Coconut Milk Ice Cream Food

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COCONUT MILK ICE CREAM



Coconut Milk Ice Cream image

This is a merger of several recipes I found while researching for a special Mothers day dinner. Coconut is Mom's favorite ice cream. This version is easy, not too sweet, smooth, creamy and quite tasty. It might be good with some coconut stirred in at the last. The cook time is freeze time and is variable depending on your machine. Prep time does not include chill time for the coconut milk.

Provided by LoriLou

Categories     Frozen Desserts

Time 1h15m

Yield 1 quart

Number Of Ingredients 4

1 (13 1/2 ounce) can unsweetened coconut milk, chilled
2 cups heavy whipping cream, chilled
1/2 cup granulated sugar
1 tablespoon malibu coconut rum

Steps:

  • Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
  • Stir in cream, sugar and coconut rum until sugar is dissolved.
  • Pour into ice cream maker and freeze according to manufacturers directions.
  • Spoon into container,cover well and place in freezer to harden off.
  • If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.

Nutrition Facts : Calories 2815.3, Fat 257.8, SaturatedFat 182, Cholesterol 652.1, Sodium 231.8, Carbohydrate 124, Sugar 100.3, Protein 17.5

COCONUT ICE CREAM RECIPE



Coconut Ice Cream Recipe image

This coconut ice cream recipe is made with coconut milk, vanilla, honey, and toasted coconut. This is the best coconut milk ice cream!

Provided by Tiffany - The Coconut Mama

Categories     Dessert

Number Of Ingredients 6

2 cans full-fat coconut milk (chill in the refrigerator overnight for best results)
1/2 cup unsweetened coconut milk
1/4 cup raw honey, maple syrup, or sweetener of choice
2 teaspoons vanilla extract
pinch of sea salt
toasted coconut flakes ( optional )

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.

Nutrition Facts : ServingSize 1 Scoop (8 ounces), Calories 421 calories, Sugar 20g, Fat 35g, Carbohydrate 25g, Protein 2.5g

THAI COCONUT MILK ICE CREAM



Thai Coconut Milk Ice Cream image

From Quick&Easy Thai by Nancie McDermott. Requires 7 c or about 4 14-ounce cans of coconut milk. Also requires ice cream maker. Time does not include freezing time, etc.

Provided by hannahactually

Categories     Frozen Desserts

Time 20m

Yield 1 1/2 quarts

Number Of Ingredients 3

7 cups unsweetened coconut milk
2 cups sugar
1 teaspoon salt

Steps:

  • Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.

Nutrition Facts : Calories 3109.7, Fat 225, SaturatedFat 199.5, Sodium 1690.1, Carbohydrate 296.2, Sugar 266.1, Protein 21.3

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