Coconut Ice Cream (aka Gelato or Sorbet) | Words with Food
Coconut Ice Cream (aka Gelato or Sorbet)
by Ben Macdonald - Coconut Ice Cream


August 1, 2016

Coconut Ice Cream (aka Gelato or Sorbet) 0.0 0
  • Prep: 5 mins
  • Cook: 25 mins
  • 5 mins

    25 mins

    30 mins

  • Difficulty: Easy
  • Yields: Serves 6

This recipe is ridiculously easy. It requires only a handful of ingredients and you can be eating it in 30 minutes if you are prepared. On top of that, it is also dairy free and has an amazingly light and airy texture. You will find it hard to put down, but then there is no real reason to feel bad about that.

The key to smooth gelato, ice cream or sorbet in a domestic machine is to make sure the machine and the ice cream mixture are cold when you churn it. The beauty of this recipe is that you can just put the can of coconut milk in the fridge the day before you want to make it and simply take it out and mix it up before you are ready to churn. If you forget to do this, chill it as long as possible, or chill the finished mixture in a bowl over an ice bath before churning it.

If you don't have an ice cream machine, then don't fret. You can always 'hand churn' it. Just put the mixture in a bowl in the freezer and give it a whisk or a stir every 10-15 minutes until it is too set to do it (a timer is probably a good idea).

If you want a sugar free version you could replace the sugar with some dates, frozen banana stevia or a combination of each. The texture will be different, but it will still taste amazing.


1 coconut milk, 1 can ~ 400ml

35g honey, runny

75g icing sugar

1/2 lime, juice only


The day before making, place the can of coconut milk in the fridge (or as long as possible in advance).

Combine all of the ingredients and blend on high speed until smooth (or stick blend in a jug).

Churn in an ice cream machine until set to the consistency of soft serve ~25 minutes. You can eat it at this stage if you like it this way.

Pour into a suitable container and freeze for 2-3 hours until set firm.

This can set quite hard, so once left in the freezer it is a good idea to remove it 10-15 minutes before you want to use it. A scoop dunked in hot water also helps deliver a nice result.


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