Vanilla Coconut Ice Cream Recipes

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.

VANILLA ICE CREAM WITH TOASTED COCONUT FLAKES

Steps:

• Preheat oven to 350 degrees F.
• Toast coconut flakes until golden brown. Put flakes in a bowl and toss with melted butter. Scoop ice cream into 4 dessert bowls and sprinkle toasted coconut flakes, while warm, on top of ice cream. Serve.

HOMEMADE COCONUT ICE CREAM

Steps:

• Whisk eggs for about 30 seconds and set aside.
• Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
• Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

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:

• 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.

COCONUT VANILLA CUSTARD ICE CREAM - LOW CARB AND DAIRY-FREE

Steps:

• In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil.
• While the coconut mixture is heating, whisk the egg yolks until pale and aerated.
• Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks.
• Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan.
• Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate.
• Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract.
• Cover and refrigerate overnight in the lowest part of your refrigerator.
• Follow your ice cream makers instructions to freeze your ice cream. With my Cuisinart, I pour the mixture into the frozen freezer bowl and let it mix until thickened, about 20 minutes. This is a good time to serve it. If you have leftovers or will not eat it right after fabricating, transfer the ice cream to an airtight container and place in the freezer. When you do serve it, let it sit out for about 20 minute to soften slightly.