AIP Creamy Coconut Ice Cream Recipe
Following AIP is not always easy, especially when it comes to dessert! With eggs, nuts, and stevia all off the table, many popular Paleo-friendly dessert recipes are packed with ingredients that don’t translate well to AIP. So, does that mean you have to give up dessert entirely? Of course not! There are still many dessert options available, including this AIP creamy coconut ice cream. When you first taste this ice cream, you won’t believe it’s AIP-friendly. The coconut milk and coconut cream mixture provides a luxurious texture that rivals any dairy ice cream. Plus, it kicks the coconut flavor up to the next level! With honey for sweetness and toasted coconut for texture, this is one ice cream recipe that you’ll find yourself going back to again and again.
What Is The Difference Between Coconut Milk and Coconut Cream?
Coconut milk and coconut cream start with the exact same ingredient list, coconut meat and water. The difference lies in the proportions. As you might be able to guess from the names, coconut milk has a texture like milk, while coconut cream is thicker, like cream.
Coconut milk is made from equal parts coconut and water. It is an excellent substitute for cow’s milk as it has a creamy texture and fat just like whole milk.
Coconut cream is made from four parts coconut to one part water. It is much thicker than coconut milk, as it has less water. If you allow your coconut milk to separate, the cream that rises to the top is coconut cream, which naturally separates from the extra water in the coconut milk.
Cream of coconut is a sweetened version of coconut cream used in desserts and cocktails, which should not be confused with coconut cream.
Three Reasons to Toast Your Coconut
- Texture – Toasted coconut has a lovely crispy crunchy texture that pairs perfectly with creamy ice cream.
- Flavor – Toasting coconut brings out a nutty caramel flavor, this is particular welcome in AIP recipes which can’t use nuts.
- Color – A sprinkle of golden brown coconut is the perfect topping for creamy white ice cream.
More Frozen AIP-Friendly Treats
There’s more ice cold sweet treats where this ice cream came from. Say goodbye to the ice cream aisle at the grocery store and hello to satisfying sweet treats homemade in your own kitchen. You won’t miss the sugar or the dairy, guaranteed!
Or check out this list of 20+ AIP ice cream recipes. There’s something there for every taste!
An AIP-friendly creamy, dreamy ice cream with a toasted coconut flavor.
- 1 1/2 cups (98g) of shredded coconut (plus additional for serving, optional)
- 1 cup (240 ml) of canned coconut milk, room temperature
- 26 oz (approx 3 1/4 cups) (780 g) of canned coconut cream, room temperature
- 1/3 cup (80 ml) of honey (or to taste)
- Using a dry, non-stick pan, toast the shredded coconut until golden brown, stirring constantly to prevent burning. Remove the pan from the heat and set aside to cool.
- Add the coconut milk and coconut to a large bowl and whisk to fully combine. Add the honey and toasted shredded coconut to the bowl and whisk to combine.
- Place the mixture into an ice cream maker and churn the according to your ice cream manufacturer’s instructions.
- Scoop the ice cream into a bowl and top with additional toasted shredded coconut, if desired.
All nutritional data are estimated and based on per serving amounts.
- Calories: 351
- Sugar: 10 g
- Fat: 33 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g