Save to your scrapbook

    Coconut ice cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Coconut ice cream

    Super creamy and dairy-free, too.

    Serves: 8 - 10


    225g caster sugar

    400ml can coconut milk

    2 x 160ml cans coconut cream

    3 tbsp dark rum (optional)


    1. Heat the sugar in a small pan with 4 tbsp water, stirring over a medium heat until dissolved and you have a thick syrup. Mix the coconut milk and cream in a large jug with a large pinch of salt, then whisk in the warm sugar syrup and add the rum (if using). Cover with cling film and chill until cold – about 1-2 hours.

    2. Either churn in an ice-cream maker according to manufacturer’s instructions or pour into a shallow plastic or metal container and freeze for 1 hour, then whisk thoroughly to break up any ice crystals. Repeat once more, then, for the third and final time, blend in a food processor until combined and return to the freezer for at least 4 hours.

    3. Put the ice cream in the fridge 5 minutes before serving, to soften slightly. Use a warm ice cream scoop to serve, with homemade coconut flakes alongside, if liked.

    Your recipe note

    Edit your recipe note


    Preheat the oven to 200 ̊C, gas mark 6. Hold a coconut over a bowl with one hand and, using a knife sharpening steel (or the back of a heavy knife), tap sharply around the equator, turning the coconut as you go, until it splits in half. Grip the cut-side of the coconut and tap the rounded edge of the shell, rotating until it cracks and breaks off in places. Remove the shell, using a table knife to help, if needed; repeat with the other half, discarding the shell. Rinse the flesh, then slice it as thinly as you can (use a mandoline, if possible). Spread over a large, parchment-lined baking tray and roast for 8-10 minutes, turning halfway, until lightly golden and crisp.


    Average user rating

    4 stars