Recipe for Coconut Milk Ice Cream

Can anyone give me a recipe for homemade ice cream using coconut milk? Do you just substitute the coconut milk for the cream and the milk? We are dairy intolerant.

Wondernana from Clovis, CA

October 5, 20080 found this helpful


7 Cups Unsweetened Coconut Milk

2 Cups Sugar

1 Teaspoon Salt

Combine the coconut milk, sugar, and salt in a medium saucepan and bring to a gentle boil over medium-high heat. Cook, stirring often, until the sugar dissolves and the mixture is smooth, 1 to 2 minutes. Transfer to a bowl, cool to room temperature, and then cover and chill until very cold. Transfer to the bowl of an ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to an airtight container and freeze for up to 2 weeks.

Makes about 1 1/2 quarts; serves 8 to 10

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October 6, 20080 found this helpful

Thanks. I look forward to trying that!

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October 7, 20080 found this helpful

My family is also intolerant to dairy and many other ingredients, so I make "ice-cream" from frozen fruit and coconut milk. As long as you have frozen fruit on hand, it's instant, healthy, and you can make just the quantity you need. Some ideas are:

1. Freeze whole, peeled bananas, then chop up (1 per person) and blend in the food processor with enough coconut cream or milk to enable the blades to move smoothly. Blend until the banana is pureed and has the consistency of a soft-serve ice-cream. Serve immediately. (Sweeten with sugar, honey or artificial sweetener, if you wish)

2. Substitute other frozen fruits as desired - e.g. diced mango, berries, apricots, peaches, stewed apple etc, or even a combination of fruits.

3. Instead of using coconut milk, you can also puree an unfrozen banana and add frozen fruit as above. This is particularly good with frozen berries.

4. Experiment by adding other ingredients - vanilla, liquer such as Grand Marnier, chopped nuts, chocolate flakes etc.


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