Creamy Coconut Ice Cream

Summer days are here and I don't know about you but I'm just sticky all the time! Ice-cream is just the perfect food for this weather and this creamy coconut flavor is on the top of my cravings list!

coconut ice cream with whipped coconut cream and coconut flakes in a coconut bowl

As temperatures in Tel Aviv are rising, all I crave is cooling and frozen foods. This coconut ice-cream combo has it all:

3 different amazing textures;

Much needed cooling effect;

Creamy rich flavor;

It's Plant-based;

& Perfectly sweet.

So, what are you waiting for?

topping the coconut ice cream with a spoon of coconut whipped cream

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Think Ahead
50 minutes
Prep Time
10 minutes


Coconut Ice-Cream

  • 13.5 fl oz coconut cream
  • 6.75 fl oz water
  • 1 tsp vanilla extract
  • 0.5 vanilla bean
  • 6 tbsp maple syrup
  • 0.25 tsp xanthan gum

Whipped Coconut Cream

Top with

  • 1.75 oz coconut flakes


Ice Cream

  1. Blend all ice-cream ingredients in a high-speed blender until smooth and frothy.

  2. Pour into the ice-cream maker and churn for 50 minutes, or as long as the machine requires, until thick and creamy.

  3. To create the perfect coconut-combo, serve in a coconut bowl with coconut whipped cream and coconut flakes.

Optional - Coconut Whipped Cream

  1. Chill a mixing bowl in the freezer for 5-10 minutes (especially recommended for warm days).

  2. Pour the coconut cream to the frozen bowl and beat for 2-3 minutes, until creamy.

  3. Add the powdered sugar and mix until creamy and smooth. Taste and adjust the sweetness if needed.

Note: The usual recipes for coconut whipped cream call for the separation of liquid and cream, and usually done using canned coconut cream. Since I like to use the Aroy-D boxed coconut cream which is 100% cream, I find this step unnecessary. Plus, I like that my whipped cream is more airy than thick.

Still, if you would like to ensure a more set whipped cream you might want to consider separating the liquid. To do so:

(a) Simply make sure you don’t shake the box/can you’re using.

(b) Scoop the creamy part into the mixing bowl, add the powdered sugar and beat for 30 seconds - 1 minute until a thick cream is created.

(c) Pour the liquid into a separate cup (keep it in the fridge or freezer to use for smoothies or curry dishes).