A dairy-free ice cream that is rich and delicious.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
3 hrs 20 mins
total:
4 hrs 35 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir shredded coconut in a skillet over medium-low until lightly browned and fragrant, about 5 minutes.

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  • 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.

  • Fill a large bowl with ice water.

  • 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.

  • Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

260 calories; protein 2.5g 5% DV; carbohydrates 18.7g 6% DV; fat 21.3g 33% DV; cholesterol 41mg 14% DV; sodium 13.9mg 1% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/06/2015
Pretty good! A bit laborious as a recipe but in the end you get a rich and creamy ice cream that is hard to believe is dairy free. Thank you John from Maine for your recipe. Read More
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