Coconut Lemongrass Ice Cream - Cooking Up Clean

Coconut Lemongrass Ice Cream


This weekend’s valentine treat assortment begs for a little ice cream love. The kind that’s a little exotic, creamy delicious, and goes with chocolate.  This coconut lemongrass ice cream conjures up distant memories of when I used to travel for work visiting sweater and outwear factories. After the day’s work was done, I’d sit poolside overlooking the bay during my free time in Hong Kong while a delightfully cute waiter brought me dessert.  Of course, it was usually served with some other super exotic fruit on the side like dragon fruit (which I LOVE) but I’ll settle for the scrumptiousness of just this coconut lemongrass ice cream.

An explosion of lemongrass flavor is accomplished by infusing the coconut milk custard with lemongrass chunks.  This custard base is the same one that I use in my dairy-free vanilla ice cream recipe but tweaked to get this awesome lemongrass variety.  Once the custard is cooled,  pour it into a small one quart electric ice cream maker to churn. Once churned to soft-serve consistency, add a handful of mini dark chocolate chips. If you don’t have an ice cream maker, place it in a freezer proof container and give it a good whip with a hand mixer every few hours until the ice cream starts to firm up. The result is an incredible frozen confection that will go perfectly with any chocolate dessert or is certainly stunning in it’s simplicity all on it’s own.  Grab a spoon… let’s dig in!


Coconut Lemongrass Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: paleo, dairyfree
  • 2 - 13.5 ounce cans full fat coconut milk
  • 2 stalks lemongrass, chopped into 1 inch pieces
  • 4 egg yolks
  • ½ cup maple syrup
  • 1 cup mini chocolate chips
  • unsweetened toasted coconut flakes for topping
  1. Whisk together coconut milk, egg yolks and syrup in a medium saucepan.
  2. Add lemongrass pieces and stir.
  3. Heat over medium heat until just about boiling. You'll want the mixture to coat the back of a spoon but not to boil.
  4. Take the saucepan off the stove and let the custard sit for 10 minutes to let the lemongrass flavor infuse.
  5. Pour custard through a strainer into a bowl to strain out the lemongrass pieces.
  6. Place in refrigerator to cool at least 4 hours. Mixture must be cold for it to churn well in the ice cream maker.
  7. Once chilled, pour into an ice cream maker and churn according to the ice cream maker's instructions. The custard should reach a soft-serve consistency.
  8. Turn the ice cream machine off and stir in chocolate chips by hand until mixed.
  9. Pour custard into an air-tight freezer proof container and place in freezer to firm.
  10. To serve, let ice cream sit out at room temperature for about 20 minutes so it's soft and scoopable.
  11. Top with unsweetened toasted coconut flakes if desired.


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