CREAMY COCONUT MILK ICE CREAM
With only 4 ingredients, this purely delicious dairy-free ice cream is a sweet treat for those who do not eat dairy. Mix in your favorite toppings - like M&Ms, berries or sprinkles - to create new varities of flavors!
Categories Soups Desserts Desserts Desserts Desserts Desserts
Number Of Ingredients 1
Steps:
- 1. Freeze the Cuisinart Ice Cream Maker bowl at least 24 hours in advance according to manufacturer's directions. 2. Whisk together coconut milk,s ugar, salt, and vanilla in a large bowl then set mixture in fridge for 1 hour, or overnight to chill. 3. Slowly pour mixture into pre-frozen ice cream machine bowl and let the mixture churn until it reaches desired ice cream consistency (15-25 minutes).
3-INGREDIENT CREAMY COCONUT-LIME ICE POPS
These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor, and lime zest lends a lovely floral note.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Dessert Frozen Dessert Coconut Lime Kid-Friendly Summer Small Plates
Yield Makes 10
Number Of Ingredients 5
Steps:
- Whisk coconut milk, cream of coconut, and lime zest in a medium bowl. Divide mixture among ice-pop molds, leaving about 1/2" space at the top. Freeze until slushy, about 30 minutes.
- Stir to redistribute lime zest, cover molds, insert sticks, and freeze until ice pops are solid, at least 2 hours.
- Do Ahead
- Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
CREAMY COCONUT POPSICLES
Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 10m
Yield About 8 popsicles
Number Of Ingredients 5
Steps:
- Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 22 grams, Sodium 49 milligrams, Sugar 16 grams
COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
FRESH COCONUT ICE CREAM
Provided by Emeril Lagasse
Categories dessert
Time 37m
Yield about 1/2 gallon
Number Of Ingredients 5
Steps:
- In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
- Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
- Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
COCONUT ICE CREAM WITH GRAND MARNIER APRICOT SAUCE
This makes a very creamy coconut ice cream with subtle after tastes. The Apricot sauce goes well with the flavors in the ice cream.
Provided by Mattw112
Categories Frozen Desserts
Time P1DT15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Ice Cream:.
- Heat cream, vanilla extract, almond extract, cinnamon, sugar and coconut milk in a saucepan, bring to a heavy simmer but don't boil.
- Stir in chunks of white chocolate baking squares, allow them to melt.
- Once mixture is smooth mix in 2 egg yokes and Malibu rum; mix until egg is completely incorporated.
- Remove from heat and let cool in the refrigerator 1-2 hours.
- Prepare ice cream machine and add mixture.
- Process until completed using manufacturer's instructions.
- Place in freezer for a day.
- Sauce:.
- In a food processor combine dried apricots, water, sugar, and cayenne pepper. Puree until very smooth.
- In a sauce pan add the mixture from the processor.
- Add butter.
- Heat to a boil, over medium heat; reduce heat.
- Stir in Grand Marnier.
- The sauce is best served at a medium heat, not enough to melt the ice cream too fast though.
Nutrition Facts : Calories 501.2, Fat 40.4, SaturatedFat 29.9, Cholesterol 98, Sodium 84.3, Carbohydrate 28.4, Fiber 0.6, Sugar 24.3, Protein 3.9
COCONUT ICE CREAM
Make and share this Coconut Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h35m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Spread coconut out on a baking sheet lined with foil.
- Place in a 400° oven for 5-7 minutes or until coconut turns a light brown; take out of the oven and allow to cool.
- In a mixing bowl, beat the sugar into the eggs until thickened and a pale yellow color.
- Beat in the cornstarch and salt; set aside.
- In a saucepan, mix together the half-anf-half and coconut milk.
- Bring to a boil over medium heat.
- Remove pan from heat and slowly beat the hot liquid into the eggs/sugar mixture.
- Pour the entire mixture back into the pan and set on low heat.
- Stir constantly with a whisk or wooden spoon until the custard gets slightly thickened (don't let the mixture boil or the eggs will scramble).
- Remove from heat and pour the hot custard mixture through a strainer into a large clean mixing bowl.
- Let the custard cool slightly, then stir in the toasted coconut, cream, and vanilla.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's instructions.
- May eat right away or transfer to a freezer container and freeze 2 hours.
Nutrition Facts : Calories 503.4, Fat 35.7, SaturatedFat 25.4, Cholesterol 162.3, Sodium 192, Carbohydrate 42.2, Fiber 0.7, Sugar 36.2, Protein 6.5
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