Home-made Coconut Ice Cream

I have wanted to make my own vegan ice cream for a long time – but for some reason thought it would be difficult. I was wrong. I want to share with you the tastiest, dairy free ice cream that you can easily make at home.

I had half a can of coconut milk left in my fridge from a Red Thai Curry I made at the weekend, and I just didn’t want to waste it, so I thought why not freeze it. Then I thought – ah today is the day I make ice cream! So here it is – my recipe for Coconut Ice Cream:

photo (45)


200ml (1/2 can) coconut milk
70ml Sweet Freedom original/ agave syrup
½ tsp vanilla extract


  1. Whisk the coconut milk in a bowl so it becomes a uniform consistency, add the syrup and vanilla extract and continue to whisk until all ingredients are combined.
  2. Pour mixture into a tub suitable for freezing, fit the lid and place in the freezer for 30 minutes.
  3. Remove from the freezer and beat mixture with a spatula, (breaking up any icicles that may have formed around the edges). Re fit the lid and put back into the freezer for another 30 minutes.
  4. Repeat step three again, if you have time- repeat until you have ice cream consistency, then skip to step 6.
  5. If you don’t have the time- leave it in the freezer 6-8 hours, (I left mine overnight.) Then remove it from the freezer and mix it up with a dessert spoon, until its ice cream consistency.
  6. Store in the freezer until you want to serve!

photo (46)

I don’t think I’ll ever buy ice cream again. This was so delicious, natural, creamy and exotic. Although  I might still treat myself to a Booja- Booja ice cream every once in a while maybe!

Next time I will double the ingredients and I might also mix some moo free chocolate through it – Bounty- style ice cream.

Happy ice cream making.


  1. Colin says:

    Thats ACTUALLY looks ok!

    • Charlotte says:

      Thanks Colin! It ACTUALLY tastes great too 🙂 Let me know if you try it.