Coconut Ice Cream
Ingredients
- 2 cans 800ml full-fat coconut milk, chilled overnight
- 1 cup 240ml heavy cream (or coconut cream for dairy-free)
- ¾ cup 150g granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup 40g sweetened shredded coconut, toasted (optional)
Instructions
- Chill coconut milk cans in the fridge overnight.
- Toast shredded coconut if using. Let it cool.
- Open cans and scoop out only the thick white cream (about 1½ cups total).
- Beat coconut cream and heavy cream with a mixer for 2–3 minutes until soft peaks form.
- Add sugar, vanilla, and salt. Beat for another 2–3 minutes until stiff peaks form.
- Gently fold in toasted coconut if using.
- Pour into a loaf pan or freezer container. Smooth the top.
- Cover tightly and freeze for at least 4 hours until firm.
- Let sit at room temperature for 5 minutes before scooping. Serve immediately.
Notes
- Chill coconut milk overnight — this is essential for separating the cream
- Use only the thick white cream from the cans, not the watery liquid
- Beat the cream to stiff peaks for the creamiest texture
- Use full-fat coconut milk, not light — light coconut milk will make it icy
- Toast the coconut for deeper flavour
- Store covered in the freezer for up to 2 weeks
- Press parchment paper onto the surface before covering to prevent ice crystals