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Coconut Ice Cream

Looking for Coconut Ice Cream that is just like Ben & Jerry’s? YES! Our coconut ice cream will blow you away with its creamy texture and coconut flavor. This easy no-cook recipe is sure to be a family favorite. Follow our keys to success for perfect results every time.

Ben and Jerry's Coconut Ice Cream

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Ben and Jerry's Coconut Ice Cream

Key to Success #1 – The Cream of Coconut

One of the most important ingredients in this Coconut Ice Cream recipe is the cream of coconut.

If you’re not familiar with this particular ingredient, it’s found in most grocery stores in the aisle where you would find the ingredients for mixed drinks.

It’s one of the main ingredients in a pina colada.

One of the most popular brands of cream of coconut is called Coco Lopez. It comes in a can.

At room temperature, it is mostly liquid. But when it gets cold, it turns into a solid.

Because of this, you’ll want to make sure the cream of coconut is room temperature when you add it to your ice cream mixture.

Otherwise, you won’t be able to mix it all together.

The cream of coconut adds a tiny bit of texture to the ice cream.

If you like perfectly smooth ice cream, consider running this ice cream mixture through your blender for a few seconds to smooth it out.

Ben and Jerry's Coconut Ice Cream

Key To Success #2 – Whisk the Eggs by Hand

This ice cream recipe is not super fussy. You don’t even need to break out the mixer for it.

Just grab your whisk and whip up the eggs for a minute or two until they are light and fluffy.

You’ll know they’re ready when then turn a pale yellow color and are very light and foamy.

Once your eggs are light and fluffy, slowly add in the sugar and continue to whisk until the sugar is completely blended in.

Then add in the milk and the cream. Keep whisking until everything is smooth.

The last ingredient to go in is the cream of coconut.

Be sure to use a plastic spatula to get every bit of goodness out of the can.

You can use the whisk or spatula to stir the ice cream mixture together.

Ben and Jerry's Coconut Ice Cream

Key to Success #3 – Let Ice Cream Harden in the Freezer

Every ice cream freezer is different so be sure to refer to the manufacturer’s directions for your unit to make sure your ice cream freezes properly.

I have a Whynter Ice Cream Maker that makes fantastic homemade ice cream.

One of the big advantages of this machine is that the bowl does not have to be frozen in advance.

It has a compressor that does the freezing for you as the ice cream is churning.

My Whynter has a 1.5 liter capacity and I choose to divide this ice cream mix into two batches for freezing.

In my experience with pretty much all ice cream makers, the final product turns out much better when the machine is not overfilled.

Check your user’s manual for your machine to see if it can accommodate all the ice cream mixture at one time.

After the first batch finishes, I transfer the ice cream to a freezer-safe ice cream container and put it in my freezer to firm up while I churn the second batch.

After the second batch finishes, I add the ice cream to the same ice cream container and give it all a gentle mix with my spoon.

Now comes the hard part – waiting for the ice cream to firm up in the freezer.

Personally, I like the ice cream just fine when it’s soft and freshly churned.

But if you’ll give it a couple hours in the freezer, it’ll firm up into deliciously scoopable ice cream.

Oh, and this is by far my favorite ice cream scoop.

Ben and Jerry's Coconut Ice Cream

Save this Ben & Jerry’s Coconut Ice Cream recipe to your favorite Ice Cream Board or your Coconut Delights board!

Ben and Jerry's Coconut Ice Cream
Ben and Jerry's Coconut Ice Cream

Coconut Ice Cream

Yield: 8 servings
Prep Time: 15 minutes
Freezing Time: 1 hour
Total Time: 1 hour 15 minutes

This Ben & Jerry's Copycat recipe for Coconut Ice Cream will blow you away with its creamy texture and coconut flavor. This easy no-cook coconut ice cream recipe is sure to be a family favorite. Follow these keys to success for perfect results every time.


  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 can (15 oz) cream of coconut, such as Coco Lopez


  1. In medium bowl, whisk eggs for 1-2 minutes until light and fluffy. Slowly whisk in sugar until completely blended.
  2. Pour in cream and milk. Whisk to combine.
  3. Add in Coconut Cream and stir well.
  4. Follow instructions on your ice cream freezer to freeze ice cream. Depending on capacity of your ice cream freezer, you may need to divide mixture into batches for freezing.
  5. Transfer ice cream to storage container and place in freezer until firm, if desired.


Diabetic Substitutions:

  • Eliminate sugar
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 542Total Fat: 33gSaturated Fat: 23gUnsaturated Fat: 0gCholesterol: 125mgSodium: 78mgCarbohydrates: 59gFiber: 2gSugar: 56gProtein: 4g

Did you make this?

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Monday 7th of August 2023

I'm about to make this. I use this exact recipe for the base of all of my ice cream flavors. Only difference is I add vanilla and I use 1.5 cups of cream and 1.5 cups of milk. I find it too waxy if I use more cream. I am going to try without the vanilla first. I have the Whynter 2.1qt ice cream maker and I use the Sumo storage. I agree that it works better when you make half at a time. Thanks for the recipe!


Wednesday 23rd of June 2021

This ice cream is amazing!! I like to add toasted coconut sometimes. Thank you for sharing! My family requests this often.


Monday 6th of July 2020

Flavor is great!! Just way too sweet. Next time I will eliminate the sugar and only use the cream de coconut.

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