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35 mins

Coconut Milk Ice Cream
Yields approx 2 pints / 1 quart

"This ice cream is exactly what you’d hope it to be - it’s all the flavour of a poppy seed muffin in the form of ice cream! It's dairy-free, vegan, paleo-friendly and free from refined sugars."

*variation: swap poppy seeds for chia seeds to add a superfood boost to this ice cream

Posted by Aimee R. from Woking, England, United Kingdom • Published See Aimee R.'s 9 projects » © 2024 Aimee Ryan · Reproduced with permission.
  • Step 1

    Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.

  • Step 2

    Pour the rest of the coconut milk into a blender with the lemon zest and juice and the maple syrup. Blend until smooth then pour into a saucepan.

  • Step 3

    Bring the mixture to a boil and immediately stir in the arrowroot mixture and the turmeric, for a boost of yellow colouring. Lower the heat and stir for a couple of minutes until thickened. Remove from the heat and stir in the vanilla and alcohol.

  • Step 4

    Chill in the fridge until cold, then churn. During churning, add the poppy seeds.

  • Step 5

    When the ice cream has churned, transfer the mixture to a freezer-safe container and freeze for at least 3 hours or overnight.

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