Dairy Free Coconut Ice Cream


  • 1 pt coconut milk
  • 8 egg yolks
  • 100g caster sugar

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Place the coconut milk into a thick bottomed saucepan and bring to the boil.

Whisk together the egg yolks with the caster sugar.

Whisk the milk onto the eggs and pour the custard back into the saucepan.

Stir over a low heat until the custard is thick enough to coat the back of the wooden spoon, pour into a large bowl so as to cool quickly.

Pour into an ice cream machine to freeze or if you don’t have an ice cream machine, pour into a freezer container. Place into the freezer and stir to break up every half an hour until frozen. This stage is important as it incorporates air into the ice cream.

Eat within three months.

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