Coconut Ice Cream
Coconut ice cream is a rich, creamy, and naturally dairy-free dessert that’s perfect for those looking for a tropical treat. Made with coconut milk and coconut cream, this ice cream is smooth, indulgent, and incredibly easy to make at home. You can customize it with mix-ins like toasted coconut, chocolate chips, or fresh fruit.It’s a perfect way to cool off on a hot day or impress your guests with a unique, homemade dessert.
Equipment
- Ice Cream Maker (if available)
- Medium Saucepan (for heating the mixture)
- Whisk (for stirring)
- Measuring Cups and Spoons
- Mixing Bowl
- Freezer-Safe Container (for freezing the ice cream)
Ingredients
- 1 can 13.5 oz - Full-Fat Coconut Milk
- 1 can 13.5 oz - Coconut Cream
- ¾ cup - Granulated Sugar or to taste
- 1 tsp - Vanilla Extract
- Pinch - Salt
(Optional Add-ins):
- ½ cup - Toasted Coconut Flakes or more for topping
- ¼ cup - Chocolate Chips or other mix-ins
Instructions
- Prepare the Coconut Base: In a medium saucepan, combine the coconut milk, coconut cream, sugar, and a pinch of salt. Heat over medium heat, stirring constantly until the sugar dissolves completely. Do not allow the mixture to boil.
- Add Vanilla: Once the sugar has dissolved, remove the saucepan from heat and stir in the vanilla extract.
- Chill the Mixture: Allow the coconut mixture to cool to room temperature. Once cooled, cover and refrigerate for 2-3 hours or until fully chilled.
- Churn the Ice Cream: If using an ice cream maker, pour the chilled coconut mixture into the ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-30 minutes.
- Freeze: Transfer the churned ice cream to a freezer-safe container and smooth the top. Freeze for 4-6 hours, or until the ice cream is firm.
- Serve: Once frozen, scoop the coconut ice cream into bowls or cones and garnish with toasted coconut flakes, chocolate chips, or fresh fruit, if desired.
Notes
- Customizing the Flavor: You can easily customize this recipe by adding different mix-ins like chocolate chips, crushed cookies, or fresh fruit like mango or berries.
- No Ice Cream Maker?: If you don’t have an ice cream maker, pour the mixture into a shallow dish, place it in the freezer, and stir every 30 minutes to break up any ice crystals until it reaches the desired consistency (about 4-6 hours).
- Storage: Store leftover coconut ice cream in an airtight container in the freezer for up to 2-3 weeks. Let it sit at room temperature for a few minutes before scooping if it becomes too hard.