Coconut Honey Ice Cream Recipes

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COCONUT HONEY ICE CREAM



Coconut Honey Ice Cream image

Provided by Stephanie

Categories     Desserts

Time 10m

Number Of Ingredients 3

2 cans coconut milk (both full-fat, or 1 light and 1 full-fat)
1/4 - 1/2 cup honey (to taste; can also use agave nectar)
1/2 tsp. cinnamon (optional)

Steps:

  • Pour the coconut milk into a sauce pan and heat on medium heat. Stir in the honey until the honey dissolves. Stir in the cinnamon. Remove from the heat and let cool, refrigerate for at least 8 hours.
  • Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 393 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 28 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 19 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

HONEY COCONUT ICE CREAM



Honey Coconut Ice Cream image

This is a delightful tropical ice cream recipe that I found in a yard sale cook book. When you are in the mood for something new try this. This makes a gallon, so freeze it in your ice cream freezer in batches, or cut the recipe in half.

Provided by Jackie H.

Categories     Frozen Desserts

Time 55m

Yield 1 gallon, 12-14 serving(s)

Number Of Ingredients 9

1 1/2 cups honey
4 eggs, slightly beaten
3 cups heavy cream
2 teaspoons vanilla
1/2 teaspoon lemon zest
1/2 teaspoon salt
3 cups milk
3/4 cup flaked coconut
10 1/2 ounces crushed pineapple

Steps:

  • Add honey to eggs, mix well.
  • Add cream, milk, lemon zest,vanilla and salt.
  • Cook over Medium-low heat till reaching a scalding point, chill.
  • Pour into ice cream freezer. Following directions on your freezer.
  • When partialy frozen, add remaining ingredients.
  • When fiished serve or pack into freezer containers.

Nutrition Facts : Calories 436.5, Fat 27.4, SaturatedFat 16.9, Cholesterol 160.6, Sodium 186.6, Carbohydrate 45.7, Fiber 0.5, Sugar 40.7, Protein 5.7

COCONUT ICE CREAM RECIPE



Coconut Ice Cream Recipe image

This coconut ice cream recipe is made with coconut milk, vanilla, honey, and toasted coconut. This is the best coconut milk ice cream!

Provided by Tiffany - The Coconut Mama

Categories     Dessert

Number Of Ingredients 6

2 cans full-fat coconut milk (chill in the refrigerator overnight for best results)
1/2 cup unsweetened coconut milk
1/4 cup raw honey, maple syrup, or sweetener of choice
2 teaspoons vanilla extract
pinch of sea salt
toasted coconut flakes ( optional )

Steps:

  • In a large bowl stir together the ingredients until fully combined.
  • Pour the mixture into ice cube trays, place in the freezer.
  • Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
  • Transfer to a parchment-lined freezer-safe container, top with toasted coconut flakes, and cover loosely with plastic wrap.
  • For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
  • Set out of the freezer for at least 7 minutes before scooping.

Nutrition Facts : ServingSize 1 Scoop (8 ounces), Calories 421 calories, Sugar 20g, Fat 35g, Carbohydrate 25g, Protein 2.5g

COCONUT ICE CREAM



Coconut Ice Cream image

Coconut milk, honey and vanilla are the perfect combination to create this smooth, refreshing ice cream. I feel honey and vanilla really enhance the natural coconut flavor. I like to use vanilla bean paste because I love to see the tiny speckles of vanilla beans throughout the ice cream, but vanilla extract would be fine as well. My kids went bonkers for this ice cream--and to be completely honest, I did too. :)

Provided by MarthaStewartWanabe

Categories     Frozen Desserts

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 3

2 (14 ounce) cans full fat coconut milk
1/4 cup mild honey
1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

Steps:

  • Into a metal bowl that has been chilled in the freezer, pour coconut milk, honey and vanilla.
  • Using a hand mixer or stand mixer with whisk attachment, whisk until all ingredients are fully incorporated.
  • Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
  • Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze this concoction into a beautiful, smooth ice cream.
  • With a spatula, turn ice cream into a freezer storage container. Freeze for 2-4 hours or until desired texture.

Nutrition Facts : Calories 455.4, Fat 42.3, SaturatedFat 37.5, Sodium 26.6, Carbohydrate 23, Sugar 17.4, Protein 4.1

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