Coconut Milk Ice Cream Recipes

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COCONUT MILK ICE CREAM



Coconut Milk Ice Cream image

This is a great 'ice cream' recipe for those who are allergic to milk and soy. You can use any kind of frozen or fresh fruit you like.

Provided by KARAMUR

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 5h

Yield 4

Number Of Ingredients 3

2 cups fresh blueberries
1 cup white sugar
1 (14 ounce) can coconut milk

Steps:

  • Combine blueberries and sugar in a saucepan over medium heat; cook and stir until sugar has dissolved, about 5 minutes. Transfer syrup to a covered container and freeze for 30 to 40 minutes.
  • Stir coconut milk into syrup until uniform. Pour into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 63.2 g, Fat 21.1 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 18.6 g, Sodium 13.5 mg, Sugar 57.2 g

COCONUT ICE CREAM RECIPE



Coconut Ice Cream Recipe image

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

2 cans full-fat coconut milk (chill in the refrigerator overnight for best results)
1/2 cup unsweetened coconut milk
1/4 cup raw honey, maple syrup, or sweetener of choice
2 teaspoons vanilla extract
pinch of sea salt
toasted coconut flakes ( optional )

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

COCONUT ICE-CREAM



Coconut ice-cream image

Lovely and refreshing ice-cream - great for Mexican themed dinner parties as it refreshes the palate!

Provided by dawnyhow

Time 30m

Yield Serves 6

Number Of Ingredients 0

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.

COCONUT MILK ICE CREAM



Coconut Milk Ice Cream image

This is a merger of several recipes I found while researching for a special Mothers day dinner. Coconut is Mom's favorite ice cream. This version is easy, not too sweet, smooth, creamy and quite tasty. It might be good with some coconut stirred in at the last. The cook time is freeze time and is variable depending on your machine. Prep time does not include chill time for the coconut milk.

Provided by LoriLou

Categories     Frozen Desserts

Time 1h15m

Yield 1 quart

Number Of Ingredients 4

1 (13 1/2 ounce) can unsweetened coconut milk, chilled
2 cups heavy whipping cream, chilled
1/2 cup granulated sugar
1 tablespoon malibu coconut rum

Steps:

  • Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
  • Stir in cream, sugar and coconut rum until sugar is dissolved.
  • Pour into ice cream maker and freeze according to manufacturers directions.
  • Spoon into container,cover well and place in freezer to harden off.
  • If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.

Nutrition Facts : Calories 2815.3, Fat 257.8, SaturatedFat 182, Cholesterol 652.1, Sodium 231.8, Carbohydrate 124, Sugar 100.3, Protein 17.5

COCONUT ICE CREAM



Coconut Ice Cream image

This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 quarts.

Number Of Ingredients 7

1-3/4 cups sugar
1/2 teaspoon salt
4 cups whole milk
1-1/2 cups sweetened shredded coconut, divided
4 cups heavy whipping cream
1 tablespoon vanilla extract
Toasted sweetened shredded coconut, optional

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.

Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.

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