ice cream picture

Coconut Ice Cream

(From the dairy-free & gluten-free kitchen by Denise Jardine)





  • 1 (13.5 ounce) can unsweetened coconut milk
  • 2 cups coconut milk beverage
  • 3/4 cup sugar
  • 1 teaspoon guar gum
  • 1/8 teaspoon salt
  • toasted coconut to top (optional)
  1. Combine the coconut milk, coconut beverage, sugar, guar gum and salt in a blender, cover, and whirl at top speed until thoroughly blended, about 2 minutes.
  2. Place the blender jar in the refrigerator and chill for about 1 hour.
  3. Remove from the refrigerator and pulse the mixture to incorporate.
  4. Pour the mixture into an ice cream maker and process according to the manufacturer’s directions

To store the ice cream, transfer it to a plastic container with a tight-fitting lid.  Place a piece of plastic wrap on top of the ice cream, cover and freeze.  To serve, allow the ice cream to soften slightly to room temperature.  Serve with toasted coconut.