Coconut Milk Ice Cream

Coconut Milk Ice Cream

 

Happy National Ice Cream Day!

I recently had a coconut milk ice cream and I’ll be darned if I can remember where, but I really liked it and fortunately the idea stayed with me. Use the half and half for a slightly lighter version, it reminds me of ice milk in texture. Chop any kind of nuts to garnish the ice cream for crunch; pop them in a bag and gently crush with a meat mallet or the bottom of a heavy-bottomed pan. I chose candy-coated almonds for a little color as well as crunch; other options include chocolate-covered almonds or spiced nuts.

Tip: Set your freezer temperature to 4ºF for ice cream that is easy to scoop.

Coconut Milk Ice Cream

Coconut Milk Ice Cream
Makes: 1 quart

1 1/2 cups half and half or cream
1 can (15 ounces) coconut milk
2/3 cup granulated sugar
1 tablespoon coconut extract
1/4 teaspoon Kosher salt
3/4 cup sweetened coconut flakes

Optional garnish: crushed nuts

Whisk together the half and half, coconut milk, sugar, coconut extract and salt in a medium-size bowl until sugar is dissolved, about three minutes.

Chill for at least one hour.

Follow the instructions for your ice cream maker. About halfway through the churning, add the coconut flakes and continue churning as directed.

Freeze.

 

 

Coconut Milk Ice Cream
Prep time: 
Cook time: 
Total time: 
Makes: 1 quart
 
Use the half and half for a slightly lighter version, it reminds me of ice milk in texture. Chop any kind of nuts to garnish the ice cream for crunch; pop them in a bag and gently crush with a meat mallet or the bottom of a heavy-bottomed pan. I chose candy-coated almonds for a little color as well as crunch; other options include chocolate-covered almonds or spiced nuts. Tip:Set your freezer temperature to 4ºF for ice cream that is easy to scoop.
Ingredients
  • 1½ cups half and half or cream
  • 1 can (15 ounces) coconut milk
  • ⅔ cup granulated sugar
  • 1 tablespoon coconut extract
  • ¼ teaspoon Kosher salt
  • ¾ cup sweetened coconut flakes
Method
  1. Whisk together the half and half, coconut milk, sugar, coconut extract and salt in a medium-size bowl until sugar is dissolved, about three minutes.
  2. Chill for at least one hour.
  3. Follow the instructions for your ice cream maker. About halfway through the churning, add the coconut flakes and continue churning as directed.
  4. Freeze.

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