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

More Recipes

Grilled Mango with Caramelised Brioche

What better way to enjoy mango than with thick, caramelised brioche and ice cream.

Fairtrade Chocolate Chip Cookieroons

Oxfam reports indicate that Australians are purchasing more Fairtrade chocolate than ever before.

Cookies and Cream Baked Cheesecake

This dessert is only 4.7% total fat. Traditional cheesecakes can contain up to 20%, which much of is...