Tropical Coconut Ice Cream
Tropical Coconut Ice Cream is made with full-fat coconut milk and a touch of vanilla, churned into a creamy, scoopable frozen dessert with a naturally sweet, nutty flavor. It takes about 15 minutes of prep plus churning and freezing time, and works well as a dairy-free option alongside other summer desserts.
Equipment
- Ice Cream Maker
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups coconut milk full-fat for creaminess
- 1 cup heavy cream chilled
- 1 cup granulated sugar adjust to taste
- 1 teaspoon vanilla extract pure vanilla for best flavor
- 1 pinch salt balancing sweetness
- ½ cup shredded coconut toasted for enhanced flavor
Instructions
- In a large mixing bowl, combine the coconut milk, heavy cream, and granulated sugar. Whisk until the sugar is fully dissolved.
- Add the vanilla extract and a pinch of salt, blending thoroughly to ensure every element is beautifully incorporated, creating a fragrant mixture.
- Pour the mixture into your ice cream maker, following the manufacturer's instructions to churn until it reaches a soft-serve consistency, typically about 20 to 25 minutes. Listen for a smooth whirring sound and look for silky texture as indicators that it's ready.
- Gently fold in the toasted shredded coconut with a spatula, ensuring even distribution for delightful texture in every bite.
- Transfer the ice cream to an airtight container, covering the top with parchment paper to prevent ice crystals, and freeze for at least 2 hours until firm.
Notes
- For a delightful twist, add a splash of rum or a few pieces of chopped pineapple during the churn for a piña colada-inspired flavor.
Nutrition
Calories: 451kcalCarbohydrates: 40gProtein: 3gFat: 33gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 47mgPotassium: 230mgFiber: 0.3gSugar: 38gVitamin A: 583IUVitamin C: 1mgCalcium: 41mgIron: 3mg
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