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Coconut, caramel & pecan dairy-free ice cream

Catering for a dairy-free diet doesn’t need to mean missing out on dessert. Enjoy this easy, creamy coconut, caramel and pecan ice cream as a treat

  • Prep: 5 mins
    Cook: 10 mins
    Plus chilling and churning
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 275
  • Carbohydrates 13
  • Saturated Fat 16
  • Sugar 11
  • Protein 3
  • Fat 23
  • Fibre 1
  • Salt 0.01

Nutrition per serving

  • Calories 275
  • Carbohydrates 13
  • Saturated Fat 16
  • Sugar 11
  • Protein 3
  • Fat 23
  • Fibre 1
  • Salt 0.01

Ingredients

  • 2 x 400ml cans full-fat coconut milk
  • 3 egg yolks
  • 4 tbsp coconut sugar, or caster sugar
  • dash vanilla extract
  • 50g pecans, toasted and roughly chopped

Method

  1. Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.

  2. To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.

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