Dairy Free Coconut Ice Cream
Author: Marla Hingley
Prep time: 2 hours
Cook time: 10 mins
Total time: 2 hours 10 mins
You can omit steps 1-2 if you like, but it really does add another rich layer of coconut flavor to this ice cream.
  • ½ cup coconut flakes, toasted
  • 3 cups canned coconut milk, well blended (full fat)
  • ¾ cup (sweetened) cream of coconut
  • ½ tsp salt
  • 1 Tbsp vanilla
  1. Toast the coconut flakes in a dry saucepan over high heat until golden, shaking pan often. Reduce heat to medium, add the coconut milk. Heat until very warm.
  2. Pour mixture into a bowl, cover and let stand for 30 minutes to allow the flavors to mix. Strain mixture through mesh sieve, pressing any excess liquid out from the coconut (discard coconut).
  3. Add remaining ingredients and whisk together until smooth, If you are using sugar, you many need to heat mixture until sugar is completely dissolved. Chill for 1 hour or until cold.
  4. Pour into ice cream maker and allow to churn until thick, about 15-25 minutes. Scoop into a container, seal and freeze until firm.
Cream of coconut is completely different from coconut cream Cream of coconut is essentially a liquid sugar flavored with coconut. It is found in the drink/cocktail mixes section of the grocery store (same stuff they use to make pina coladas). Whereas coconut cream, also called canned coconut milk, is the thick stuff you'll find in the Asian/ethnic section of the grocery store. You can replace it with an equal amount of white sugar if desired.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/dairy-free-coconut-ice-cream/