Vegan Coconut Ice Cream
July 13, 2010
This vegan dairy free thai coconut ice cream is easy, creamy, and delicious.
Vegan Coconut Ice Cream
This vegan dairy free thai coconut ice cream is easy, creamy, and delicious.
Prep Time 1 hour
Total Time 1 hour
Servings 4
Calories 775 kcal
Ingredients
- 2 (14oz/400ml) cans) full-fat canned coconut milk (shake, then pour)
- 3/4 cup (180ml) pure maple syrup
- 1/4 cup (50g) coconut butter
- 1 teaspoon (5ml) natural coconut flavor
- Pinch of Celtic sea salt
- 1/4 cup (28g) arrowroot starch
- 1 cup (64g) unsweetened toasted coconut flakes, plus more to serve
Instructions
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Reserve 1/4 cup of the coconut milk, and set aside. Pour the remaining coconut milk into the blender with the maple syrup, coconut butter, coconut flavor, and salt, and blast on high for 10 to 20 seconds until smooth and creamy.
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In a saucepan over medium-low heat, warm the coconut mixture. Whisk the arrowroot into the 1/4 cup of reserved coconut milk until smooth (add water if needed). Take 1/4 cup of the warm coconut mixture, and add it to the arrowroot mixture to warm it. (Add more if needed). Whisk in the arrowroot mixture, and stir for about 5 minutes, until thickened.
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Transfer to the mixture to a bowl, and place it in the fridge for a couple of hours to chill.
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Grind the toasted coconut flakes in a spice grinder or coffee grinder until fine. Set aside.
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Once chilled, churn an ice cream maker according to the manufacturer’s instructions. In the last five minutes of churning, add the toasted coconut.
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Transfer the mixture to the freezer to solidify. Serve with toasted coconut flakes.
Comments 38
This really is as good as you would hope for! My husband who swears he does not like coconut loves this ‘ice cream’. I love that it is so clean and yet still so much a treat!
I made this a couple of times and once left the shredded coconut out of the recipe as a request of someone with texture issues, and it was still just as good.
Wonderful. Thanks for the feedback.
OH MY GOD- this is heaven. Make this or live a sheltered life forever!
Ha Ha Ha!
WOW! Amazing Ice Cream…next time i make it, i may actually share it!…Hmmm.
Ha! I know….it’s hard not to eat the entire batch by yourself!
Coconut ice cream mmmmm heaven on earth
Glad you enjoyed it.
Stir in a small amount of almond and dark chocolate
pieces at the end for an even more fabulous treat.
Yessss! So good!
What can you replace Liquid sweetener with dates?
You can use dates, but it will make the ice cream a caramel colour. But, it still tastes delicious. You also may need to add a bit more coconut extract to boost the coconut flavor.
Maybe date honey (dates and warm water blended)??? Would this work??
Great suggestion. You could use maple sugar, too.
Awesome! So glad you enjoyed it.
LOL!~ Love it.
LOL! I do need to go more often!
Is the first ingredient supposed to be coconut cream or milk? Sounds delicious!
So sorry for the confusion Megan – full fat coconut milk
I have the same question as the ingredients say “cream”, but directions say “milk”. I bought both. Which is best?
So sorry for the confusion. I use whole fat coconut milk in a can and in some brands in some countries sell this as cream.
This looks amazing and I’m going to make it. What kind of liquid sweetener do you/can you use? I’m sorry if it’s an obvious question, but I’m not really sure what to use as 3/4 cup is quite a lot. I think honey or maple syrup would be too overpowering? Thanks.
I use coconut nectar. You could also use light agave. I’m not a fan of it. But, for the occasional treat, it’s fine. Yes. 3/4 cup of honey or maple syrup is too overpowering for this. You can try 1/2 cup sweetener and taste it before you process and freeze it.
Thanks so much for your reply!
Pleasure!
Thanks so much for this post. My 3 kids grew up in SE Asia, and my middle girl took your same school trip!
I was hooked as soon as you described what experiencing Thai food was like for you. I am sticking my i.c. maker in my deep freeze right now–I’ve been craving authentic coconut ice cream for ages, and I think you just delivered. I love palm sugar in sweetened sticky rice with mangoes, so I may use that for sweetener…. Yum-o. Thanks, Jen J
Awesome! I love it. Let me know how it turned out for you!
Hey there, I am sorry, this recipe makes 1 quart not a pint. I will have to test this recipe again when I have some time for you. But, it works for me and the yield is correct, I believe. But, I will have to check for you. I am so busy writing my next book and going on a book tour, that it may be a while before I get to it. I am sorry.
In the past I have used Thai palm sugar for sweetening, which gives a really authentic flavor (you’ll have to liquify the hard crystalline chunks into a syrup first). I also toss in a generous handful of chopped preserved (i.e., candied) ginger during the freezing process, which somehow remains slightly chewy. An alternative to ginger is to use bits of that gelatinous “young” coconut meat that you can either scrape out of a coconut or buy in a can.
Yes! Yum! Thanks for sharing your great tips Steve.
2 pints make a quart!
You are correct. Thankyou for pointing that out. I will amend.
Hi can i use sugar syrup and table salt instead of liquid sweetner and celtic salt?
You can use an alternative sweetener in this recipe. Just add to taste. I don’t recommend regular table salt. But, if you are using it, just add a pinch.
Hi! Sounds heavenly! I want to make this so a friend who is diabetic can eat it. Thought I’d use stevia as the sweetener. Do you have any suggestions? Thanks!
Yes! I would use a mixture of birch xylitol and stevia. I’ve found that by combining the two together you don’t get any bitter aftertaste. It’s magic! Add them both to taste until you get the balance you want. I haven’t tried it with this recipe, but that is what I would do.
can i do it whithout an ice cream maker? just using the blender?
You can blend this, freeze in a tin, then scrape and blend again, then freeze, and then repeat the process. If you don’t use an ice cream maker you will get crystalization if you don’t scrape or reblend.