Vanilla Coconut Milk Ice Cream

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coconut-ice-cream-and-chocolateVanilla Coconut Milk Ice Cream

This coconut milk ice cream recipe is from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health.

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.


2 votes


Vanilla Coconut Milk Ice Cream




Yield 2 Cups



  • Instead of stevia you can use 1–3 tablespoons of raw honey or grade B maple syrup.
  • You can also add in some Vanilla Bone Broth Protein powder to make this a complete meal with good fats and healthy proteins.


Step #1:  Line a deep baking dish with parchment paper. Pour the coconut milk into the dish and freeze for several hours, or until hard.

Step #2:  Once frozen, pull the coconut milk off the parchment paper and break it into chunks.

Step #3:  In a food processor or high-powered blender, combine the coconut milk chunks with the remaining ingredients and process on high until smooth, scraping down the sides as necessary. Continue processing until the mixture reaches the desired ice cream texture.

Step #4:  Serve immediately or store in the freezer for up to a week.  You will need to let it thaw for 20 minutes and then blend it again in the blender after you pull it out of the freezer.


***The nutrition info for this recipe is based on the linked ingredients above** 

**Nutritional info does not include optional ingredients.

Courses Dessert

Nutrition Facts

Serving Size 1/2 cup serving

Amount Per Serving

Calories 350

% Daily Value

Total Fat 38 g


Total Carbohydrates 5 g


Protein 3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Megan’s Notes:

  • Customize this to your taste and cravings!: Add in dark chocolate chips, nuts or fruit
  • You can sweeten anyway you like. I just use a bit of stevia, but raw honey and maple syrup are delicious as well!
  • You will need a high speed blender to do this. A food processor will work as well.
  • Using the parchment paper is a must! It will stick to glass and plastic and you will never be able to get it off without melting it (trust me  )


Dr Jockers Comments:

I have always been a HUGE fan of ice cream and especially coconut milk ice cream. This is a great tasting dairy free, sugar free coconut milk based ice cream you can make at home! You will love it!

This recipe uses just a few simple ingredients and tastes amazing!  Coconut milk is rich in medium chain triglycerides (MCT’s) that help the body to burn fat effectively.  MCT’s are a great energy source for the brain and they are easy on the digestive system because they don’t depend upon bile to be metabolized.

Stevia has no effect on the blood sugar and is one hundred times sweeter than sugar.  It is my personal favorite natural sweetening agent.  This recipe takes a bit of work, but you will absolutely love the final product!

I LOVE adding in the high-quality bone broth protein in this so I get the quality protein my body needs to heal my gut, support healthy skin, hair and nails and strengthen my joints!

coconut-ice-cream (1)

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


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  1. I finally just made this, after having had the coconut milk in the freezer for like a week until I had time, LOL. I made it in my Blendtec blender. I made half vanilla, with only vanilla extract, vanilla liquid stevia and a vanilla whey protein (1 scoop) added to the coconut milk. The other half I made with chocolate extract, chocolate liquid stevia, a couple tablespoons of peanut butter powder and 2 Tbs. cacao nibs.
    Wow!! This stuff is delicious and so ketogenic! Goodbye expensive,agave-sweetened “natural” coconut milk ice creams! So many flavor possibilities. Can’t wait to try chocolate mint chip! Thanks for the recipe, Dr. J!

  2. I have a question. I have read a few articles are Fod maps and similar diets. They all use meat/bone broths and meat products. I am plant based. Is it possible to do these without eating meat, because I wont eat it.

    1. Hey Susan, You could substitute vegetable broth. Many plant based protein sources are high FODMAP unfortunately. You could consume soaked and sprouted beans and legumes as well as moderate amounts of tempeh in the place of meat products.

  3. This is So delicious! And it couldn’t be easier to make! Thank you again Dr. Jockers for another fantastic Keto recipe. My husband is quite reluctant to join me on my new Keto lifestyle yet this frozen goodness, your Coconut Flour Keto chocolate bars, Coconut Lime Salmon ( tried last night) and Avocado Pesto are huge hits. I’m having so much fun having discovered and trying many of your recipes since June. I can’t thank you enough. Your huge fan, Amanda

  4. It seems that all ingredients could be mixed without necessity of freezing coconut milk first, and then placed into; e.g. exlarge silicone muffin cups… and then placed into freezer, one could indulge whenever… Why would this not work?

    1. Hi Kathyrn, That could also work! Some separation of the coconut milk may occur which is why we blend it before serving it in this recipe. Let us know if you try it the other way!

  5. In the list of ingredients you list 1 teaspoon of liquid stevia or monkfruit sweetener. For an alternative you list 1-3 tablespoons of honey. Now I use monkfruit sweetner for my coffee, about 1 tsp per cup, and it seems to me that for that much Ice Cream the amount of monkfruit sweetener needed would be in the tablespoons.

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