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Horizontal image of a wooden bowl filled with scoopfuls of a frozen dessert next to fresh fruit and green herbs.

Strawberry Basil Jam Coconut Milk Ice Cream

  • Author: Nikki Cervone
  • Total Time: 6 hours, 50 minutes
  • Yield: 1 quart (about 8 servings) 1x


Want a fun way to use jam? Drop the toast, and make our dairy-free coconut milk ice cream with swirls of strawberry basil jam.


  • 1 13-ounce can full-fat coconut milk
  • 1 13-ounce can coconut cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • Seeds scraped from 1 vanilla bean (optional)
  • 3/4 cup strawberry basil jam, divided


  1. Prepare your ice cream maker according to the manufacturer’s directions.
  2. Open the cans of coconut milk and coconut cream. Before pouring out the contents, reserve about 1/2 cup of liquid from the bottom of the can of coconut milk that separated from the cream on top. Place in a small bowl and set aside.
  3. Whisk together the rest of the coconut milk and cream, the sugar, and the kosher salt in a 2-quart or 3-quart saucepan. The mixture will look lumpy.
  4. Warm the mixture over medium-low heat, stirring occasionally with a whisk, until the sugar has completely dissolved and the mixture is smooth, about 2 minutes. Remove from heat.
  5. Whisk the cornstarch into the bowl with the reserved 1/2 cup coconut liquid to make a smooth slurry.
  6. While whisking constantly, gradually pour the slurry into the warm coconut milk and cream base.
  7. Place the pot back on the stove and cook on medium-low heat, stirring occasionally with a whisk, until the base has thickened just enough to coat the back of a spoon, about 6 to 8 minutes. Do not overcook, and do not allow the base to come to a boil.
  8. Remove the pot from the heat. Carefully pour the liquid through a fine-mesh strainer into a heatproof bowl. Whisk in the vanilla extract, vanilla bean, and 1/4 cup of the jam.
  9. Let the base cool completely at room temperature, stirring occasionally, for about 30 minutes. Once it has cooled completely, transfer the mixture to an airtight container and refrigerate for at least 4 hours or up to 1 day.
  10. When ready to churn, remove the base from the refrigerator and pour into the ice cream maker. Churn until it thickens to the consistency of soft-serve ice cream, about 10-25 minutes. Do not let it freeze solid.
  11. Transfer about half of the ice cream into a clean airtight container. Dollop 1/4 cup jam over the top and gently swirl with a butter knife. Add the remaining ice cream on top, and dollop the remaining 1/4 cup jam over the top. Gently swirl with a butter knife.
  12. Place a piece of parchment or wax paper against the surface of the ice cream. Seal the container with the lid, and freeze for about 2 hours to fully harden the ice cream.
  13. Serve with your favorite toppings!
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Ice Cream
  • Method: Stovetop/Ice Cream Maker
  • Cuisine: Frozen Dessert

Keywords: coconut milk, coconut milk, ice cream, strawberry, basil, jam