This dairy-free coconut ice cream is made with just 4 simple ingredients, resulting in a creamy and rich frozen dessert with chewy bits of shredded coconut.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
260 Calories
Recipe Instructions
Step 1
Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Pour coconut milk mixture through a strainer and pour liquid back into double boiler.
Step 2
Process coconut milk mixture in an ice cream maker according to manufacturer's instructions.
Step 3
Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Remove from heat.
Step 4
Fill a large bowl with ice water; set aside.
Step 5
Whisk egg yolks into coconut milk mixture until thickened. Remove the double boiler from heat and place the top portion in ice water to cool coconut milk mixture to room temperature, about 20 minutes.
