Would you like a lightweight and refreshing dessert to end your lunch, or to have during a break on a sunny spring afternoon? This coconut milk ice cream will fit perfectly between your spring salad mix and an espresso on the go. Here’s the recipe, explained step by step:
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Ingredients list for the coconut ice cream
Serves 4:
- 3 egg yolks
- 2 tsp cornstarch
- 1/2 cup (110g) of caster sugar
- 2 1/3 cups (500ml) of coconut milk
- 3 1/3 fl oz (100ml) whipping cream
- 1 tbsp rum liqueur (optional)
Directions
1. In a bowl, whisk the egg yolks. Add cornstarch and sugar while stirring.
2. In a saucepan, heat the coconut milk to the simmering point, without letting it boil.
3. Pour the warm coconut milk gradually over the yolks, whisking constantly, then pour this mixture into the saucepan and cook over a low heat, stirring constantly, until the mixture thickens.
4. Pour the mixture into a bowl and leave to cool. Once the preparation has cooled, pour in the cream and stir in the liqueur (optional). Pour the mixture into the ice cream maker and let it churn, and then put the preparation in the freezer until serving.
Notes: Liquor flavors the ice cream and prevents the appearance of ice crystals. You can replace it with Cointreau, Grand Marnier, or another liqueur of your choice. It is perfectly scoopable from the freezer, but the texture is better if you let it rest at room temperature for 5 minutes before serving.
Coconut Milk Ice-Cream
Easy homemade coconut milk ice cream 100% Dairy Free.
Ingredients
- 3 egg yolks
- 2 tsp cornstarch
- 1/2 cup (110g) of caster sugar
- 2 1/3 cups (500ml) of coconut milk
- 3 1/3 fl oz (100ml) whipping cream
- 1 tbsp rum liqueur (optional)
Instructions
- In a bowl, whisk the egg yolks. Add cornstarch and sugar while stirring.
- In a saucepan, heat the coconut milk to the simmering point, without letting it boil.
- Pour the warm coconut milk gradually over the yolks, whisking constantly, then pour this mixture into the saucepan and cook over a low heat, stirring constantly, until the mixture thickens.
- Pour the mixture into a bowl and leave to cool. Once the preparation has cooled, pour in the cream and stir in the liqueur (optional). Pour the mixture into the ice cream maker and let it churn, and then put the preparation in the freezer until serving.
Recipe Notes
- Liquor flavors the ice cream and prevents the appearance of ice crystals. You can replace it with Cointreau, Grand Marnier, or another liqueur of your choice. It is perfectly scoopable from the freezer, but the texture is better if you let it rest at room temperature for 5 minutes before serving.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
