Coconut Honey Ice Cream Recipes
COCONUT HONEY ICE CREAM
Steps:
- Pour the coconut milk into a sauce pan and heat on medium heat. Stir in the honey until the honey dissolves. Stir in the cinnamon. Remove from the heat and let cool, refrigerate for at least 8 hours.
- Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 393 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 28 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 19 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COCONUT ICE CREAM RECIPE
This coconut ice cream recipe is made with coconut milk, vanilla, honey, and toasted coconut. This is the best coconut milk ice cream!
Provided by Tiffany - The Coconut Mama
Categories Dessert
Number Of Ingredients 6
Steps:
- In a large bowl stir together the ingredients until fully combined.
- Pour the mixture into ice cube trays, place in the freezer.
- Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
- Transfer to a parchment-lined freezer-safe container, top with toasted coconut flakes, and cover loosely with plastic wrap.
- For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
- Set out of the freezer for at least 7 minutes before scooping.
Nutrition Facts : ServingSize 1 Scoop (8 ounces), Calories 421 calories, Sugar 20g, Fat 35g, Carbohydrate 25g, Protein 2.5g
HONEY COCONUT ICE CREAM
This is a delightful tropical ice cream recipe that I found in a yard sale cook book. When you are in the mood for something new try this. This makes a gallon, so freeze it in your ice cream freezer in batches, or cut the recipe in half.
Provided by Jackie H.
Categories Frozen Desserts
Time 55m
Yield 1 gallon, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Add honey to eggs, mix well.
- Add cream, milk, lemon zest,vanilla and salt.
- Cook over Medium-low heat till reaching a scalding point, chill.
- Pour into ice cream freezer. Following directions on your freezer.
- When partialy frozen, add remaining ingredients.
- When fiished serve or pack into freezer containers.
Nutrition Facts : Calories 436.5, Fat 27.4, SaturatedFat 16.9, Cholesterol 160.6, Sodium 186.6, Carbohydrate 45.7, Fiber 0.5, Sugar 40.7, Protein 5.7
COCONUT ICE CREAM
Coconut milk, honey and vanilla are the perfect combination to create this smooth, refreshing ice cream. I feel honey and vanilla really enhance the natural coconut flavor. I like to use vanilla bean paste because I love to see the tiny speckles of vanilla beans throughout the ice cream, but vanilla extract would be fine as well. My kids went bonkers for this ice cream--and to be completely honest, I did too. :)
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Into a metal bowl that has been chilled in the freezer, pour coconut milk, honey and vanilla.
- Using a hand mixer or stand mixer with whisk attachment, whisk until all ingredients are fully incorporated.
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze this concoction into a beautiful, smooth ice cream.
- With a spatula, turn ice cream into a freezer storage container. Freeze for 2-4 hours or until desired texture.
Nutrition Facts : Calories 455.4, Fat 42.3, SaturatedFat 37.5, Sodium 26.6, Carbohydrate 23, Sugar 17.4, Protein 4.1
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