Coconut-milk ice cream
Silky dairy-free coconut-milk ice cream, thickened with cornflour and sweetened with golden syrup. Rich, scoopable and vegan.
This is your go-to dairy-free ice cream: rich, scoopable and made with full-fat coconut milk and a touch of cornflour for silkiness. It’s egg-free, vegan and reliably creamy without any dairy faff.
Perfect for warm afternoons, puds after a curry or whenever you need something cold and comforting. Use an ice cream maker for best results; there are no eggs to temper and no custard to babysit, so it’s forgiving but does need a good chill before churning.
Ingredients
- 800 ml coconut milk — use full-fat canned coconut milk (two 400 ml cans)
- 140 g caster sugar
- 30 g cornflour
- 30 ml golden syrup
- 5 ml vanilla extract
- 0 ml sea salt
- 15 ml lemon juice — freshly squeezed, brightens the flavour
Equipment
- ice cream maker
- saucepan
- fine sieve
- airtight container
Instructions
Measure 80 ml of the coconut milk into a small bowl and whisk in the cornflour until you have a lump-free slurry.
Pour the remaining coconut milk into a medium saucepan with the caster sugar and golden syrup. Warm over a medium heat, whisking, until the sugar has dissolved and the liquid is hot but not boiling (about 5 minutes).
Temper the cornflour slurry by pouring a thin stream into the hot coconut mixture while whisking. Return the pan to the hob and simmer gently, stirring constantly, for 2–3 minutes until the base thickens and coats the back of a spoon.
Remove the pan from the heat and whisk in the vanilla extract, sea salt and lemon juice. Give it a minute to settle; the lemon brightens the flavour without making it sour.
Pass the mixture through a fine sieve into a jug or bowl, cover and chill in the fridge until very cold, at least 4 hours.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft‑serve consistency, about 20 minutes.
Transfer the churned ice cream to an airtight container, press a piece of baking parchment onto the surface to limit ice crystals, and freeze until firm, about 3 hours.
Remove the ice cream from the freezer 10 minutes before serving to make scooping easier.
Tips
- Use full‑fat canned coconut milk — the higher fat gives creaminess. Light coconut milk makes a thinner, icier result.
- Passing the warm base through a fine sieve removes any tiny lumps and gives a smoother finish.
- Keep the base very cold before churning; place the covered bowl in the coldest part of your fridge to speed chilling.
- If you plan ahead, press baking parchment directly on the ice cream surface before freezing to prevent ice crystals.
- For easier scooping, let the tub sit at room temperature for 8–10 minutes before serving rather than letting it thaw too long.
Substitutions
coconut milk → full‑fat oat cream or soya cream, same quantity
Noticeably differentcaster sugar → agave syrup, use 120 ml and reduce other liquids slightly
Noticeably differentcornflour → 1/2 tsp xanthan gum (scatter in while whisking instead of slurry)
Stays close
Nutrition
Per serving · estimated
- 580
- Calories
- 1 g
- Protein
- 46 g
- Carbs
- 40 g
- Fat
- 1 g
- Fibre
- 40 g
- Sugar
- 50 mg
- Sodium
FAQ
Can I use light coconut milk?
You can, but the ice cream will be much less creamy and more prone to ice crystals. Full‑fat canned coconut milk gives the best texture.
How long will this keep in the freezer?
Stored airtight, it keeps well for up to 2 weeks. After that the texture will gradually become icier and flavour will fade.
Can I make this without an ice cream maker?
Yes — freeze the chilled base in a shallow baking tray, scrape and whisk every 30–60 minutes until frozen to break crystals. Texture won't be as smooth as churning.
Why did my ice cream turn out icy?
Common causes are undercooked starch (not thickened), churning a warm base, or not chilling long enough. Also avoid leaving it uncovered in the freezer.
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