Easy Coconut Ice Cream
Kim Menier
Kim Menier

Easy Coconut Ice Cream

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  • 1 14 oz can full fat coconut milk
  • 2 T full fat plain yogurt
  • 5 tablespoons powdered monkfruit sweetener
  • 2 teaspoons vanilla or almond extract
  • pinch of salt


    Add everything to a blender and process until smooth and combined. Taste and add a little more sweetener if needed. Keep in mind that the ice cream won't taste as sweet after it's been frozen.

    If using an ice cream maker then follow the manufacture instructions for making ice cream.
    For a no churn version add the ice cream mixture to a freezer safe container and place in the freezer for 4-6 hours. Every hour or so you'll need to take out the ice cream and mix by hand until it's done.


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