Coconut Ice Cream
A dairy-free Coconut Ice Cream requires just 6 simple ingredients and your trusty ice-cream maker! Coconut Cream is the key to a creamy non dairy homemade ice cream.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 2 cans 13.5 ounces each coconut cream
- ¾ cup granulated sugar
- ¼ cup honey or corn syrup or agave if vegan
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- ¾ cup coconut flakes or chips
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, add the coconut cream, granulated sugar, honey, vanilla extract, and kosher salt.
- Whisk until the sugar has dissolved, about 2-3 minutes. You should not feel any grit when you rub the mixture in between your fingers. Place in the refrigerator for at least an hour, until chilled.
- While the ice cream base is chilling, make the toasted coconut. Place the coconut flakes in a large skillet over medium heat.
- Toast for 3-4 minutes, stirring often, until the coconut is toasted and fragrant.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes of the churn, add the toasted coconut, reserving one tablespoon for later.
- Spoon the ice cream into a shallow container or a loaf pan. Sprinkle the top with the remaining toasted coconut. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
- Let sit at room temperature for about 5-10 minutes before serving. Scoop and serve.
Notes
- Be sure to use canned coconut cream for this recipe. You can usually find it in the Asian section of the grocery store. There's no need to chill the cans ahead of time, and you should add the entire contents of the cans to the recipe.
- The toasted coconut is optional. In the recipe photos I used coconut chips, but you can use coconut flakes if you prefer a finer texture.
- The liquid sweetener is key to making a dairy-free ice cream that doesn't crystalize. Honey is great, but you can use corn syrup or agave nectar to make this recipe vegan.
- Plan ahead by making sure that your ice cream maker bowl is in the freezer at least 24 hours before you're going to make ice cream.
- Homemade ice cream can be stored in the freezer for up to one month. Keep it in an airtight container with a piece of plastic wrap or wax paper pressed to the surface of the ice cream to keep ice crystals from developing.
- Coconut cream ice cream should be easy to scoop if you let it soften at room temperature for 5 minutes after removing it from the freezer.