Double Coconut Ice Cream

In this recipe

Double Coconut Ice Cream
This extra coconutty ice cream only takes minutes to assemble.  It’s dairy-free and has a creamy texture that we feel excels milk based ice creams. Give it a try and decide for yourself!

4 1/2 cups


15 minutes to assemble
Cooling time
24 hours to freeze

1. Add 1/2 can Andre Prost Coconut Milk Coconut Milk, sugar, egg yolks and salt to a heavy bottomed sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until mixture is thickened (just before a simmer). Remove from heat; add vanilla and coconut extracts, and remaining coconut milk. Stir well and pour into a pie plate. Cover and poke some holes in plastic wrap to let steam escape. Refrigerate until cooled.
2. While cooling, toast coconut flakes in a dry skillet over medium-high heat, stirring until golden. Transfer to a plate to cool.
3. Pour cold coconut mixture and coconut flakes into frozen insert of ice cream maker. Follow manufacturer’s instructions.

Ice cream maker

Test Kitchen Tips:

  • Make sure insert has been in the freezer for a minimum of 24 hours.
  • A pudding spoon or rubber spatula, which has a pointed end, gets into the saucepan’s edges and prevents scrambled eggs from developing.
  • If lumps do occur, pour cooked coconut mixture through a fine sieve before chilling.