Homemade coconut ice cream recipe
Learn to make the best non dairy ice cream from scratch at home - Paleo, gluten free, vegan, dairy free
Servings 4 servings
- 2 cans of full fat coconut milk
- ½ cup of coconut sugar
- 1 cup of shredded coconut save half for the topping
- 1 tbsp of tapioca starch
- 1 tsp vanilla
Preheat the oven on gas mark 4/177C
Place half the cup of shredded coconut on a tray lined with parchment paper and toast for 8-10 minutes (should be golden brown)
Put the freezer bowl in the freezer and freeze for several hours before use
Add the coconut milk, coconut sugar, vanilla and tapioca flour in the blender and blitz into a smooth consistency.
Pour the contents into a bowl and stir in the shredded coconut.
Set up the ice cream maker according the manufacturers instructions - including adding the freezer bowl and churn accordingly.
Serve immediately and top with toasted coconut or alternatively pour the ice cream into an air tight container (lined with parchment paper).
Calories: 188kcal | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 98mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Calcium: 3mg | Iron: 1mg