The short answer
Coconut yogurt ice cream is made by blending full-fat coconut milk or coconut cream with coconut yogurt, sweetener, vanilla bean paste, and salt. Chill the base for 2 to 4 hours, churn it for 20 to 25 minutes, and serve it immediately as soft serve or freeze it for 2 to 3 hours for firmer scoops.
The recipe
The Everyday Coconut Yogurt Ice Cream
A creamy dairy-free coconut yogurt ice cream with full-fat coconut milk, vanilla bean paste, and flexible sweetener options.
Ingredients
- 1 (13.5-ounce) can full-fat coconut milk or coconut cream
- 1 cup plain or vanilla coconut yogurt
- 1/3 to 1/2 cup maple syrup, honey, granulated sugar, or allulose
- 1 to 1 1/2 teaspoons vanilla bean paste (use about 1 teaspoon with vanilla yogurt or up to 1 1/2 teaspoons for a stronger vanilla flavor)
- Pinch of fine salt
- 1/2 teaspoon xanthan gum, optional
- 1 tablespoon vodka, light corn syrup, or additional honey, optional, for a softer texture
Directions
- Add the coconut milk or coconut cream, coconut yogurt, sweetener, vanilla bean paste, salt, and any optional texture ingredients to a blender. Blend until completely smooth. You can also whisk everything thoroughly in a large bowl.
- Cover and refrigerate the ice cream base for 2 to 4 hours, until thoroughly chilled.
- Pour the cold base into your ice cream maker and churn according to the manufacturer's directions, usually 20 to 25 minutes.
- Serve immediately for a soft-serve texture. For firmer, scoopable ice cream, transfer it to a shallow airtight container and freeze for 2 to 3 hours before serving.
Why this coconut yogurt ice cream works
Full-fat coconut milk or coconut cream gives the base the richness it needs, while coconut yogurt adds a gentle tang and keeps the flavor from feeling flat. Vanilla bean paste brings both vanilla flavor and those tiny specks that make a simple homemade dessert feel special.
Chilling the mixture before churning is important. A very cold base freezes faster in the machine, which helps create smaller ice crystals and a smoother texture.
How much sweetener should you use?
Use 1/3 cup for a lightly sweet ice cream or up to 1/2 cup for a more traditional dessert sweetness. Maple syrup adds a warm flavor, honey adds floral sweetness, and granulated sugar keeps the vanilla flavor neutral. Allulose is another option if you already use it.
Taste the chilled base before churning. Cold foods taste less sweet, so the mixture should taste a little sweeter than you want the finished ice cream to taste.
Plain versus vanilla coconut yogurt
If you use vanilla coconut yogurt, start with about 1 teaspoon of vanilla bean paste. If your yogurt is plain—or you want a stronger vanilla flavor—use up to 1 1/2 teaspoons.
How to make coconut yogurt ice cream less icy
Start with full-fat ingredients and do not reduce the sweetener too aggressively. For extra insurance, blend in 1/2 teaspoon xanthan gum. You can also add 1 tablespoon vodka, light corn syrup, or additional honey; each helps the frozen texture stay a little softer.
A shallow, airtight freezer container also helps the ice cream firm more evenly. If it freezes overnight, let it sit at room temperature for 5 to 10 minutes before scooping.
Storage
Transfer the churned ice cream to a shallow airtight container and press a piece of parchment directly against the surface before covering. It has the best texture within 5 to 7 days. Let it soften briefly at room temperature before serving if it has been frozen overnight.
What actually helps
- Use full-fat coconut milk or coconut cream; light coconut milk is more likely to freeze icy.
- Blend the base until completely smooth so the sweetener and optional xanthan gum are evenly distributed.
- Chill the base for at least 2 hours before churning.
- Taste the cold base before it goes into the machine and adjust the sweetness if needed.
- Let ice cream that has frozen overnight soften at room temperature for 5 to 10 minutes before scooping.
Best for
Easy dairy-free desserts, coconut lovers, make-ahead summer treats, and anyone who wants a flexible vanilla ice cream base.
Skip if
You dislike coconut flavor or need a no-churn recipe. This version is designed for an ice cream maker.
Frequently asked questions
Can I use coconut cream instead of coconut milk?
Yes. Coconut cream makes the ice cream richer and can help it freeze with a softer, creamier texture. If you use coconut milk, choose a full-fat canned version.
How do I keep coconut yogurt ice cream from getting icy?
Use full-fat ingredients, include enough sweetener, chill the base thoroughly, and store the churned ice cream in a shallow airtight container. Optional xanthan gum, vodka, corn syrup, or honey can also help keep it softer.
Can I make this coconut yogurt ice cream vegan?
Yes. Use coconut milk, coconut yogurt, and a plant-based sweetener such as maple syrup, granulated sugar, or allulose. Skip honey if you want the recipe to be vegan.
Can I make coconut yogurt ice cream without an ice cream maker?
This recipe is written for an ice cream maker. For a no-churn version, freeze the blended base in a shallow metal pan and stir it vigorously every 30 minutes for 2 to 3 hours, although the texture will be less smooth.
How long does homemade coconut yogurt ice cream keep?
It has the best texture within 5 to 7 days in a shallow airtight freezer container. If it becomes firm, let it soften at room temperature for 5 to 10 minutes before scooping.