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Home » Dessert » Ice Cream and Frozen Treats » Coconut Ice Cream

Coconut Ice Cream

By Valerie · January 15, 2012 · Updated May 5, 2020 22 Comments

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This creamy 3 ingredient Coconut Ice Cream is made easy with the help of an ice cream maker.

Coconut Ice Cream on a decorative plate with chocolate sauce drizzled on top and a side of raspberries and black berries.

In keeping with the almost summer like weather we are having here in sunny Cailforn-eye-A, I made ice cream today. I came across this recipe some time ago and have made it more times than I care to admit (it’s for the boys…really) and it has become everyone’s favorite around here.

A Cuisinart ice cream maker sitting on a counter top.

My Cuisinart Ice Cream Maker has turned out to be one of the best small appliances I’ve purchased. I got it during the summer not even realizing how much I would continue to use it through the fall and winter months. I L-O-V-E it!

Do you remember the old style ice cream makers? You needed tons of ice and all that coarse salt, what a pain and what a mess. I used it a few times and then up it went, into the upper regions of my cabinets to collect dust.The new ice cream makers are a huge leap ahead of those old machines. Making ice cream is quick and easy. Such an important and necessary advancement in technology.

Whole milk, heavy cream, and a bottle of cream of coconut arranged on a counter.

This ice cream consists of only 3 ingredients – whole milk, heavy cream, and cream of coconut.

A close up view of the cream of coconut bottle.

Cream of Coconut is the key ingredient that adds both the sweetness and flavor to this ice cream. You can normally find it in the liquor section of your grocery store, somewhere near the rum, since it is also used to make pina coladas and other yummy foo-foo drinks. Sometimes it comes in a can but my store is now carrying it in this 21 ounce container. We are NOT talking about coconut milk here. That is an entirely different thing and you will not be happy with the result if you get them confused. Trust me. Okay, let’s make ice cream!

Whole milk and cream of coconut being mixed together in a bowl with a hand mixer.

With a hand mixer, combine the whole milk and the cream of coconut.

Heavy whipping cream being poured on top of the whole milk and cream of coconut mixture.

Pour in the heavy cream and give it a stir to combine.

The ice cream mixture being poured into the ice cream machine.

Pour it in to your freezing cold ice cream maker.

A view inside of the ice cream machine showing the coconut ice cream.

Turn it on and let it go for about 25 minutes…that’s it! So easy.

Three containers with "Coconut Ice Cream" written on the side with a sharpie.

I found these little containers at Smart and Final. They are just like the containers restaurants use if you order soup to go and they work perfectly for packaging up and freezing ice cream. I like to make it ahead and freeze for at least a couple of hours or overnight before serving.

A baking sheet with toasted coconut flakes on top.

I toasted some sweetened, flaked coconut for a garnish. To toast flaked coconut, just place it on a baking sheet and bake at 300 for about 15 minutes.

Coconut Ice Cream on a decorative plate with chocolate sauce drizzled on top and a side of raspberries and black berries.

The sweet and crunchy, toasted coconut over the creamy coco-nutty ice cream is a perfect combination. Add in some hot fudge and berries and you have a beautiful and extremely tasty dessert.

Enjoy!

A serving of ice cream with berries and chocolate syrup.

Coconut Ice Cream

This creamy 3 ingredient Coconut Ice Cream is made easy with the help of an ice cream maker.
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 387kcal
Author: Valerie Brunmeier

Ingredients

  • 1 cup whole milk
  • 14 ounces cream of coconut ( 1 3/4 cups)
  • 1 1/2 cups heavy cream
  • Optional garnishes: toasted sweetened flaked coconut hot fudge, berries

Instructions

  • Using a hand mixer, combine the milk and cream of coconut in a medium sized bowl. Stir in heavy cream.
  • Pour mixture into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
  • Note: To toast flaked coconut, place it on a baking sheet and bake at 300 degrees for 15 minutes or until light golden brown.

Nutrition

Calories: 387kcal | Carbohydrates: 37g | Protein: 2g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 64mg | Sodium: 55mg | Potassium: 74mg | Fiber: 2g | Sugar: 35g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 63mg
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Adapted from Allrecipes

Categories: Dessert, Ice Cream and Frozen Treats, Recipe

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  1. Donna Curry says

    September 1, 2018 at 3:40 pm

    I just made this and it’s like ice milk not ice cream. It’s not sweet at all. I’m going to toast the coconut and smother it in hot fudge to see if that sweetens it up. Bland!

    Reply
    • Valerie says

      September 2, 2018 at 10:27 am

      I’m not sure what went wrong there but so sorry it didn’t work out for you, Donna.

      Reply
      • yoPlay says

        August 2, 2019 at 5:32 am

        You might have used coconut milk instead of cream.

        Reply
  2. Raji says

    July 19, 2017 at 12:47 am

    Dear Madam

    I love all your ice cream recipes. Can it be done without an ice cream maker and if so what is the method.

    Raji
    Singapore

    Reply
    • Valerie says

      July 21, 2017 at 9:07 am

      This recipe does require the use of an ice cream maker. I’d recommend doing a quick Google search for “No Churn Ice Cream Recipes”.

      Reply
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