspberry sauce.

Step 5 (image 5): In a medium saucepan, add 2 cups of raspberries, ½ tablespoon of lemon juice and ¼ cup of sugar, and a dash of Himalayan salt and heat covered on medium-low for about 2 minutes.

Step 6 (image 6): Using a potato masher, mash up all the fruit so it has a smoother consistency. Reduce the heat and simmer for about 10 minutes. If you want a thicker sauce, simmer longer and for a thinner sauce reduce the time on the stove top.

Leave a Reply

Your email address will not be published. Required fields are marked *