Hari Ghotra Ice Cream

Hari Ghotra's Dairy-Free Shredded Coconut Ice Cream Recipe

A traditional ice cream as we know it in this country uses a method of whipping or aerating a mixture of milk or cream, eggs and sugar then freezing it to produce a light cream consisting of frozen ice crystals, air bubbles and fat droplets that are all held together with a sticky sugar syrup. This results in a smooth, light textured, sweet, cream foam which is amazing to eat! It can be flavoured with all sorts of fruits or spices from vanilla to mint to rum to chocolate.

Dairy-free is becoming increasingly popular either because of medical reasons due to lactose intolerance or down to dietary choices. It may sound odd but dairy-free ice creams are actually very easy to make.

This recipe is perfect for those with a vegan diet and the special little secret is coconut milk and it has to be full fat coconut milk at that. Although you can use almond milk or soya milk I think purely for the indulgence factor you need full fat coconut milk. Other ingredients such as avocados and banana are also great for dairy free ice cream recipes.

To flavour this coconut base you can add blended fruit such as raspberries, mango, strawberries or nuts. Some key pointers to make dairy free ice-cream include:

  1. You need fat which is why coconut milk works so beautifully. It gives a very delicate coconut flavour but this can be changed by using other flavourings such as fruit or spices.
  2. You can add arrowroot or corn starch to the base to give a more creamy finish (just add 1 level tablespoon to the mixture).
  3. Add a sweetener, you can use honey, maple syrup, agave syrup or sugar. Sugar in a liquid form is better as this stops ice crystals forming.
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


  • Using a silicone spatula, mix the coconut milk and sweetener together in a Pyrex 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.
  • Pour into the Buffalo Ice Cream Maker for 20-30 minutes until it’s churned and starting to thicken and freeze.
  • Pour into an airtight container and place in the freezer for 4-6 hours until it has set.
  • Using a warm ice cream scoop, scoop out the ice cream and serve in cones or in glasses and top with your favourite topping.

Click here to read our simple six step guide on how to get the best from your Buffalo Ice Cream Maker.

Pyrex Mixing Bowl
Buffalo Ice Cream Maker
Zyliss Airtight Container
By Hari Ghotra
Food blogger and chef.
Hari’s always loved Indian food and creating spicy dishes. She trained at the Tamarind Collection of Restaurants and flies back and forth to India in search of great flavours, textures and aromas.
Subscribe to Hari's YouTube channel here. 

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