Vegetarian, Gluten Free
Dairy-free coconut ice cream
30 mins, plus 24h freeze
Easy
4 Servings
No one is going to pretend that ice cream is healthy but this dairy-free version – inspired by Jason’s love of Betty's Brown Bread ice cream – is as good as it gets thanks to no artificial fillers or binders.
Brilliant Bases Used In This Recipe
About This Recipe
No one is going to pretend that ice cream is healthy but this dairy-free coconut version – inspired by Jason’s love of Betty's Brown Bread ice cream – is as good as it gets.
For one thing, you are making it from scratch yourself so you know there are no chemical fillers or binders in there – on the other hand, the ingredients do have some nutritional benefit. There’s a healthy dose of vitamin D in the egg yolks.
Remember vitamin D is essential for immune function and heart health. It is also needed for calcium absorption, so it goes well from a functional nutrition point of view with the calcium in the coconut milk.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
800g/28oz coconut milk
250g/9oz coconut oil
100g/4oz desiccated coconut
250g/9oz organic coconut blossom sugar
8 egg yolks
Nutrition Per Serving
Calories
550
Fats
41G
Carbs
31G
Protein
3G
Method
In frying pan, heat 100g/4oz of the coconut oil, add the desiccated coconut and toast until golden brown, then add 100g/4oz of coconut sugar and leave to cool
In a separate deep saucepan, heat the rest of the coconut oil, the coconut milk and rest of the coconut sugar
Once bubbling, use a stick blender to make smooth
Remove from heat and pour in the egg yolks while blending
Allow to cool down to fridge temp, then whisk on a kitchen mixer to create a homogenised aerated ice cream base
Gently fold in the toasted coconut to retain the air, then scoop into a freezer-safe container and freeze for 24 hours
