Dairy-free coconut milk ice cream recipe

dairy-free ice cream
Vanilla coconut milk ice cream on the left, and cinnamon crunch coconut milk ice cream on the right Credit: Laura Edwards

This ice cream is so luscious and creamy that you’ll never hanker after the store-bought stuff again. Once you’ve mastered the coconut base, you can leave the vanilla out if you want to play up the coconut flavour – to make a coconut and mango ice cream ice cream. Or you can make the cinnamon crunch variation, below.

Prep time: 30 minutes, plus freezing time | Cooking time: 15 minutes

MAKES

about 600ml

INGREDIENTS

  • 5 egg yolks
  • 75g golden caster sugar
  • 2 tsp cornflour
  • 300ml coconut milk
  • 200ml coconut cream
  • Seeds of 1 vanilla pod or ½–1 tsp real vanilla powder (optional)
  • ½ tsp vanilla extract

METHOD

  1. Whisk the egg yolks, sugar and cornflour together in a mixing bowl.
  2. Pour the coconut milk and cream into a saucepan and stir in the vanilla seeds or powder (if using), and the vanilla extract. Heat until simmering on a low-medium heat, removing it just when it starts to bubble around the edges of the pan. Don't let it boil.
  3. Pour onto the egg and sugar mixture in a slow, steady stream, whisking constantly with a balloon whisk to combine. Once you’ve got a smooth custard, return it to the pan and cook on a very low heat, stirring with a wooden spoon, until it is moderately thick – be patient and don’t be tempted to turn the heat up, it will thicken eventually.
  4. It’s thick enough when it can pass the spoon test – when the custard coats the back of your wooden spoon and when you run a finger down the back of it, it leaves a clear line. Leave to cool.
  5. Once cooled, churn in an ice cream maker according to its instructions. Pour into an airtight container and freeze for a couple of hours before serving. Any extra ice cream will keep in the airtight container in the freezer for up to two weeks.

Cinnamon crunch flavour

It's the contrast between the smooth, creamy base and the buried treasure of the golden nuggets that makes this cinnamon ice cream ridiculously addictive.

MAKES

about 600ml

INGREDIENTS

  • 1 tbsp vanilla extract
  • ½ tsp ground cinnamon
  • 35g crunchy cinnamon flakes (such as Curiously Cinnamon), roughly chopped into small pieces

METHOD

  1. Prepare the ice cream as above, adding the vanilla and ground cinnamon with the coconut milk and cream in the saucepan.
  2. Continue as instructed until the ice cream has churned in the ice-cream maker.
  3. At this stage, when it is a soft-serve consistency, fold in the cinnamon cereal pieces.
  4. Freeze as above.

Recipe from Dairy-Free Delicious by Katy Salter (Quadrille, £18.99)