COCONUT MILK ICE CREAM WITH FRESH BLUEBERRIES
Creamy coconut milk ice cream with fresh blueberries frozen to perfection! No ice cream maker needed for this no churn ice cream recipe. Let it thaw for a few minutes and it tastes just as good as a favorite soft serve dessert treat!
Provided by Danielle Fahrenkrug
Time 4h16m
Number Of Ingredients 6
Steps:
- In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
- Remove from heat and put in a glass container. Let cool.
- If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
- If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
- When ready to serve let set for about 10-15 minutes until soft enough to handle.
COCONUT MILK ICE CREAM
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
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
VANILLA COCONUT ICE CREAM
Vanilla Coconut Ice Cream is easy to make and INSANELY delicious. It's made with only 3 ingredients (no refined sugar!) and you probably have them all in your pantry right now. What are you waiting for?
Provided by Kristen Stevens
Categories Dessert
Time 50m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 serving = ½ cup, Calories 259 kcal, Carbohydrate 15 g, Protein 2 g, Fat 23 g, SaturatedFat 20 g, Sodium 40 mg, Sugar 9 g, UnsaturatedFat 2 g
COCONUT MILK ICE CREAM
This is a great 'ice cream' recipe for those who are allergic to milk and soy. You can use any kind of frozen or fresh fruit you like.
Provided by KARAMUR
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h
Yield 4
Number Of Ingredients 3
Steps:
- Combine blueberries and sugar in a saucepan over medium heat; cook and stir until sugar has dissolved, about 5 minutes. Transfer syrup to a covered container and freeze for 30 to 40 minutes.
- Stir coconut milk into syrup until uniform. Pour into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 63.2 g, Fat 21.1 g, Fiber 2.8 g, Protein 2.5 g, SaturatedFat 18.6 g, Sodium 13.5 mg, Sugar 57.2 g
COCONUT ICE CREAM RECIPE
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
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
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
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
COCONUT ICE-CREAM
Lovely and refreshing ice-cream - great for Mexican themed dinner parties as it refreshes the palate!
Provided by dawnyhow
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof), discard the vanilla pod.
- Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
- Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; stir in the coconut. Pour into a baking tin, cover and freeze until almost set.
- Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.
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- In a food processor or high speed blender, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
- Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
5-INGREDIENT COCONUT MILK ICE CREAM - MY DARLING VEGAN
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- The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
- Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
COCONUT ICE CREAM (NO ICE CREAM MAKER) - THE FLAVOURS …
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- In a big bowl add cold whipping cream, sugar and vanilla extract. Using a hand blender whip cream until it has doubled in volume and have stiff peaks.
- In another bowl add coconut milk, sweetened condensed milk, coconut extract. Mix everything really well.
- Take a couple of scoops of cream and fold into the coconut milk, condensed milk mixture. This step will aerate the mixture.
3 INGREDIENT COCONUT MILK ICE CREAM - PLUM STREET COLLECTIVE
From plumstreetcollective.com
- Shake up coconut milk cans, then open and pour into large bowl. Whisk in vanilla and sugar. Whisk until smooth and then pour into ice cream maker for 20-25 minutes.
- If you don't have an ice cream maker, pour into a freezer safe tupperware. Put in freezer and stir about every 25 minutes, until firm enough to eat.
- Before serving, especially if ice cream has been in the freezer for 8 or more hours, get it out to soften about 15 minutes before eating.
COCONUT MILK ICE CREAM (DAIRY FREE VANILLA ICE CREAM)
From dessertfortwo.com
- First, check your ice cream maker’s instruction manual to see if you need to freeze the bowl before making ice cream. Place the bowl in the freezer, if so. If not, proceed.
- In a blender, combine all ingredients. Puree on high for at least 2 minutes to fully dissolve everything.
- Pour the mixture into a 2-quart saucepan, and heat over medium heat while stirring frequently to dissolve the gelatin. DO NOT let the mixture boil. Cook it until small bubbles form around the edge of the pan, and a it coats the back of a wooden spoon like pudding, about 4-5 minutes.
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From laylita.com
- In a medium sized sauce pan, combine the coconut milk, cream, and sugar, heat and mix until the sugar has dissolved completely.
- Mix in the rum and coconut extract. Taste and adjust the amount of rum or coconut extract based on your taste preference. Let the mix cool down completely.
- Prepare the ice cream according to your machine’s instructions. Add the freshly grated coconut at the end.
COCONUT MILK ICE CREAM – KETO COCONUT ... - BEAMING BAKER
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- Blend together coconut milk, coconut cream, vanilla, coconut extract, and keto honey in a food processor. Here is the food processor I use. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
CHOCOLATE COCONUT MILK ICE CREAM - DETOXINISTA
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- Combine all of the ingredients in a blender, and blend until smooth and creamy. (Originally, I tried whisking them together in a bowl, but the blender was much more effective!)
- Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
- If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.
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- The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don't have an ice cream maker).
- The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavor.
- Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve (see photo). See notes if you don't have a churner.
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