Coconut Ice Cream
Yield: 6
Ultra creamy Coconut Ice Cream is pure summertime fun. Serve it with warm grilled pineapple for a tropical ice cream sundae treat!
Ingredients
- 1 pint (2 cups) heavy whipping cream
- ¾ cup granulated sugar
- 1 can (13.5 ounces) full-fat unsweetened coconut milk
Instructions
- In a medium mixing bowl, whisk together cream and sugar until well blended, about 1 minute. Add coconut milk and whisk to evenly combine.
- Pour mixture into well-chilled ice cream freezer bowl and churn until frozen to a thickened soft-serve consistency. This takes 20-25 minutes with my ice cream maker.
- Transfer ice cream to a freezer-safe container. Cover and freeze for at least 4 hours for softly-set scoops of ice cream, or 6-8 hours for firmer scoops.
Notes
Be sure to freeze your ice cream freezer bowl for at least 24 hours before making ice cream, in the coldest part of your freezer.
Ice cream recipe from my sister Jessica
Nutrition Information:
Serving: 1 Calories: 511kcal Carbohydrates: 31g Protein: 4g Fat: 44g Saturated Fat: 32g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Cholesterol: 89mg Sodium: 31mg Potassium: 243mg Fiber: 1g Sugar: 29g Vitamin A: 1159IU Vitamin C: 2mg Calcium: 63mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.