4.3/5 rating (12 votes)

Dairy Free Shredded Coconut Ice-cream

  • Heat None
  • Serves 6
  • Prep 10 mins
Dairy Free Shredded Coconut Ice-cream

Creamy Dairy free ice-cream

Hari says

A traditional ice cream is made by whipping or aerating a mixture of milk (or cream) with eggs and sugar then freezing it to produce a light cream. The cream is made of tiny droplets of fat, bubbles or air and ice crystals that are held together with a sticky sugar syrup. This gives rise to a smooth, light, sweet, creamy foam that's cold and tastes delicious! It can be flavoured with fruit and fruit purees, or alcohol, or wit herbs and spices from vanilla to mint.

It may sound strange having dairy free ice cream but with dairy-free and vegan diets on the rise dairy-free ice creams are a great option and they are actually very easy to make. The secret is coconut milk and I think it has to be full fat coconut milk. You can use other milk such as soya and almond but for the indulgence factor full fat coconut milk is the best. You can also use avocados or banana's as a base for dairy free ice cream because you need fat which is why coconut milk works so beautifully. This recipe gives a very delicate coconut flavour but this can be changed by using other flavourings such as blended fruit, nuts and herbs and spices too. You can also add arrowroot or corn starch to the base to give a more creamy finish (just add 1 level tablespoon to the mixture). To sweeten maple syrup, agave syrup or sugar all work.

  • Ingredients
  • Method
  • 400ml tin of full fat coconut milk
  • 80g sugar or agar syrup
  • Pinch sea salt
  • 1 vanilla pod, split and scrape our all the seeds
  • 1 teaspoon vanilla extract
  • 25g fresh coconut, shredded


  • Handful crushed coconut
  • Handful crushed pistachio
  • Handful freeze dried raspberries
  • Handful chocolate chips


  1. Mix the coconut milk and sweetener together in a bowl so it’s fully incorporated. Add the sea salt, vanilla and shredded coconut and mix again. Taste the mixture and add a little more sugar if you want it sweeter.
  2. Pour into the ice cream maker for 20-30 minutes until it’s churned and starting to thicken and freeze.
  3. Pour into a tub and place in the freezer for 4-6 hours until it has set.
  4. Using a warm scoop, scoop out the ice cream and serve in cones or in glasses and top with your favourite topping.

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Comments (4)

  • Cherry marie maggay

    Cherry marie maggay

    11 June 2018 at 08:04 |


  • Cherry marie maggay

    Cherry marie maggay

    11 June 2018 at 07:07 |


  • Vanessa


    08 November 2017 at 12:12 |
    Hi...i dont have an ice cream machine, how do i .ake it without one


    • Hari Ghotra

      Hari Ghotra

      08 November 2017 at 12:20 |
      Hi Vanessa You can mix everything and put it into a tub and freeze it. Every 20-30 minutes go and beat and stir it for the first 2 hours and it should work. Hope that helps. Hari


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