Coconut Ice Cream

Coconut milk is high in fat content, but contains relatively little sugar. This makes it a good ingredient for ice cream. (The coconut flavor can be quite dominant, however, so it may not be the best fit for every recipe.) Coconut is also full of important minerals and vitamins, so you can enjoy it without having a bad conscience! This recipe comes from the book Veganista by Celcilia Havmöller & Susanna Paller


  • 180 g oat milk
  • 350 g coconut milk
  • 130 g sugar
  • 30 g grated coconut
  • 1 g salt
  • ½ grams locust bean gum
  • ½ g guar gum


  • First, in a large bowl, mix oat and coconut milk together.

  • Combine the sugar, grated coconut, salt, locust bean gum and guar gum in another bowl and stir well with a whisk.

  • Now you can begin to gradually mix the dry and liquid ingredients together with a hand blender. Once the sugar has completely dissolved, the mixture is ready and goes in the fridge for about 2 hours.

  • After the mixture has cooled, you can put it into the ice cream machine.

  • Once the ice cream machine stops, either enjoy the ice cream immediately or let sit for about 3 hours in the freezer.

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