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

Nutrition per serving

  • kcal 275
  • fat 23g
  • saturates 16g
  • carbs 13g
  • sugars 11g
  • fibre 1g
  • protein 3g
  • salt 0.01g


  • 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


  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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