This dairy-free coconut ice cream recipe is made with just 4 ingredients, yielding 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
Fill a large bowl with ice and cold water; set aside.
Step 2
Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
Step 3
Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
Step 4
Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
Step 5
Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.
