Coconut Saffron Ice Cream Recipes

COCONUT SAFFRON ICE CREAM

Coconut Saffron Ice Cream image

adopted from http://www.davidlebovitz.com/archives/2008/09/quick_coconut_ice_cream_with_saf.html VERY easy, Very Tasty!

Provided by maison.wenchi

Categories Frozen Desserts

Time 10m

Yield 1 pt, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2/3 cup heavy cream
1 cup coconut milk
1/4 cup white sugar
1/2 teaspoon saffron thread

Steps:

In a medium-sized saucepan, bring all the ingredients to a boil.
Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.

Nutrition Facts : Calories 327.6, Fat 27.8, SaturatedFat 20.8, Cholesterol 54.4, Sodium 52.2, Carbohydrate 19.8, Fiber 1.6, Sugar 17.1, Protein 2.8

COCONUT ICE CREAM

Coconut Ice Cream image

Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

Provided by SUEMB

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 30m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup milk
1 (14 ounce) can cream of coconut
1 ½ cups heavy cream
1 ½ cups sweetened flaked coconut

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.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g

TOASTED COCONUT ICE CREAM RECIPE BY TASTY

Toasted Coconut Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, sweetened condensed milk, coconut milk, coconut flakes

Provided by Alvin Zhou

Categories Desserts

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups heavy cream, chilled
1 can sweetened condensed milk
1 cup coconut milk
1 cup coconut flakes

Steps:

In a large bowl, whip the cream until soft peaks form.
Add the condensed milk and coconut milk, then whip until smooth.
In a pan over medium heat, toast the coconut until browned, stirring constantly.
Fold the toasted coconut into the cream mixture.
Transfer the mixture to a baking pan or bowl, then freeze.
Enjoy!

Nutrition Facts : Calories 1047 calories, Carbohydrate 80 grams, Fat 84 grams, Fiber 4 grams, Protein 14 grams, Sugar 72 grams

MANGO-COCONUT-SAFFRON ICE CREAM (NO EGG)

Mango-Coconut-Saffron Ice Cream (No Egg) image

I love ice-cream but not the fuss of making a custard base. I combined 2 different recipes and added saffron to come up with a tropical, exotic, decadent delight! You can leave out the toasted coconut and/or saffron if you like, but why would you???!!! You can find canned mango pulp in East Indian markets. Fresh, sweet pureed mangoes would also work, I imagine. If you go that route, add about 1 tablespoon of fresh lime juice.

Provided by Loveblumes

Categories Dessert

Time 35m

Yield 1 quart, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces heavy cream
1/2 cup sugar
3/4-1 cup mango pulp or 3/4-1 cup mango puree
1 (13 1/2 ounce) can coconut milk
2 tablespoons Malibu rum
2 teaspoons vanilla extract
3 -4 saffron threads (optional)
1/3 cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

Steps:

In a small sauce pan, warm 1 cup heavy cream, do not boil. Add the saffron strands if using. The cream will take on a pretty yellow-orangeish color. Add the sugar and stir just until sugar is dissolved. In a medium bowl whisk all other ingredients together. Stir or whisk in the saffron infused cream. Cover and chill completely in refrigerator (all day or over night, preferably). Freeze in ice-cream maker and enjoy immediately or when firm. Tip: after it firms up, remove from freezer about 5 minutes before scooping so it is easier to scoop. Delicious!

Nutrition Facts : Calories 424.6, Fat 27, SaturatedFat 20.1, Cholesterol 61.2, Sodium 36.7, Carbohydrate 43.6, Fiber 0.9, Sugar 40.8, Protein 1.9

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

Ingredients

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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