26 Easy Coconut Milk Powder Ice Cream Recipes to Try

Ice cream lovers, rejoice! If you’re looking for a creamy, dairy-free treat that’s bursting with flavor, coconut milk powder ice cream is your perfect solution.

Unlike traditional ice cream, coconut milk powder gives a rich, velvety texture while keeping your dessert vegan-friendly and naturally tropical.

From fruity sorbets to indulgent chocolate swirls, nutty delights, and seasonal favorites, coconut milk powder creates the perfect base for almost any flavor you can imagine.

In this article, we’ve curated 26 coconut milk powder ice cream recipes, covering classic flavors, exotic fruits, nutty variations, indulgent dessert-inspired options, and festive seasonal treats.

Whether you want a quick summer refresher or a luxurious dessert for special occasions, these recipes are sure to satisfy every craving

26 Easy Coconut Milk Powder Ice Cream Recipes to Try

With these 26 coconut milk powder ice cream recipes, you can explore endless flavor possibilities while keeping your desserts dairy-free and naturally creamy.

From fruity sorbets to luxurious chocolate swirls, tropical delights, and festive seasonal flavors, this collection has something for everyone.

Whether you’re treating yourself, entertaining guests, or making desserts for family, coconut milk powder ice cream is a versatile and delicious option.

So grab your ice cream maker, stock up on coconut milk powder, and start churning your way to creamy, dreamy, homemade ice cream!

Creamy Vanilla Coconut Milk Powder Ice Cream

This creamy vanilla coconut ice cream is rich, smooth, and bursting with the natural flavor of coconut.

Using coconut milk powder gives it an extra depth of flavor while keeping it dairy-free and perfect for vegans.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar (adjust to taste)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp cornstarch (optional, for extra creaminess)

Instructions:

  1. In a medium saucepan, whisk together coconut milk powder and water until fully dissolved.
  2. Add sugar and salt, and heat gently over medium heat, stirring occasionally.
  3. If using cornstarch, dissolve it in 2 tbsp cold water and add to the saucepan. Continue stirring until the mixture thickens slightly, about 5–7 minutes.
  4. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
  5. Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
  6. Transfer the ice cream into a freezer-safe container and freeze for at least 3–4 hours for a firm texture.

This vanilla coconut milk ice cream is silky, subtly sweet, and delightfully aromatic. Perfect on its own or paired with fresh tropical fruits.

Chocolate Coconut Milk Powder Ice Cream

Indulge in a decadent chocolate coconut ice cream that combines the creamy richness of coconut with the deep, satisfying taste of chocolate.

A dairy-free treat that’s smooth and velvety.

Ingredients:

  • 3/4 cup coconut milk powder
  • 2 cups water
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup coconut cream (optional for extra creaminess)

Instructions:

  1. In a saucepan, whisk together coconut milk powder and water until smooth.
  2. Add cocoa powder, sugar, and salt. Heat gently over medium heat, stirring constantly to prevent lumps.
  3. Once the mixture begins to thicken slightly, remove from heat and stir in the vanilla extract and coconut cream if using.
  4. Allow the mixture to cool to room temperature, then refrigerate for 1–2 hours to chill completely.
  5. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for 3–4 hours before serving.

Rich, chocolatey, and luxuriously creamy, this chocolate coconut ice cream is a decadent vegan dessert perfect for satisfying chocolate cravings.

Tropical Mango Coconut Milk Powder Ice Cream

A tropical delight that combines the natural sweetness of ripe mangoes with the creamy texture of coconut milk powder.

Bright, refreshing, and perfect for summer.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup mango puree (fresh or frozen)
  • 1/2 cup sugar (adjust to taste)
  • 1 tsp lime juice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and a pinch of salt, then heat gently until the sugar dissolves completely. Remove from heat.
  3. Allow the coconut mixture to cool slightly, then blend it with the mango puree and lime juice until smooth.
  4. Chill the mixture in the refrigerator for 1–2 hours to ensure it is cold.
  5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This mango coconut milk ice cream is tropical, fruity, and refreshingly creamy.

It’s an ideal dessert for hot days or as a tropical treat any time of year.

Matcha Coconut Milk Powder Ice Cream

This vibrant green matcha coconut ice cream is a creamy, slightly earthy delight.

The subtle bitterness of matcha pairs beautifully with the rich coconut flavor, creating a unique and refreshing dessert.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 2 tsp matcha green tea powder
  • Pinch of salt

Instructions:

  1. In a medium saucepan, whisk together coconut milk powder and water until smooth.
  2. Add sugar and salt, then heat gently over medium heat until sugar dissolves.
  3. In a small bowl, sift the matcha powder to remove lumps and mix it with 2–3 tbsp warm coconut milk mixture to form a smooth paste.
  4. Stir the matcha paste back into the saucepan mixture and mix well. Remove from heat and stir in vanilla extract.
  5. Allow the mixture to cool to room temperature, then refrigerate for 1–2 hours until thoroughly chilled.
  6. Pour the mixture into an ice cream maker and churn according to manufacturer instructions, about 20–25 minutes.
  7. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This matcha coconut ice cream is smooth, creamy, and subtly earthy.

Perfect for matcha lovers seeking a dairy-free indulgence.

Toasted Coconut Almond Ice Cream

A nutty, tropical ice cream with the rich flavor of toasted coconut and crunchy almond pieces.

Coconut milk powder ensures a creamy base while the toasted coconut adds depth and texture.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup sliced almonds, lightly toasted
  • 1/3 cup shredded coconut, toasted
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat and stir in vanilla extract.
  3. Allow the mixture to cool to room temperature.
  4. Pour the mixture into an ice cream maker and churn according to manufacturer instructions for 20–25 minutes.
  5. During the last 5 minutes of churning, add the toasted almonds and shredded coconut.
  6. Transfer the ice cream into a freezer-safe container and freeze for at least 3–4 hours.

The toasted coconut and almonds give this ice cream a satisfying crunch and rich flavor.

Creamy, nutty, and tropical—all in one scoop.

Pineapple Coconut Milk Powder Ice Cream

A refreshing tropical ice cream combining sweet pineapple with creamy coconut.

This dairy-free treat evokes the flavors of a piña colada in every bite.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup pineapple puree (fresh or canned)
  • 1/2 cup sugar
  • 1 tsp lime juice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, then gently heat until sugar dissolves. Remove from heat and allow the mixture to cool slightly.
  3. Blend the cooled coconut mixture with pineapple puree and lime juice until smooth.
  4. Chill in the refrigerator for 1–2 hours to ensure the mixture is cold.
  5. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This pineapple coconut ice cream is bright, tangy, and creamy—a perfect tropical dessert for warm weather or anytime you crave a fruity treat.

Coffee Coconut Milk Powder Ice Cream

This ice cream combines the bold, aromatic flavor of coffee with the creamy richness of coconut milk.

It’s a perfect dairy-free treat for coffee lovers.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1/2 cup strong brewed coffee (cooled)
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk together coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Stir in the brewed coffee and vanilla extract. Mix until fully combined.
  4. Allow the mixture to cool to room temperature, then refrigerate for 1–2 hours until cold.
  5. Pour into an ice cream maker and churn according to manufacturer instructions, about 20–25 minutes.
  6. Transfer to a freezer-safe container and freeze for at least 3–4 hours before serving.

Smooth, creamy, and infused with rich coffee flavor, this ice cream is a delightful pick-me-up dessert that’s completely dairy-free.

Pistachio Coconut Milk Powder Ice Cream

A creamy, nutty ice cream combining the subtle flavor of coconut with the rich taste of pistachios.

Perfect for a luxurious, dairy-free treat.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1/2 cup sugar
  • 1/2 cup shelled pistachios, finely chopped
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp coconut cream (optional for extra creaminess)

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat.
  3. Stir in vanilla extract and coconut cream if using. Let the mixture cool slightly.
  4. Chill the mixture in the refrigerator for 1–2 hours until cold.
  5. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
  6. Add the finely chopped pistachios during the last 5 minutes of churning.
  7. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

Nutty, creamy, and subtly sweet, this pistachio coconut ice cream offers a gourmet experience in every spoonful.

Salted Caramel Coconut Milk Powder Ice Cream

A decadent dairy-free ice cream that balances sweet caramel with a hint of sea salt, all enhanced by the richness of coconut milk.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar
  • 1/4 cup coconut cream
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt (plus extra for sprinkling)

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and heat gently, stirring constantly until sugar is fully dissolved.
  3. Stir in coconut cream, vanilla extract, and sea salt. Mix well.
  4. Allow the mixture to cool to room temperature, then refrigerate for 1–2 hours until cold.
  5. Pour the mixture into an ice cream maker and churn according to manufacturer instructions, about 20–25 minutes.
  6. Transfer to a freezer-safe container, sprinkle a pinch of sea salt on top, and freeze for at least 3 hours before serving.

This salted caramel coconut ice cream is luxuriously creamy, perfectly balanced between sweet and salty, and makes a decadent dairy-free dessert for any occasion.

Lychee Coconut Milk Powder Ice Cream

Delicately sweet and fragrant, this lychee coconut ice cream is a refreshing tropical dessert.

The floral notes of lychee complement the creamy coconut base perfectly.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup lychee puree (fresh or canned, drained)
  • 1/2 cup sugar
  • 1 tsp lime juice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and a pinch of salt, then heat gently until sugar dissolves. Remove from heat.
  3. Allow the mixture to cool slightly, then blend with lychee puree and lime juice until smooth.
  4. Chill in the refrigerator for 1–2 hours until cold.
  5. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This lychee coconut ice cream is light, floral, and creamy—a perfect exotic treat for warm days.

Black Sesame Coconut Milk Powder Ice Cream

Earthy, nutty, and creamy, black sesame ice cream has a unique flavor that pairs beautifully with coconut. This dairy-free version is smooth and luxuriously rich.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1/2 cup black sesame paste (or ground black sesame mixed with a little oil)
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat.
  3. Stir in black sesame paste and vanilla extract until fully incorporated.
  4. Let the mixture cool to room temperature, then chill in the refrigerator for 1–2 hours.
  5. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This black sesame coconut ice cream is rich, nutty, and subtly sweet, offering a unique dessert experience.

Mango-Chili Coconut Milk Powder Ice Cream

A bold, tropical ice cream with sweet mangoes and a subtle hint of chili spice.

Creamy coconut balances the heat, creating a unique and exciting flavor combination.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup mango puree
  • 1/2 cup sugar
  • 1/4 tsp chili powder (adjust to taste)
  • 1 tsp lime juice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Stir in mango puree, lime juice, and chili powder until fully combined.
  4. Allow the mixture to cool to room temperature, then refrigerate for 1–2 hours until cold.
  5. Pour the mixture into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This mango-chili coconut ice cream is creamy, tropical, and slightly spicy—a daring and refreshing dessert for adventurous palates.

Cookies & Cream Coconut Milk Powder Ice Cream

A dairy-free twist on the classic cookies and cream, this coconut milk ice cream is creamy and packed with crunchy chocolate cookie pieces for a fun, indulgent dessert.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 10–12 chocolate sandwich cookies, roughly chopped

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, then gently heat until sugar dissolves. Remove from heat.
  3. Stir in vanilla extract and let the mixture cool to room temperature.
  4. Chill in the refrigerator for 1–2 hours until cold.
  5. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
  6. During the last 5 minutes of churning, fold in the chopped cookies.
  7. Transfer to a freezer-safe container and freeze for at least 3–4 hours before serving.

This cookies & cream coconut ice cream is creamy, crunchy, and delightfully sweet—a perfect nostalgic treat for all ages.

Brownie Swirl Coconut Milk Powder Ice Cream

Decadent and indulgent, this ice cream combines creamy coconut flavor with rich, chocolatey brownie swirls for a dessert lovers’ dream.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup small brownie chunks (homemade or store-bought)
  • 2 tbsp cocoa powder (optional, for a richer swirl)

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Stir in vanilla extract and let the mixture cool to room temperature.
  4. Chill in the refrigerator for 1–2 hours until cold.
  5. Pour the mixture into an ice cream maker and churn for 15–20 minutes.
  6. Gently fold in brownie chunks (and cocoa powder if using) during the last 5 minutes of churning.
  7. Transfer to a freezer-safe container and freeze for at least 3–4 hours before serving.

This brownie swirl coconut ice cream is rich, creamy, and chocolatey—an indulgent treat that satisfies any dessert craving.

Caramel Macadamia Coconut Milk Powder Ice Cream

A luxurious combination of sweet caramel, crunchy macadamia nuts, and creamy coconut base.

This dairy-free ice cream is perfect for special occasions or a decadent everyday treat.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar
  • 1/4 cup caramel sauce (dairy-free if needed)
  • 1/2 cup macadamia nuts, chopped and lightly toasted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat.
  3. Stir in vanilla extract and allow the mixture to cool slightly.
  4. Chill in the refrigerator for 1–2 hours until cold.
  5. Pour the mixture into an ice cream maker and churn for 20–25 minutes.
  6. During the last 5 minutes of churning, fold in caramel sauce and chopped macadamia nuts.
  7. Transfer to a freezer-safe container and freeze for at least 3–4 hours before serving.

Sweet, nutty, and indulgent, this caramel macadamia coconut ice cream is rich and creamy—a perfect treat for a luxurious dessert experience.

Strawberry Coconut Milk Powder Ice Cream

Sweet, fruity strawberries meet creamy coconut in this refreshing and dairy-free ice cream.

Perfect for a bright and summery dessert.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup strawberry puree (fresh or frozen)
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Let the mixture cool slightly, then blend in strawberry puree and lemon juice until smooth.
  4. Chill the mixture in the refrigerator for 1–2 hours.
  5. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This strawberry coconut ice cream is creamy, fruity, and refreshing—a light and delightful summer treat.

Blueberry Lemon Coconut Milk Powder Ice Cream

Tangy blueberries and zesty lemon meet a creamy coconut base for a refreshing, vibrant ice cream that’s perfect for warm weather.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup blueberry puree (fresh or frozen)
  • 1/2 cup sugar
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • Pinch of salt

Instructions:

  1. Whisk coconut milk powder and water in a saucepan until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat.
  3. Allow the mixture to cool slightly, then blend in blueberry puree, lemon zest, and lemon juice until smooth.
  4. Chill in the refrigerator for 1–2 hours until cold.
  5. Pour into an ice cream maker and churn for 20–25 minutes.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

Bright, tangy, and creamy, this blueberry lemon coconut ice cream is a refreshing dessert that’s both fruity and indulgent.

Raspberry Coconut Milk Powder Ice Cream

Sweet-tart raspberries add a punch of flavor to creamy coconut ice cream, creating a refreshing and visually stunning dessert.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup raspberry puree (fresh or frozen)
  • 1/2 cup sugar
  • 1 tsp lime juice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Blend in raspberry puree and lime juice until smooth.
  4. Chill in the refrigerator for 1–2 hours.
  5. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This raspberry coconut ice cream is fruity, creamy, and refreshingly tart—a perfect light dessert or summer treat.

Passion Fruit Coconut Milk Powder Ice Cream

This tropical ice cream blends tangy passion fruit with creamy coconut, creating a bright, refreshing, and exotic dessert perfect for summer.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1/2 cup passion fruit pulp (fresh or frozen)
  • 1/2 cup sugar
  • 1 tsp lime juice
  • Pinch of salt

Instructions:

  1. Whisk coconut milk powder and water in a saucepan until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat.
  3. Stir in passion fruit pulp and lime juice. Mix until well combined.
  4. Allow the mixture to cool, then chill in the refrigerator for 1–2 hours.
  5. Pour into an ice cream maker and churn for 20–25 minutes.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This passion fruit coconut ice cream is tangy, tropical, and creamy—a vibrant treat that transports you straight to the islands.

Kiwi Coconut Milk Powder Ice Cream

Sweet, tart kiwi combines with creamy coconut milk for a refreshing, green-hued ice cream that’s perfect for a tropical twist on a classic dessert.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup kiwi puree (peeled and blended)
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Blend in kiwi puree and lemon juice until smooth.
  4. Chill the mixture in the refrigerator for 1–2 hours.
  5. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This kiwi coconut ice cream is tangy, refreshing, and creamy—a fun tropical dessert with a vibrant green color.

Pineapple Coconut Rum Ice Cream

Inspired by tropical cocktails, this ice cream combines sweet pineapple, creamy coconut, and a hint of rum flavor for an adult-friendly dessert.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup pineapple puree
  • 1/2 cup sugar
  • 2 tbsp dark rum (optional, can omit for kids)
  • 1 tsp lime juice
  • Pinch of salt

Instructions:

  1. Whisk coconut milk powder and water in a saucepan until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Stir in pineapple puree, lime juice, and rum (if using). Mix well.
  4. Allow the mixture to cool, then chill in the refrigerator for 1–2 hours.
  5. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This pineapple coconut rum ice cream is creamy, tropical, and lightly boozy—a perfect dessert for summer parties or tropical-themed evenings.

Lychee-Rose Coconut Milk Powder Ice Cream

A delicately fragrant ice cream combining the floral notes of rose with the sweet, tropical flavor of lychee. Creamy, exotic, and perfect for special occasions.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1/2 cup lychee puree
  • 1/4 tsp rose water (adjust to taste)
  • 1/2 cup sugar
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat.
  3. Stir in lychee puree and rose water until fully combined.
  4. Allow the mixture to cool, then refrigerate for 1–2 hours until cold.
  5. Pour into an ice cream maker and churn for 20–25 minutes.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This lychee-rose coconut ice cream is fragrant, creamy, and elegant—a perfect exotic dessert for any celebration.

Mango-Lime Chili Coconut Milk Powder Ice Cream

A bold and playful flavor combination where sweet mango, tangy lime, and a hint of chili heat meet creamy coconut for a tropical kick.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1 cup mango puree
  • 1/2 cup sugar
  • 1 tsp lime juice
  • 1/8 tsp chili powder (adjust to taste)
  • Pinch of salt

Instructions:

  1. Whisk coconut milk powder and water in a saucepan until smooth.
  2. Add sugar and salt, and gently heat until sugar dissolves. Remove from heat.
  3. Stir in mango puree, lime juice, and chili powder until well combined.
  4. Allow the mixture to cool, then refrigerate for 1–2 hours until cold.
  5. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This mango-lime chili coconut ice cream is tropical, creamy, and excitingly spicy—a unique treat for adventurous palates.

Matcha-Coconut Swirl Ice Cream

A harmonious fusion of earthy matcha and creamy coconut, this ice cream features a beautiful swirl pattern and a subtly sweet, refined flavor.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1/2 cup sugar
  • 2 tsp matcha green tea powder
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Stir in vanilla extract and allow the mixture to cool slightly.
  4. Dissolve matcha powder in 2–3 tbsp of the cooled mixture to make a smooth paste.
  5. Chill both the coconut mixture and matcha paste in the refrigerator for 1–2 hours.
  6. Pour the coconut mixture into an ice cream maker and churn for 20 minutes.
  7. Gently fold in the matcha paste in swirls, creating a marbled effect.
  8. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This matcha-coconut swirl ice cream is visually stunning, creamy, and delicately flavored—a sophisticated dessert for matcha lovers.

Pumpkin Spice Coconut Milk Powder Ice Cream

A cozy, autumn-inspired ice cream that blends creamy coconut with warm pumpkin spice flavors.

Perfect for fall desserts or holiday gatherings.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 1/2 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar, salt, and pumpkin pie spice, and heat gently until sugar dissolves. Remove from heat.
  3. Stir in pumpkin puree and vanilla extract until fully combined.
  4. Allow the mixture to cool, then refrigerate for 1–2 hours until cold.
  5. Pour into an ice cream maker and churn for 20–25 minutes until creamy.
  6. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This pumpkin spice coconut ice cream is creamy, fragrant, and warmly spiced—a perfect seasonal treat for autumn or holiday celebrations.

Peppermint Chocolate Coconut Milk Powder Ice Cream

A festive, winter-inspired ice cream combining creamy coconut, refreshing peppermint, and chocolate chunks.

Ideal for holiday desserts or a cool treat.

Ingredients:

  • 1 cup coconut milk powder
  • 2 cups water
  • 3/4 cup sugar
  • 1 tsp peppermint extract
  • 1/2 cup mini chocolate chips
  • Pinch of salt

Instructions:

  1. In a saucepan, whisk coconut milk powder and water until smooth.
  2. Add sugar and salt, and heat gently until sugar dissolves. Remove from heat.
  3. Stir in peppermint extract and allow the mixture to cool.
  4. Chill the mixture in the refrigerator for 1–2 hours until cold.
  5. Pour into an ice cream maker and churn for 20–25 minutes.
  6. During the last 5 minutes of churning, fold in chocolate chips.
  7. Transfer to a freezer-safe container and freeze for at least 3 hours before serving.

This peppermint chocolate coconut ice cream is creamy, minty, and indulgent—a festive and refreshing dessert for winter holidays