Gluten Free Coconut Milk Ice Cream
Rich, creamy, and deeply satisfying, this coconut milk ice cream is the kind of frozen dessert that makes you forget you're working around any dietary restrictions at all. Full-fat coconut milk forms the base of a proper egg-yolk custard, giving you that dense, scoopable texture that rivals anything from a dairy-based recipe. The tempering step — slowly streaming hot coconut milk into the yolks before returning everything to the pan — is what sets this apart from simpler no-cook versions, building a silky body with real depth of flavor. A splash of pure vanilla extract rounds it all out beautifully. Since every ingredient here is naturally free of gluten, there's no substituting or label-scrutinizing required — just straightforward cooking with a short, clean pantry list. The recipe makes six servings, so it's ideal for a dinner party finish or a week's worth of after-dinner scoops straight from the freezer. Give it the overnight chill time if you can; the custard churns up noticeably smoother and the flavor blooms in a way that's absolutely worth the wait.
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Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup granulated sugar
- ¼ tsp fine salt
- 4 large egg yolks
- 2 tsp pure vanilla extract
Instructions
- 1
Whisk together the coconut milk, sugar, and salt in a medium saucepan over medium heat until the sugar dissolves and the mixture is steaming, about 4–5 minutes — do not let it boil.
- 2
Whisk the egg yolks in a large bowl until smooth. Slowly pour about 1 cup of the hot coconut milk mixture into the yolks in a thin stream, whisking constantly to temper them.
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