free from coconut ice cream recipe

Coconut ice cream


  • 2 sheets leaf gelatine
  • 10g arrowroot
  • 100g natural sweetener, such as Sweet Freedom
  • 400ml coconut milk
  • 2 tsp vanilla extract


  1. Cut the gelatine into small pieces and soak in cold water for 10 minutes.
  2. Mix together the arrowroot and natural sweetener in a saucepan then gradually whisk in the coconut milk. Simmer over a moderate heat and stir continuously until the mixture thickens and just starts to boil. Remove the pan from the heat, drain the gelatine and whisk into the coconut mixture along with the vanilla extract. Pour into a jug and leave to cool before placing in the fridge to chill.
  3. When the coconut custard is cold take it out of the fridge, give it a quick whisk then pour it into an ice cream maker and churn until thick and creamy.
  4. Freeze the ice cream until required then transfer to the fridge a little while before serving to allow it to soften slightly.

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