SEARCH
More 1 Photos

Dairy-Free Coconut Ice Cream Recipe

Recipe by: John Wironen

"A dairy-free ice cream that is rich and delicious."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In4 h 35 m
  • 1Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes.
  • 2Combine 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.
  • 3Fill a large bowl with ice water.
  • 4Whisk 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.
  • 5Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.
Footnotes
  • Editor's Note:
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.
Ingredients
  • 20 servings
  • 260 cals
  • 4 ounces shredded unsweetened coconut
  • 4 (14 ounce) cans coconut milk
  • 1 1/2 cups white sugar
  • 4 egg yolks
Nutrition

Amount per serving ( 5 total)

  • Calories:
    260
    13%
  • Fat:
    21.3
    33%
  • Carbs:
    18.7
    6%
  • Protein:
    2.5
    5%
  • Cholesterol:
    41
    14%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like