Coconut Ice Cream Recipes Recipes Recipe For Hand

COCONUT ICE CREAM

Steps:

• In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM

Steps:

• Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
• Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
• Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
• Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

COCONUT ICE CREAM

Steps:

• Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

COCONUT-PINEAPPLE ICE CREAM

Steps:

• Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
• Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.

COCONUT ICE-CREAM

Steps:

• Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof), discard the vanilla pod.
• Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
• Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; stir in the coconut. Pour into a baking tin, cover and freeze until almost set.
• Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.