Ninja Creami Coconut Ice Cream

5 from 1 vote

This easy Ninja Creami Coconut Ice Cream is creamy, smooth, and packed with pure coconut flavor. It's quick to prep, easy to customize, and the perfect frozen treat for coconut lovers!

Prep Time5

Freeze Time1

Total Time1 5

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 436kcal

Author: Jeri Walker

Ingredients

1 can canned coconut milk (13.5 ounces or 400 mL)
½ cup heavy cream (or canned coconut cream)
⅓ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup shredded coconut (sweetened or unsweetened, for toasting)

Instructions

In a Ninja Creami pint container, whisk together 1 can canned coconut milk, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract until the sugar is dissolved. Add the heavy cream until it reaches the MAX FILL line. Whisk again to combine.
Snap on the lid and place in your freezer on a level surface. Freeze for at least 24 hours.
Before taking the ice cream out of the freezer, toast ⅓ cup shredded coconut in a dry skillet over medium heat, stirring often, until it turns golden brown, about 2-3 minutes. Pull it from the heat right away and let it cool.
Remove the pint from the freezer. Remove the lid and insert it into the outer bowl, secure the lid assembly, and lock it into the Ninja Creami machine. Select the ICE CREAM function and let it run through the full cycle.
After the first spin, the ice cream will probably look crumbly. Make a well in the center of the ice cream with the back of a small spoon and pour in 1 tablespoon of coconut milk, regular milk, or cream. Secure the lid assembly, lock it into place, and run on the RE-SPIN cycle. It should turn smooth and creamy.
Scoop about ¼ cup of toasted coconut into the hole in the middle of the ice cream, secure the lid assembly, and use the MIX-IN function. Save the rest for topping.
Scoop into bowls, sprinkle with the remaining toasted coconut, and enjoy!

Video

Notes

Use full-fat canned coconut milk. I tested this recipe with both Cha's Organic (Costco) and Thai Kitchen, and both give that rich, creamy texture you want. Carton coconut milk is too watery and freezes icy.

Re-spin every time. Don't skip it! That second spin is where the magic happens. The first pass breaks down the frozen base, but the re-spin blends it into a perfectly smooth, ice cream shop texture.

Dairy-free option that actually works. Swap the heavy cream for canned coconut cream. Same creaminess, completely dairy-free. You'd never know the difference.

Toasting tip: Coconut goes from golden to burnt in a blink. Stir often and pull it off the heat as soon as it turns light brown. The aroma alone will tell you it's ready.

Want more mix-ins? Try crushed graham crackers, mini chocolate chips, or Golden Oreo cookies. Add them after the re-spin using the Mix-In setting.

Storage tip: Keep leftovers in the Ninja Creami pint with the lid sealed tightly. For the best texture, process in the Ice Cream setting after thawing for 5 minutes - it'll taste freshly made again.

Pro tip: If you're making multiple pints, label them with tape. Once frozen, all those white pints look the same until you scoop them.

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