What do coconut macaroons and coconut shrimp have in common? Coconut, of course! Whether the dish is sweet or savory, coconut adds a craveable nutty sweetness to any recipe. If you can’t get enough coconut flavor in your kitchen, we’ve got the ice cream recipe for you. Our Paleo creamy coconut ice cream only has four ingredients, and three of them are coconut-based. It simply doesn’t get more coconut-forward than that! So say hello to the tropical flavor you’ve been missing in the comfort of your own kitchen. With an array of coconutty ingredients in your pantry, creamy, creamy, dairy-free ice cream is in reach.
Is Coconut Good for You?
The coconut in this recipe comes in three forms, shredded coconut, coconut milk, and coconut cream. But it might surprise you to know that all three of these ingredients are made from the meat of the coconut. Shredded coconut is a form of coconut meat, while coconut milk and coconut cream are both made from coconut meat blended with water. The amount of water is varied to create coconut milk or cream.
Coconut meat is packed with beneficial micro-nutrients like manganese and copper . Manganese supports the metabolism of fat as well as regular enzyme function, while copper plays a role in bone formation and heart health [2, 3].
Why Coconut Milk (and Cream) Is the Perfect Non-Dairy Ice Cream Base
Making good non-dairy ice cream can be a real challenge. It’s all too easy to end up with an icy mess, when all you want is luxurious creamy ice cream. To make matters even harder, a lot of the tricks to make the process easier aren’t Paleo-friendly. You can’t add extra sugar or a few tablespoons of vodka, so what is the trick to creamy Paleo ice cream?
Fat! Coconut milk and coconut cream have a naturally high fat content that mimics dairy milk and cream. The fat creates the smooth mouthfeel and creamy texture that mirrors the cows milk ice cream you may remember, without any of the dairy!
More Paleo Coconut Recipes (Sweet and Savory)
Why stop with ice cream? There are so many more coconut recipes out there. From curries to cookies, coconut in its varied forms is a staple of the Paleo pantry. Read on for just a small sample of the many coconutty recipes available!
26 oz (approx 3 1/4 cups) (780 g) of coconut cream, room temperature
5 Tablespoons (60 g) of Erythritol sweetener (or to taste)
Place the shredded coconut in a large non-stick skillet and toast over medium-high heat, stirring constantly to prevent burning, until golden brown. Remove the skillet from the heat and set aside to cool.
In a large bowl, whisk to combine the coconut milk and coconut cream until fully incorporated. Add the toasted coconut and the Erythritol sweetener to the bowl and whisk to combine.
Place the coconut mixture in your ice cream maker and churn according to the manufacturer’s instructions.
Scoop the ice cream into a bowl and sprinkle with additional toasted coconut, if desired.
All nutritional data are estimated and based on per serving amounts.