Coconut Ice Cream

Coconut Ice Cream


3 1/2 cups full-fat coconut milk
3/4 cup liquid sweetener (like Stevia)
2 1/2 Tbs arrowroot starch
1 cup shredded coconut
1 tsp alcohol free coconut flavour or vanilla extract
1/4 tsp sea salt, plus more to taste


handful of unsalted nuts, for garnish
handful of toasted coconut flakes, for garnish
your favourite fruits, for garnish


Stir the arrowroot into 1/2 cup of cold coconut milk.

Heat the rest of the coconut milk, sweetener, and salt in a saucepan until well combined, about one minute.

Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes.

Stir in the coconut essence and shredded coconut and allow to cool.

Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until cold.

Process in an ice-cream maker according to the manufacturer’s instructions.

Place in the freezer to solidify and serve garnished with nuts, toasted coconut flakes and fruit if you wish.

Makes about 1 litre.


Ice-cream maker

Credits: Adapted from The Blender Girl

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