Homemade Vanilla Coconut Milk Ice Cream Recipes

COCONUT ICE CREAM RECIPE

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.

VANILLA COCONUT ICE CREAM

Steps:

• Combine all ingredients in a medium-sized pot and heat over medium-low heat until sugar has completely dissolved. (Do not bring to a boil)
• Put the pot in your fridge to cool. Once it is completely cold, process it according to your ice cream maker's directions. (See the blog post for making this without an ice cream maker.)
• Either serve immediately (my favorite!) or scoop the ice cream into a container and cover with a piece of parchment paper directly on the ice cream to help prevent any ice crystals from forming.
• Store in your freezer. Allow the ice cream to sit for 10 minutes at room temperature before serving.

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.