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Creamy Vegan Coconut Ice Cream

Guest recipe by Izy Hossack.

Izy Hossack Coconut Ice Cream Recipe Tropical Sun Condensed Coconut Milk

Serves: 4  | Ready in: 1 hour + 2-3 hours chilling and freezing | Difficulty: Medium | Suitability: Vegan 

Just in time for summertime! ‘Treat Yo Self’ (and your guests), take your Summer parties to a whole other level with this delectable creamy and coconuty vegan ice cream… Remember to make extra because these will go fast.

Note: you will need an ice cream maker.


1 tin (400ml) Tropical Sun Coconut Milk

1/2 tin (350ml) Tropical Sun Sweetened Condensed Coconut Milk

200ml non-dairy milk e.g. oat milk, almond milk

1/4 teaspoon salt

2 tablespoons cornflour

1 teaspoon vanilla extract


  1. Combine the coconut milk, sweetened condensed coconut milk, non-dairy milk and salt in a medium pot over a medium heat. Use a whisk to stir and let the mixture heat until steaming but not boiling.
  2. Put the cornflour in a small bowl or mug. Pour about 100ml of the hot milk mixture from the pot into the bowl and stir together until smooth. Pour this back into the pot and keep stirring over a low heat until thickened.
  3. Remove from the heat and pour through a sieve set over a bowl. Allow the mixture to cool then churn in an ice cream machine, according to the manufacturer’s instructions.
  4. Transfer the churned ice cream to a lidded plastic food container, cover with the lid and freeze for at least an hour to allow it to firm up before serving.


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