This creamy 3 ingredient Coconut Ice Cream is made easy with the help of an ice cream maker.
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.
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.
This ice cream consists of only 3 ingredients – whole milk, heavy cream, and cream of coconut.
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!
With a hand mixer, combine the whole milk and the cream of coconut.
Pour in the heavy cream and give it a stir to combine.
Pour it in to your freezing cold ice cream maker.
Turn it on and let it go for about 25 minutes…that’s it! So easy.
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.
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.
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.
Coconut Ice Cream
- 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
- 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 information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from Allrecipes