Dairy-Free Coconut Ice Cream – a delicious recipe with unsweetened coconut, coconut milk, white sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes.
2
Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Pour coconut milk mixture through a strainer and pour liquid back into double boiler.
3
Fill a large bowl with ice water.
4
Whisk egg yolks into coconut milk mixture until thickened. Remove double boiler from heat and place the top portion in the ice water to cool the coconut milk mixture to room temperature, about 20 minutes.
5
Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.
494
kcal
Calories
13
g
Fat
81
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 ounces shredded unsweetened coconut, 4 (14 ounce) cans coconut milk, 1 1/2 cups white sugar, 4 egg yolks.
Yes, Dairy-Free Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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