Cooking and Serving: 30 minutes | 1.5 quarts ice cream
Ingredients
Handheld mixer or stand mixer with whisk attachment | 3 (42 fl oz) cans coconut milk, (14 fluid ounces each) 2 of the 3 | ¾ cup (150 g) granulated sugar
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 1.5 quarts ice cream
Ingredients
Handheld mixer or stand mixer with whisk attachment
3 (42 fl oz) cans coconut milk, (14 fluid ounces each) 2 of the 3
¾ cup (150 g) granulated sugar
1 teaspoon (3 g) unflavored powdered gelatin, (See Recipe Notes)
3 ounces dairy-free chocolate chips, (optional)
1 teaspoon pure vanilla extract, (optional)
Instructions
In a large, heavy-bottom saucepan, place the entire contents of the 1.
Cook over medium-high heat, stirring frequently to prevent it from.
splattering, until it is reduced at least (about 10 minutes).
This is now your dairy free sweetened condensed coconut milk. Remove from the.
heat and set it aside to allow to cool completely.
Remove the remaining two cans of coconut milk carefully from the.
Remove the lids from the cans, scoop out only the solid white coconut.
With a hand mixer (or in the bowl of a stand mixer fitted with the whisk.
light and fluffy and nearly doubled in volume.
The coconut cream must be chilled for it to whip. Place the whipped coconut.
Place the gelatin in a small bowl, and mix well with 2 tablespoons of the.
sweetened condensed coconut milk from the first step.
Allow the mixture to sit for 5 minutes while the gelatin dissolves.
Microwave the mixture on 70% power for 15 seconds to liquify the gelatin, and.
Remove the coconut whipped cream from the refrigerator and add the sweetened.
condensed coconut milk mixture and optional vanilla to it.
Whip once more until light and creamy, and well-combined (about one minute.
Fold in the optional chocolate chips, and scrape the mixture into a 2 quart.
Cover tightly and freeze until firm (about 6 hours). Serve cold. If it is.
scooping and serving with a warm ice cream scoop.
Notes
* ¾ cup (150 g) granulated sugar
* 3 ounces dairy-free chocolate chips, (optional)
* 1 teaspoon pure vanilla extract, (optional)
* In a large, heavy-bottom saucepan, place the entire contents of the 1
room-temperature can of coconut milk and the sugar, and whisk to combine
* Cook over medium-high heat, stirring frequently to prevent it from
splattering, until it is reduced at least (about 10 minutes).
* This is now your dairy free sweetened condensed coconut milk. Remove from the
heat and set it aside to allow to cool completely.
* Remove the remaining two cans of coconut milk carefully from the
refrigerator, without shaking them at all. The solid should have separated
from the liquid while it was chilling, and you don’t want to reintegrate
* Remove the lids from the cans, scoop out only the solid white coconut
(discarding or reserving for another use all the liquid), and place it in a
* With a hand mixer (or in the bowl of a stand mixer fitted with the whisk
attachment), whip the coconut on high speed for about 2 minutes, or until
light and fluffy and nearly doubled in volume.
* The coconut cream must be chilled for it to whip. Place the whipped coconut
cream in the refrigerator.
* Place the gelatin in a small bowl, and mix well with 2 tablespoons of the
sweetened condensed coconut milk from the first step.
* Allow the mixture to sit for 5 minutes while the gelatin dissolves.
* Microwave the mixture on 70% power for 15 seconds to liquify the gelatin, and
then add the mixture to the rest of the cooled sweetened condensed coconut
* Remove the coconut whipped cream from the refrigerator and add the sweetened
condensed coconut milk mixture and optional vanilla to it.
* Whip once more until light and creamy, and well-combined (about one minute
* Fold in the optional chocolate chips, and scrape the mixture into a 2 quart
freezer-safe container.
* Cover tightly and freeze until firm (about 6 hours). Serve cold. If it is
difficult to scoop, allow to sit at room temperature for 15 minutes before
scooping and serving with a warm ice cream scoop.
About the coconut milk.
You must use full-fat coconut milk. Thai Kitchen brand coconut milk and Whole
Foods 365 brand coconut milk both work well consistently for this application.
So Delicious brand “Culinary Coconut Milk” also works great for the coconut
The gelatin is what keeps the ice cream from being too, well, icy. You can
substitute 1 tablespoon of gluten free vodka for a similar result, but then it
becomes an adults-only treat (and the vodka doesn’t work quite as well).
Recipe originally published in 2013. In 2016, photos updated, method updated
slightly, recipe otherwise unchanged.
Nutrition information is automatically calculated, so should only be used as an