Milk Allergic/Sensitive Recipes: Coconut Ice Cream

I loved the Purely Decadent Vanilla Coconut Ice Cream when I tried it back at Christmas time.  My husband bought it for me as a gift and I was drooling over the stuff.  Later I went to the store to get it and it was $5.25 for a pint. YIKES!  That’s serious treat money!  I mean I could buy three whole bags of vegan chocolate chips for that amount and those would last me longer. While walking around Publix alone to get some “me time” last week, I suddenly remembered that I own an ice cream maker.  The same ice cream maker responsible for Halloween Ice Cream and Amaretto Ice Cream from the pregnancy and pre-dairy free days of early babyhood.  Surely I could make my own coconut ice cream and for less money.  So I grabbed four 14 oz cans of coconut milk at the astonishing price of $4 and made a gallon of ice cream. You do have to like the flavor of coconut, but this treat certainly doesn’t taste like a health food dessert 😉

Coconut Milk Ice Cream ***

  • four 14oz  cans of Coconut Milk (I used two regular and two ‘lite’)
  • 1 cup sugar


  1. Warm coconut milk in a saucepan with the sugar until the sugar dissolves.
  2. Cool for 4 hours in the refridgerator.
  3. Dump in ice cream maker and freeze according to manufacturers directions.

Possible Variations 
I haven’t tried any of these variations, but I’m sure they’d be tasty.  If you try one, let me know how it goes.

  • Pina Colada: Add a can of crushed pineapple
  • Chocolate: Put 1 Cup Dutch Process Cocoa in the saucepan and then gently whisk in the coconut milk.  Add coconut flakes for an almond joy delight!
  • Berry: Puree 2 Cups of fresh or frozen berries. Strain the puree in a cheesecloth if the seeds of your chosen berrry bother you
  • Tropical: Puree 2 Mangos and 1 small Papaya and add to the mix

***WARNING: This stuff may be quite addictive.  Don’t say I didn’t warn you…