Creamy, fruity, and refreshing—this homemade mixed berry coconut milk ice cream is dairy-free, naturally flavorful, and incredibly easy to make. Perfect for hot days or a healthier frozen dessert.
🛒 Ingredients (Serves 6)
- 2 cups mixed berries (fresh or frozen)
- Strawberries
- Blueberries
- Raspberries
- Blackberries
- 1 can (400ml) full-fat coconut milk
- ⅓–½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
🔹 Optional Add-ins
- Shredded coconut
- Dark chocolate chips
- Extra berry swirl
🍳 Equipment
- Blender or food processor
- Freezer-safe container
👩🍳 Step-by-Step Instructions
🔸 Step 1: Blend Ingredients
- Add berries, coconut milk, honey, vanilla, and lemon juice to blender
- Blend until smooth and creamy
🔸 Step 2: Taste & Adjust
- Add more sweetener if needed
🔸 Step 3: Freeze
- Pour mixture into freezer-safe container
- Cover tightly
🔸 Step 4: Stir Occasionally
- Freeze for 4–6 hours
- Stir every hour for smoother texture (optional)
🔸 Step 5: Serve
- Let sit at room temperature for 5 minutes before scooping
🍽️ Serving Ideas
- Top with fresh berries 🍓
- Sprinkle toasted coconut 🥥
- Drizzle with melted dark chocolate 🍫
💡 Pro Tips
✔ Full-fat coconut milk gives creamiest texture
✔ Frozen berries make blending easier
✔ Add banana for extra creaminess
✔ Use silicone loaf pan for easier scooping
🔄 Variations
🍌 Berry Banana
Add 1 frozen banana
🍫 Chocolate Berry
Mix in chocolate chips
🥭 Tropical
Add mango or pineapple
🥜 Nutty Version
Top with almonds or walnuts
❓ FAQs
Can I make this without an ice cream maker?
Yes—this recipe is fully no-churn.
Can I use light coconut milk?
Yes, but texture will be less creamy.
How long does it last?
Up to 2 weeks frozen.
⚖️ Approx. Nutrition (Per Serving)
- Calories: ~180–240
- Carbs: ~18g
- Fat: ~14g
- Protein: ~2g
⚖️ WW Points (Estimated)
🔹 Regular Version
👉 5–8 WW Points per serving
🔻 Lower-Point Version
(Less sweetener)
👉 4–6 WW Points
✅ WW-Friendly Version
(Sugar-free sweetener + lighter coconut milk)
👉 2–4 WW Points