Dairy-Free Coconut Ice Cream
Prep time
Cook time
Total time
This classic recipe uses a traditional dairy-free ingredient for ice cream, eggs. If you confuse eggs with dairy, see this post. If you need an egg-free option, see the Special Diet Notes above! Please note that the Prep time does not include freezing times.
Serves: about 1 quart
  • 2 tablespoons shredded coconut
  • 2 cups full-fat coconut milk or coconut cream
  • 1 cup water or coconut milk beverage
  • 2 whole eggs + 2 egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla extract or rosewater (optional)
  • Pinch salt
  1. Saute the coconut in a skillet over medium heat until lightly toasted.
  2. Heat the coconut milk and water in a medium saucepan over medium heat, until hot but not boiling. This should take just a few minutes.
  3. In a small bowl beat the eggs and yolks. Gently whisk in the sugar, vanilla or rosewater, and salt.
  4. Transfer the egg mixture to a double boiler over gently boiling water. Slowly whisk in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon.
  5. Remove from the heat and allow the mixture to cool. Then transfer the mixture to a metal ice cream tray or similar container and place it in the coldest part of the freezer for 1 hour.
  6. Remove to a food processor and beat slowly until smooth. Pack the soft ice cream into a freezer-safe container and freeze until set.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-coconut-ice-cream