Coconut Ice Cream

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Karen Farr


1 cup vanilla almond milk or vanilla rice milk
2 Tbsp arrowroot powder
1 cup sugar
1 large egg
1 egg white
4 cups unsweetened coconut milk
1 tsp vanilla


Whisk the almond milk and arrowroot in a large saucepan until blended. Add the sugar and eggs, cook over medium-low heat, whisking constantly, until the sugar is dissolved and the mixture is slightly thickened, about 8 minutes, taking special care NOT to boil the custard. Remove from the heat and allow the custard to cool slightly.

Whisk the coconut milk into the custard until well blended. Cool, stirring occasionally until cooled to room temp. Refrigerate at least 6 hours.

Stir mixture and process in an ice cream maker according to the manufacturer’s directions. Store leftovers in the freezer.



Can use rice milk instead of almond milk. Can use cornstarch in place of arrowroot.

If avoiding nuts, use rice milk rather than almond milk.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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