Eggless Coconut Ice Cream
Indulge in the tropical bliss of Eggless Coconut Ice Cream, a creamy and dairy-free delight that's perfect for warm-weather cravings. Made with rich, full-fat coconut milk and a touch of shredded unsweetened coconut for texture, this easy homemade recipe delivers velvety smoothness without the need for eggs. Sweetened with granulated sugar and flavored with a hint of vanilla, this ice cream is thickened naturally with a cornstarch slurry, ensuring a luscious consistency. Whether you opt to add a splash of heavy cream for extra indulgence or keep it entirely vegan, this frozen treat is a summertime must-try. Best of all, it requires minimal prep time and comes together beautifully in an ice cream maker. Serve it with fresh fruit, drizzle it with chocolate sauce, or simply savor it on its own—each scoop is pure coconut heaven!
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 200 ml Heavy cream (optional, for extra creaminess)
- 150 g Granulated sugar
- 50 g Shredded unsweetened coconut
- 1 tsp Vanilla extract
- 2 tbsp Cornstarch
- 3 tbsp Water
Instructions
In a medium saucepan, combine the coconut milk, heavy cream (if using), and granulated sugar. Heat the mixture over medium heat, stirring frequently, until the sugar has completely dissolved. Do not let it boil.
In a small bowl, mix the cornstarch with water to create a smooth slurry.
Slowly pour the cornstarch slurry into the coconut milk mixture, stirring constantly to avoid lumps.
Continue cooking the mixture over medium heat, stirring continuously, until it thickens slightly. This should take 2–3 minutes. Once thickened, remove the saucepan from heat.
Stir in the vanilla extract and shredded coconut. Allow the mixture to cool to room temperature.
Once cooled, transfer the mixture to an airtight container and chill it in the refrigerator for at least 4 hours or overnight. The mixture must be completely cold before churning.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. This process typically takes 20–25 minutes.
Transfer the churned ice cream to a freezer-safe container. Cover the surface with parchment paper or plastic wrap to prevent ice crystals from forming, and freeze for 2–4 hours to firm up.
To serve, let the ice cream sit at room temperature for a few minutes to soften slightly, then scoop and enjoy!
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.6 g | 382% | |
| Saturated Fat | 246.7 g | 1234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 186.5 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2353 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
