From the kitchen
Classic Coconut Milk Ice Cream
The high fat content of coconut milk produces an incredibly smooth, premium churned frozen dessert without ice crystals.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 cans (13.5 oz each) Coconut Milk
- 3/4 cup Sugar
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- Pinch of Salt
Method
- Heat the coconut milk and half the sugar in a saucepan until steaming.
- Whisk the egg yolks and remaining sugar until pale, then slowly whisk in about a cup of the hot coconut milk to temper.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon, 5 to 7 minutes.
- Stir in the vanilla and salt, then strain and chill thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions, then freeze until firm.
Kitchen note
Coconut milk's high natural fat content is exactly why this churns so smoothly — it's doing the same job heavy cream does in a dairy ice cream, so there's no need to add any extra fat or stabilizer here.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.