Coconut Milk Ice Cream

Coconut milk ice cream is a wonderful frozen treat. Add a little toasted coconut...and it makes this coconut dessert delicious!

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Make this ice cream according to your tastes - churn the toasted coconut right into the ice cream, sprinkle the toasted coconut on top of the ice cream as you are serving it, or leave the coconut flakes out altogther!

Serving Tip: Drizzle with chocolate or pineapple sauce!

Coconut Milk Ice Cream

Prep Time: 15 minutes
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1/2 cup coconut flakes
2 tablespoons butter
1 cup coconut milk
1/3 cup sugar
2 cups heavy whipping cream
1 teaspoon vanilla

Directions:
If you don't have an ice cream maker, click here.

Put coconut flakes and butter in a small saucepan.

Over medium-low heat, toast coconut in butter, stirring frequently until coconut becomes slightly browned.

Cool completely.

In a medium bowl, stir sugar and coconut milk together until sugar is completely dissolved.

Add heavy whipping cream and vanilla.

Pour this coconut ice cream base into your ice cream machine.

Churn about 15-20 minutes or according to manufacturer's instructions.

Add cooled toasted coconut to the churning ice cream and churn an additional 5 minutes.

Enjoy your toasted coconut dessert!

Coconut Milk Ice Cream

Prep Time: 15 minutes
Chill Time: at least 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1/2 cup coconut flakes
2 tbsp butter
1 cup coconut milk
1/3 cup sugar
2 egg yolks, lightly beaten
2 cups whipping cream
1 teaspoon vanilla

Directions:
If you don't have an ice cream maker, click here.

In a small saucepan, heat coconut flakes and butter over med-low heat.

Stir frequently until coconut flakes begin to brown.

Remove from heat and cool completely.

In another saucepan, stir coconut milk and sugar together.

Over medium heat, warm this mixture until it begins to bubble.

Beat egg yolks.

Pour coconut milk mixture over the egg yolks and whisk to temper the eggs.

Pour tempered egg mixture back into the saucepan.

Stirring constantly, heat over low-medium heat until it thickens and begins to stick to the back of spoon.

Place in fridge until chilled (about 3 hours).

Stir in the whipping cream and vanilla.

In ice cream maker, churn about 15-20 minutes or according to manufacturer's instructions.

Add cooled toasted coconut to the churning ice cream and churn an additional 5 minutes.

Enjoy your frozen coconut milk treat!

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