Raspberry Coconut Milk Ice Cream

The beginning of the summer is just not the best time to learn about a dairy allergy!

Hello, ice cream???

I have made the boys some homemade popsicles using fresh juice, but I really wanted them to be able to enjoy some ice cream for the 4th of July, as well as for my oldest’s upcoming birthday!

A pint of coconut or rice milk ice cream at the store hovers around $5.  I simply can’t justify that!  For so little!  I can make double that for a fraction of that cost with my ice cream maker.  I thought that rice milk wouldn’t work as well because it is very thin.  So coconut milk it is!

I bought 2 14 oz. cans of coconut milk for $1.24 each and plan to use some of those $1/pint raspberries that I froze. A little extra for the sweetener, and this comes out to be much cheaper than a pint of coconut or rice milk ice cream from the store.  The real bonus is the kids are entertained for 20 minutes watching the “milk” turn to ice cream in the ice cream maker.  (Yes, they both watched the whole time!)

I plan to make this same recipe with strawberries, peaches, and perhaps chocolate brownie ice cream (for DS’ birthday!)…any other ideas for me???

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Raspberry Coconut Milk Ice Cream

Yield – 2 pints

Preparation Time – 10 minutes (+ 2 1/2 hours churning and freezer time)

Cooking Time – 0 minutes


  • 2 14 oz. cans of unpressed coconut milk ($2.46)
  • 2 cups of raspberries ($1)
  • 1 tsp lemon juice ($.03)
  • 1/2 tsp vanilla ($.03)
  • 1/2 cup sugar ($.20) (Substitute agave syrup or honey if desired)


  • SHAKE the coconut milk cans.  Milk must be nice and mixed!
  • Blend frozen or fresh (and cold) raspberries, lemon juice, vanilla, and sugar with 2-3 Tbsp of the cold coconut milk.
  • Quickly add COLD raspberry puree with COLD coconut milk into the spinning ice cream maker.  (I put my churning arm into the freezer with the base so it’s all nice and cold.  I’ve found that makes the ice cream a bit creamier.)
  • Let “churn” for 20-30 minutes, or according to the instructions of your ice cream maker.
  • Once it forms an ice cream like consistency, transfer it quickly to a freezer safe container. Freeze for at least 2 hours before serving.

Cost $3.72 for 2 pints of coconut milk ice cream


  1. says

    That’s a great idea. For something that might be even creamier, use a can of Cream of Coconut along with about 2 cups of coconut milk. No sugar or other ingredients needed, but you could add fruit. I’m not sure what’s in cream of coconut, so maybe it isn’t dairy free. This is a version of my Coconut Macadamia Ice Cream, only substituting the coconut milk for 1/2 and 1/2.

  2. says

    Your recipe looks so good, I now need to go get an ice cream maker. I’ve been waiting for a reason and yours did the trick! Thank you so much for the great idea!

  3. Becky says

    I have the current issue of Womans World magazine!! (Love it!)
    There is a way you can make ice cream with out an ice cream maker!
    You have to check it out! Pour your salt and ice in a large baggie and ice cream ingredients in another and shake..shake!! Sounds like fun

  4. says

    I have an idea that may help — I believe I started it when I was off dairy for a bit.

    First, get some spotty bananas, then break them into halves and freeze them. Then cut them up and add in just enough soy milk to get the motors turning. I use a handheld mixer. I also add peanut butter, but you could add anything else they like, if plain old banana isn’t their favorite flavor. It’s quite good, and if you don’t add too much liquid, it will be like a thick milkshake.

    Good luck! I hope this helps.

  5. says

    Yummy, we make a chocolate coconut milk ice cream. Basically the same, 1 can of coconut milk, 1/3 cup chocolate, and 1/4 cup honey then into your ice cream maker. Easy peasy :)

  6. Cheri says

    I’ll have to add this to my dairy free ice cream collection. Sounds so good! For a peach ice cream that doesn’t require a ice cream maker, google “dairy free peach ice cream” — reduce the sugar to 1/2 cup, though, its plenty. Also, try mango instead of peaches — soooo good!


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