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Easy Coconut Cinnamon Ice Cream is sweet, creamy, and delicious – and super easy to make in the blender!

Easy Coconut Cinnamon Ice Cream - A Family Feast

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This Coconut Cinnamon Ice Cream is quite possibly one of the easiest dessert recipes around. Open a few canned ingredients, measure out some spices, dump it all in a blender, mix together, and freeze.

This easy no-churn ice cream is sweet and creamy with cinnamon-infused coconut flavor, plus hints of vanilla and nutmeg. It’s inspired by the lusciously-decadent Coquito recipe we made over the holidays – minus the rum (although you could add some rum extract if you’d like).

Why you'll love Easy Coconut Cinnamon Ice Cream

It’s one of the easiest recipes around – just ten minutes of prep and time in the freezer to firm up.
You’ll make this recipe entirely from pantry ingredients. So you can keep them on hand and whip up dessert at a moment’s notice.
This ice cream is delicious with any Mexican-themed meal (perfect for Cinco de Mayo parties), or a grilled summer supper.

Key Ingredients & Substitutions

Cream of Coconut – This is a very rich, thick and creamy coconut cream that is typically sold in the beverage aisle at the supermarket, where drink mixes for liquor are sold. You might also find it in the Mexican or Asian specialty foods aisles. Coco Lopez or Real are the two brands we recommend, but you can sometimes find Goya and Taste of Thai brands as well.
Coconut milk – Any brand of full-fat, canned coconut milk will work for this recipe.
Sweetened Condensed Milk – We always buy Eagle brand.
Evaporated Milk – Any brand can be used in this recipe – Carnation brand is probably the most popular.
Ground Cinnamon
Vanilla Extract
Nutmeg – We always recommend buying whole nutmeg, then grind if fresh for your recipes for the best flavor. Pre-ground nutmeg can also be used if that’s what you already have on hand.

Tips & Tricks

If you want a boozy version of this ice cream, follow our Coquito recipe and freeze. Note that the mixture will be slightly softer because alcohol doesn’t freeze, but it will still be frozen enough to serve as ice cream.

Special Tools Needed

Can Opener
Blender
Container for freezing ice cream – we often use a loaf pan and cover it tightly with plastic wrap, but a container like this is very convenient

How do I make Easy Coconut Cinnamon Ice Cream?

Place cream of coconut, coconut milk, sweetened condensed milk, evaporated milk, vanilla extract, ground cinnamon and nutmeg in a blender.
Mix on high for 30 seconds.
Pour into a container and freeze until firm (overnight or at least 6 hours).

Serving Suggestions

Drizzle some hot fudge or Homemade Magic Shell over the top.
Toast up some coconut and sprinkle over the top.

Frequently Asked Questions

Can I make Easy Coconut Cinnamon Ice Cream ahead of time? Yes, make and freeze in an air tight container.

How do I store leftovers? Keep frozen for up to two months.

Is there a way to make this ice cream dairy-free? We’d have to do some additional kitchen testing to determine exact swaps for both the sweetened condensed and evaporated milks used in this recipe. You might be better off searching for a different, dairy-free-specific recipe.