
Follow my blog with Bloglovin
I made this coconut milk ice cream recipe using some farm fresh ingredients. I asked my family to taste it and help me name it. I didn’t want to call it Vanilla Coconut Milk Ice Cream with Honey, Maple Syrup, Chocolate Chips, and Pecans. My daughter tasted it and immediately said “Oh wow, it’s like a scoop of heaven.” So, that’s what I named it. It is definitely on my favorites list.
Affiliate Disclosure! MamasHomestead.com contains affiliate links. If you make a purchase through an affiliate link, I will make a commission at no extra cost to you. Thank you for supporting MamasHomestead.com and keeping our website going.
Ingredients for “A Scoop of Heaven” Coconut Milk Ice Cream:
2 cups full fat coconut milk
1/4 cup raw honey (Not for infants under 1 year old)
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
Dash of sea salt
1/4 cup dairy free mini chocolate chips
1/4 cup chopped pecans
Instructions for “A Scoop of Heaven” Coconut Milk Ice Cream:
Pour all ingredients (except for the chocolate chips and pecans) into a quart jar, replace lid tightly, and shake until maple syrup and honey is dissolved. I have the kids pass the jar around, taking turns shaking it.
Pour into a 1 quart electric ice cream freezer and allow ice cream to churn until it starts to stiffen, but is still mixing.
While the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans and then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer. Enjoy!
This recipe is best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.
You might also like these Coconut Milk Ice Cream Posts:
Homemade Vanilla Coconut Milk Ice Cream
Chocolate Chocolate Chip Coconut Milk Ice Cream
Homemade Pumpkin Coconut Milk Ice Cream with Chocolate Chips and Pecans


- 2 cups full fat coconut milk
- 1/4 cup raw honey (Not for infants under 1 year old)
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Dash of sea salt
- 1/4 cup dairy free mini chocolate chips
- 1/4 cup chopped pecans
- Pour all ingredients (except for the chocolate chips and pecans) into a quart jar, replace lid tightly, and shake until maple syrup and honey is dissolved. I have the kids pass the jar around, taking turns shaking it.
- Pour into a 1 quart electric ice cream freezer and allow ice cream to churn until it starts to stiffen, but is still mixing.
- While the ice cream machine is still running, add the 1/4 cup mini chocolate chips and 1/4 cup chopped pecans, then freeze until stiff. This should take about 30-40 minutes total, depending on your ice cream freezer. Enjoy!
- This recipe is best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.
Leave Your Comments