Coconut Milk Ice Cream

Coconut Milk Ice Cream

Creamy, dairy-free ice cream made rich with full-fat coconut milk and a hint of vanilla.

Total 6 hr Makes 16 oz Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs, Tree nuts

This churned dessert relies on full-fat coconut milk for a dense, scoopable texture without any dairy. A cooked base with egg yolks gives it a custard-like smoothness, making it a satisfying finish to spicy or tropical-themed meals. Toast some shredded coconut for garnish if you want extra crunch.

Ingredients

  • 2 cans full-fat coconut milk (13.5 oz each)
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 1/2 cup shredded coconut, toasted

Method

  1. In a medium saucepan, whisk together the coconut milk and sugar and warm over medium heat until steaming, stirring occasionally, about 5 minutes.

  2. In a medium bowl, whisk the egg yolks and salt until smooth.

  3. Slowly ladle about 1 cup of the warm coconut milk into the egg yolks, whisking constantly to temper them.

  4. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk, whisking to combine.

  5. Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon, 5 to 7 minutes. Do not let it boil.

  6. Remove from heat and stir in the vanilla extract.

  7. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.

  8. Cover and refrigerate the custard until fully chilled, at least 4 hours or overnight.

  9. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.

  10. Fold in the toasted shredded coconut during the last minute of churning.

  11. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours.

Rate this recipe

★ 4.3 (1)

Coconut Milk Ice Cream

This churned dessert relies on full-fat coconut milk for a dense, scoopable texture without any dairy. A cooked base with egg yolks gives it a custard-like smoothness, making it a satisfying finish to spicy or tropical-themed meals. Toast some shredded coconut for garnish if you want extra crunch.

6 hr 16 oz 310 cal

Ingredients

  • 2 cans full-fat coconut milk (13.5 oz each)
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 1/2 cup shredded coconut, toasted

Method

  1. 1

    In a medium saucepan, whisk together the coconut milk and sugar and warm over medium heat until steaming, stirring occasionally, about 5 minutes.

  2. 2

    In a medium bowl, whisk the egg yolks and salt until smooth.

  3. 3

    Slowly ladle about 1 cup of the warm coconut milk into the egg yolks, whisking constantly to temper them.

  4. 4

    Pour the tempered egg mixture back into the saucepan with the remaining coconut milk, whisking to combine.

  5. 5

    Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon, 5 to 7 minutes. Do not let it boil.

  6. 6

    Remove from heat and stir in the vanilla extract.

  7. 7

    Strain the mixture through a fine-mesh sieve into a clean bowl to remove any curdled bits.

  8. 8

    Cover and refrigerate the custard until fully chilled, at least 4 hours or overnight.

  9. 9

    Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.

  10. 10

    Fold in the toasted shredded coconut during the last minute of churning.

  11. 11

    Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours.