Coconut ice cream is a delicious, healthy alternative to regular dairy ice cream. It’s a favorite of many ice cream lovers, especially those who can’t eat dairy products due to food allergies.
I’ve experimented with different recipes for my ice cream maker and want to share mine. I’ve juggled the ingredients for the best balance of smooth texture and reasonable calories. Try it out and tell me what you think!
- 2 cans of full fat coconut milk (not the “lite” kind)
- 2 egg yolks (optional – only if you’re OK with eating uncooked egg yolks)
- 1/4 to 1/2 brown rice syrup, Splenda, or Truvia (depending on how sweet you want your ice cream to be)
Chill your ice cream maker freezer bowl and a medium size mixing bowl in the freezer for 24 hours. Open the coconut milk and use a hand-held electric mixer or whisk to combine thoroughly in the mixing bowl with the sweetener and optional egg yolks.
Put together the ice cream maker and start it up. Pour in the coconut milk mixture and churn for 20 minutes. It will be ready to eat, and you can freeze what’s left – if there’s anything left!