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+ servings

Salty Honey Coconut Milk Ice Cream {dairy-free}

The best dairy-free ice cream recipe, made with coconut milk and honey.
4.77 from 13 votes
Prep Time :10 minutes
Cook Time :20 minutes
Additional Time :8 hours
Total Time :8 hours 30 minutes
Yield: 4 cups
Author: Amanda Paa




  • To begin, mix tapioca starch and 2 tablespoons of coconut milk, stirring to dissolve and create a “slurry”. Set aside.
  • In a large saucepan, bring remaining coconut milk, coconut cream, and 1/3 cup honey to a boil. Stir in tapioca starch slurry and boil for 1 1/2 minutes. Then turn down heat and simmer for 3 minutes, until mixture has slightly thickened and will coat the back of a spoon.
  • Remove from heat, then stir in vanilla and vodka. Pour into a large Ziploc bag, seal, and submerge in ice bath. Refrigerate ice bath for at least 4 hours, or overnight.
  • Pour ice cream mixture into your ice cream maker. I churn mine with my KitchenAid stand mixer attachment, on “stir setting” (low) for 13-14 minutes, until ice cream is of soft serve consistency. At this point sprinkle in 1/2 tablespoon salt and churn for 30 more seconds.
  • Remove bowl from Stand Mixer and spread half of ice cream in the bottom of bread pan or other metal container.
  • Drizzle 2 tablespoons honey and 1/2 tablespoon salt over the top. Spread remaining ice cream over that layer and drizzle remaining honey and salt over the top. Freeze for at least 4 hours before serving.