Coconut Milk Ice Cream

Coconut Milk Ice Cream

Jazz up this coconut milk ice cream with some crushed nuts for color and crunch.




  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.


Use the half and half for a slightly lighter version, it reminds me of ice milk in texture.

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