coconut ice cream
  • 3 hour 30 mins

  • Medium difficulty

  • 4 serves



250g WHOLE MILK (=8,82oz=1 cup)

250g COCONUT MILK (=8,82oz=1 cup)

250ml FRESH CREAM (=8,82oz=1 ⅛ cups)

100g SUGAR (=3,53oz=½ cup)

30g COCONUT FLOUR (=1,06oz=¼ cup)



Mix both milks and cream in a small pot and bring to boil, then let the mixture cool down.

Separate yolks and egg whites and then beat yolks and sugar in a bowl. 

Once cooled down, pour the milky liquid on the egg and sugar mixture and keep mixing. 

Put the mixture back on the stove at low flame. Keep stirring until the mixture will stick to the back of the spoon. Turn off the fire and add coconut flour. Let everything cool down. Once at room temperature, store the mixture in the fridge for minimum 2 hours. 

Pour the cold mixture in the ice-cream maker. I use the Kenwood Ice Cream tool: if you are using the same tool, make sure to start making the ice-cream as soon as you take the frozen bowl out of the fridge. Turn your Kenwood on at minimum speed (speed 1 ) for about 30 minutes.

Eat your refreshing coconut ice-cream as soon as it is ready!

More ice cream  or coconut based recipes available!