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Strawberry Coconut Milk Ice Cream


  • Author: Tastes Lovely
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 people 1x

Ingredients

  • 2 cans (13.5 oz each) full fat coconut milk
  • 1 cup + 1 tablespoon sugar, divided
  • 6 egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1 pound of strawberries, hulled
  • Toasted coconut chips for topping (optional)

Instructions

  1. In a medium size sauce pan over medium heat, simmer the coconut milk and 1 cup of sugar until the sugar is dissolved, about 5 minutes.
  2. While the sugar is dissolving, place your 6 egg yolks in a medium size heat safe bowl. Whisk the egg yolks vigorously for at least 2 minutes until they are light in color. Temper the eggs by taking a ladle full of the warm coconut milk and slowly pouring it into the eggs, whisking constantly. Add in 1 more ladle full, whisk to combine, then add the tempered eggs into the pan of coconut milk. Add in vanilla extract and cook over medium heat for 3 minutes until the mixture has slightly thickened.
  3. Strain your ice cream base thru a fine mesh strainer into a medium size bowl, discard of any hunks. Cool the ice cream base in a double bowl ice bath, or place it in the refrigerator until it has completely cooled.
  4. In a blender, puree the hulled strawberries and 1 tablespoon sugar until liquified. Set aside.
  5. Cook your ice cream base according to your ice cream makers instructions. In the last 20 minutes, pour in the pureed strawberries. Transfer the ice cream to a freezer safe container and freeze for at least 4 hours until it is firm. Top with toasted coconut chips when serving if desired.

Notes

-Don’t use low-fat or “lite” coconut milk, your ice cream will not freeze well and will be “icey”. Full fat works best.
-If you don’t have fresh strawberries, defrosted frozen strawberries would work fine.