Coconut Brownie No-Churn Ice Cream (Dairy-Free)
This Coconut Brownie No-Churn Ice Cream is a rich, creamy frozen dessert that proves you don’t need dairy or an ice-cream machine to make something truly indulgent. Made with my coconut condensed milk and full-fat coconut milk, this dairy-free ice cream base churns up thick, silky, and scoopable, creating the perfect canvas for chunks of fudgy brownie bites.
What makes this recipe special is the balance between the naturally creamy coconut base and the deep chocolate richness of brownies. The coconut milk provides a luscious texture while vanilla and a touch of salt enhance the sweetness. When pieces of soft brownie bites are folded into the chilled base, they create delicious pockets of chocolatey decadence in every scoop. I think it's important to note if you'd like to make this fully vegan you can omit the brownie bites and stil have deliciously yummy sweet treat.
This dessert is inspired by the kind of comforting sweets we love throughout the Caribbean, where coconut is a staple ingredient in both baking and frozen treats. Coconut milk desserts are deeply rooted in island cooking, making this vegan ice cream feel both familiar and indulgent at the same time.
Because it’s a no-churn ice cream, the recipe is also incredibly accessible. There’s no special equipment required beyond a blender or immersion blender. It’s perfect for weekend treats, summer desserts, or make-ahead freezer sweets for gatherings. The final result is smooth, creamy, and dotted with brownie pieces that give every bite a satisfying mix of creamy, cold, and fudgy textures.
INGREDIENT DETAILS
Coconut Condensed Milk (1¼ cups)
Provides sweetness and richness while helping the ice cream base stay smooth and scoopable.
Full-Fat Coconut Milk (13.5 oz can)
Creates the creamy structure of the ice cream with a natural coconut flavor and thick texture.
Granulated Sugar (½ cup)
Enhances sweetness and helps stabilize the ice cream base.
Vanilla Extract (2 tbsp)
Adds warmth and depth of flavor that complements both coconut and chocolate.
Cornstarch (1 tbsp)
Acts as a stabilizer that thickens the base slightly and prevents icy crystals.
Salt (¼ tsp)
Balances the sweetness and intensifies the overall flavor.
Xanthan Gum (⅛ tsp)
Improves the smooth texture and helps prevent ice crystals in no-churn ice cream.
Brownie Bites (about 1 cup pieces)
Fudgy chocolate brownie chunks folded into the ice cream for rich flavor and chewy texture.
INGREDIENT ALTERNATIVES
Coconut Condensed Milk
– Store-bought sweetened condensed coconut milk
– Sweetened condensed oat milk
Full-Fat Coconut Milk
– Coconut cream
– Cashew cream (blended soaked cashews)
Granulated Sugar
– Coconut sugar
– Maple syrup (slightly softer texture)
Vanilla Extract
– Vanilla bean paste
– Almond extract (small amount)
Cornstarch
– Arrowroot powder
– Tapioca starch
Salt
– Sea salt
– Pink Himalayan salt
Xanthan Gum
– Guar gum
– Optional (ice cream may be slightly firmer)
Brownie Bites
– Vegan chocolate cake pieces
– Chocolate chips or cookie chunks
HOMEMADE COCONUT CONDENSED MILK Recipe
This dairy-free coconut brownie no-churn ice cream is luxuriously creamy and packed with chunks of fudgy brownies. Made with coconut condensed milk and pantry ingredients, it’s an easy homemade dessert without an ice-cream machine.
- 1 ¼ cups coconut condensed milk
- 1 can coconut milk/cream 13.5oz
- ½ cup granulated sugar
- 2 tbsp vanilla extract
- 1 tbsp cornstarch
- ¼ tsp salt
- ⅛ tsp xanthan gum
- 1 cup brownie bites, chopped recipe linked above
- 1 In a large saucepan, combine the coconut condensed milk, coconut milk, granulated sugar, cornstarch, vanilla extract, and salt. Whisk everything together until the mixture is smooth and the sugar begins to dissolve.
- 2
Place the saucepan on the stove over medium-low heat and gently warm the mixture while whisking frequently. Allow it to heat for 4–5 minutes, just until the mixture becomes smooth and slightly thickened. Do not let it boil; it should remain just below a simmer.- 3
Remove the saucepan from the heat and allow the mixture to cool slightly but is still just above room temp in warmth. Sprinkle the xanthan gum evenly over the surface. Using a high-speed blender or immersion blender, blend the mixture for 3–4 minutes until fully smooth and emulsified.- 4
Allow the ice cream base to cool completely at room temperature. Transfer it to a bowl and refrigerate for 2–3 hours, or until the edges begin to thicken and the mixture becomes noticeably creamy.- 5
Once chilled, blend the mixture again for 4–5 minutes using a blender or immersion blender until it becomes very smooth and airy.- 6
Transfer the ice cream base into a freezer-safe container. Fold in the brownie bites, distributing them evenly throughout the mixture.- 7
Place a sheet of parchment paper directly on the surface of the ice cream to prevent ice crystals, then cover the container with a lid. Freeze overnight or until fully solid.- 8
When ready to serve, scoop the ice cream into bowls and enjoy the creamy coconut base filled with rich chocolate brownie pieces.Note- For the creamiest texture, always use full-fat coconut milk. Light coconut milk may create an icy texture.
- If the ice cream becomes very firm in the freezer, allow it to sit at room temperature for 5–10 minutes before scooping.
- Brownie bites should be fully cooled before adding to the ice cream.
- You can add toasted coconut flakes, chocolate chips, or peanut butter swirls for extra flavor.
- Store the ice cream in the freezer for up to 2 weeks in an airtight container.
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