If you’re looking for a way to refresh yourself, this homemade coconut ice cream is truly the best. It’s rich, creamy, and doesn’t have that weird icy texture you sometimes get from store-bought brands; This recipe uses simple ingredients to make a tropical dessert with a luxurious flavor, but it’s actually super easy to make in your own kitchen. Once you try this ice cream, you’ll definitely want another bowl right away.
Ingredients
Yields: 1 Quart (Makes about 8 scoops)
- 2 Cans (13.5 oz each) full-fat coconut milk
- 1/2 Cup heavy cream (Or whipping cream)
- 3/4 Cup granulated sugar
- 1 tsp vanilla extract
- A little pinch of sea salt
- 1/2 Cup toasted coconut flakes (Optional just if you like crunch)
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Step-by-Step Instructions
Step 1: Grab a big bowl and mix the coconut milk ( Tip: shake the cans well before opening so the thick cream blends with the water) and heavy cream, sugar, vanilla, and salt, and keep stirring until you no longer feel any sugar grains at the bottom.
Step 2: Cover the bowl and put it in the fridge for at least 2 Hours. The mix needs to be really cold so it turns into ice cream properly later.
Step 3: Pour the cold mixture into your ice cream maker and turn it on — usually it takes about 20 minutes for the ice cream to look soft and thick.
Step 4: Put the ice cream in a freezer safe container, and if you want it to be firmer, freeze it for an extra two to three hours. Note: If you don’t have a machine, you can make ice cream without a blender by freezing the container and stirring it well every 30 minutes.
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Why you’ll love this Coconut Ice Cream
You’ll love this recipe because gourmet ice cream shops have become really expensive these days. Making dessert at home saves money, and honestly, it’s so much fun to create something of this quality from scratch. It’s an easy kitchen experience and totally worth it when you take the first bite. It’s sweet, filling, and feels like a little vacation.
Have you tried this? I’d love to know how it turned out! Leave a comment below.
Coconut Ice Cream
These homemade coconut ice creams are the perfect creamy treat, using simple ingredients for a rich, tropical flavor that beats any store-bought version. They're an easy dessert, perfect for hot days.
Ingredients
- 2 Cans (13.5 oz each) full-fat coconut milk
- 1/2 Cup heavy cream
- 3/4 Cup granulated sugar
- 1 tsp vanilla extract
- 1 Pinch sea salt
Optional
- 1/2 Cup toasted coconut flakes
Instructions
- Grab a big bowl and mix the coconut milk ( Tip: shake the cans well before opening so the thick cream blends with the water) and heavy cream, sugar, vanilla, and salt, and keep stirring until you no longer feel any sugar grains at the bottom.
- Cover the bowl and put it in the fridge for at least 2 Hours. The mix needs to be really cold so it turns into ice cream properly later.
- Pour the cold mixture into your ice cream maker and turn it on — usually it takes about 20 minutes for the ice cream to look soft and thick.
- Put the ice cream in a freezer safe container, and if you want it to be firmer, freeze it for an extra two to three hours. Note: If you don’t have a machine, you can make ice cream without a blender by freezing the container and stirring it well every 30 minutes.
Notes
Store this ice cream in an airtight container in the freezer for up to two weeks. If it gets too hard, just leave it on the counter for 5 to 10 minutes before scooping to soften it.
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Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 244Total Fat 14gSaturated Fat 4gUnsaturated Fat 10gCholesterol 17mgSodium 154mgCarbohydrates 27gFiber 2gSugar 25gProtein 4g