Thai Vegan Coconut Ice Cream

    2 hours 10 minutes

    This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results. This recipe is a fantastic allergy-friendly alternative to conventional ice creams.


    California, United States
    5 people made this

    Serves: 6 

    • 3 ½ cups about 2 (400ml) cans of unsweetened coconut cream
    • 3/4 cup raw agave nectar
    • 1/4 tsp sea salt
    • 2 ½ Tbsp arrowroot
    • 1 cup organic shredded coconut
    • 1 tsp organic alcohol free coconut flavour or 1 tsp natural alcohol free vanilla extract
    • organic soaked and dehydrated nuts for garnish (optional

    Preparation:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours10min 

    1. Stir the arrowroot into 1/2 cup of cold coconut milk.
    2. Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute.
    3. Stir in the coconut essence and shredded coconut and allow to cool.
    4. Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
    5. Process in an ice cream maker according to the manufacturer’s instructions.
    6. Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM!


    If the consistency gets really grainy – place in your blender and pulse quickly before serving to cream it up a bit.

    See it on my blog

    The Blender Girl

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    The first ingredient you list is "coconut cream". First I would need the recipe for that, then I just freeze the cream to get icecream. Can you tell me how to make the cream out of shredded coconut? Thanks  -  17 Dec 2014