Gluten-Free Coconut Milk Ice Cream Recipe (No Ice Cream Machine Required!) - Organic Home Remedies

Gluten-Free Coconut Milk Ice Cream Recipe (No Ice Cream Machine Required!)

This recipe is straightforward. Like, ‘no frozen yogurt machine vital’ kind of straightforward. Also it is without gluten. There are just three fundamental fixings – however you should utilize four in the event that you need that additional, coconut season.

This is a super-fun, tropical frozen yogurt. Shockingly however, it’s not solid on coconut season. You can make such huge numbers of changes in accordance with this frozen yogurt. We’ve recorded some conceivable adjustments under the fundamental frozen yogurt formula.


  • A teaspoon of unflavored gelatin powder
  • 3/4 cup of coconut sugar (maple syrup or honey)
  • 3 cans of coconut milk (full-fat coconut milk, refrigerated for 24h)


  1. In an extensive, substantial base pan, pour the whole substance of the room-temperature jar of coconut milk and the sugar. Blend until they are consolidated well.
  2. Cook over medium-high warmth (mixing every now and again to keep it from splattering) until it is diminished at any rate considerably and thickened (around 10 minutes).
  3. You can likewise cook the blend over low warmth for around 35 minutes, and mix considerably less often (I suggest going this course, yet mixing at regular intervals). This is presently your improved consolidated coconut milk.
  4. Expel from the warmth and put aside to permit it cool totally. Try not to consume the milk or you’ll never get the formula right.
  5. Evacuate the staying two jars of coconut milk cautiously from the fridge, without shaking them by any stretch of the imagination. The strong ought to have isolated from the fluid while it was chilling, and you would prefer not to reintegrate them (you simply need the fat solids).
  6. Expel the covers from the jars, scoop out just the strong white coconut (disposing of the majority of the fluid for utilize later in something delectable), and place it in an extensive bowl.
  7. With a hand blender (or in the bowl of a stand blender fitted with the whisk connection), whip the coconut on rapid for around 2 minutes, or until light and feathery and about multiplied in volume.
  8. Spot the whipped coconut cream in the icebox to chill for around 10 minutes.
  9. Spot the gelatin in a little bowl, and blend well with 2 tablespoons of the improved consolidated coconut milk from the initial step.
  10. Permit to sit for 5 minutes while the gelatin breaks down. The blend will swell.
  11. Warmth a pot of bubbling water.
  12. In a warmth safe dish that sits over the high temp water line, soften the gelatin.
  13. Permit to cool marginally and after that add the blend to whatever remains of the cooled improved dense coconut milk.
  14. Expel the coconut whipped cream from the icebox and include the improved consolidated coconut milk blend.
  15. Whip again until light and rich, and all around consolidated (another 1 to 2 minutes).
  16. Rub the blend into a 2-quart cooler safe container*. Spread firmly and solidify until firm (around 6 hours).
  17. Serve solidified. In the event that it is at all hard to scoop, permit to sit in the cooler for 15 minutes before scooping and serving.

Below we give you a few varieties to make your own ice cream!

Mint, Green Tea Ice Cream

OK, this one is somewhat extraordinary. You can utilize a tablespoon of matcha powder when you’re decreasing the coconut milk in the initial step, (or you can toss in a teabag or two while you’re diminishing the coconut milk, simply make a point to take them out!). Get your mint concentrate (about a teaspoon) and blend it into your cooled, improved consolidated coconut milk.

Tropical Ice Cream

This one is quite straightforward. Get some coconut separate (1 tablespoon) and blend it into your improved dense coconut milk. Include extra solids into your dessert, as destroyed coconut, mango, pineapple pieces.

Maple Coconut Ice Cream

This is basic and my most loved approach to eat this frozen yogurt. Swap out the sugar/nectar for a 2/3 measure of maple syrup.

Vanilla Chocolate Chip

So there’s a vanilla chocolate chip formula, where you join the vanilla (to taste, possibly a tablespoon) into the improved dense coconut milk once it’s cooled. At that point overlap in the chocolate chips before you put the blend into your hermetically sealed cooler holder.


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