Creamy Coconut Milk Ice Cream Recipes
COCONUT MILK ICE CREAM
This is a merger of several recipes I found while researching for a special Mothers day dinner. Coconut is Mom's favorite ice cream. This version is easy, not too sweet, smooth, creamy and quite tasty. It might be good with some coconut stirred in at the last. The cook time is freeze time and is variable depending on your machine. Prep time does not include chill time for the coconut milk.
Provided by LoriLou
Categories Frozen Desserts
Time 1h15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
- Stir in cream, sugar and coconut rum until sugar is dissolved.
- Pour into ice cream maker and freeze according to manufacturers directions.
- Spoon into container,cover well and place in freezer to harden off.
- If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.
Nutrition Facts : Calories 2815.3, Fat 257.8, SaturatedFat 182, Cholesterol 652.1, Sodium 231.8, Carbohydrate 124, Sugar 100.3, Protein 17.5
COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
VANILLA COCONUT ICE CREAM
Vanilla Coconut Ice Cream is easy to make and INSANELY delicious. It's made with only 3 ingredients (no refined sugar!) and you probably have them all in your pantry right now. What are you waiting for?
Provided by Kristen Stevens
Categories Dessert
Time 50m
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium-sized pot and heat over medium-low heat until sugar has completely dissolved. (Do not bring to a boil)
- Put the pot in your fridge to cool. Once it is completely cold, process it according to your ice cream maker's directions. (See the blog post for making this without an ice cream maker.)
- Either serve immediately (my favorite!) or scoop the ice cream into a container and cover with a piece of parchment paper directly on the ice cream to help prevent any ice crystals from forming.
- Store in your freezer. Allow the ice cream to sit for 10 minutes at room temperature before serving.
Nutrition Facts : ServingSize 1 serving = ½ cup, Calories 259 kcal, Carbohydrate 15 g, Protein 2 g, Fat 23 g, SaturatedFat 20 g, Sodium 40 mg, Sugar 9 g, UnsaturatedFat 2 g
CREAMY COCONUT MILK ICE CREAM
With only 4 ingredients, this purely delicious dairy-free ice cream is a sweet treat for those who do not eat dairy. Mix in your favorite toppings - like M&Ms, berries or sprinkles - to create new varities of flavors!
Categories Soups Desserts Desserts Desserts Desserts Desserts
Number Of Ingredients 1
Steps:
- 1. Freeze the Cuisinart Ice Cream Maker bowl at least 24 hours in advance according to manufacturer's directions. 2. Whisk together coconut milk,s ugar, salt, and vanilla in a large bowl then set mixture in fridge for 1 hour, or overnight to chill. 3. Slowly pour mixture into pre-frozen ice cream machine bowl and let the mixture churn until it reaches desired ice cream consistency (15-25 minutes).
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- Add remaining coconut milk, sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
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- Using a dry, non-stick pan, toast the shredded coconut until golden brown, stirring constantly to prevent burning. Remove the pan from the heat and set aside to cool.
- Add the coconut milk and coconut to a large bowl and whisk to fully combine. Add the honey and toasted shredded coconut to the bowl and whisk to combine.
- Place the mixture into an ice cream maker and churn the according to your ice cream manufacturer’s instructions.
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- Place the shredded coconut in a large non-stick skillet and toast over medium-high heat, stirring constantly to prevent burning, until golden brown. Remove the skillet from the heat and set aside to cool.
- In a large bowl, whisk to combine the coconut milk and coconut cream until fully incorporated. Add the toasted coconut and the Erythritol sweetener to the bowl and whisk to combine.
- Place the coconut mixture in your ice cream maker and churn according to the manufacturer’s instructions.
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- In a food processor or high speed blender, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
- Pour your coconut ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.Allow the ice cream to freeze for at least 3 hours.
- Let the coconut ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
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- Combine all of the ingredients in a blender, and blend until smooth and creamy. (Originally, I tried whisking them together in a bowl, but the blender was much more effective!)
- Adjust the flavor to your taste, then transfer to a freezer-safe container. Place in the freezer for 4-6 hours, or until firm.
- If your ice cream gets too firm in the freezer, allow it to thaw at room temperature for 15-20 minutes before serving.
COCONUT MILK ICE CREAM RECIPE - THE COCONUT MAMA
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Estimated Reading Time 3 mins
- Before you start make sure your cans of coconut milk or coconut cream have been refrigerated for at least 3 hours.
- Blend or mix coconut cream, vanilla, sweetener, salt and egg yolks/vodka (if using) together until combined.
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- On medium/high heat, bring to a boil - stirring occasionally. Once the mixture comes to a boil, reduce heat and let simmer for 15 minutes, continuing to stir occasionally. If the mixture ever stops simmering, turn up the heat slightly.
- Remove from heat and put in the refrigerator to cool. Read the manufacturer's directions for your ice cream maker. If the directions indicate the mixture must be cold before freezing then allow the mixture to fully cool.
- Add the cooled mixture, vanilla, banana, and salt to the blender. Blend on high for a couple of minutes or until the mixture is smooth and creamy.
DAIRY-FREE ICE CREAM (RICH 'N CREAMY) | CHEW OUT LOUD
From chewoutloud.com
4.8/5 (4)Calories 190 per servingCategory Dessert
- In a blender, add all ingredients and blend on high until thick and creamy, 1-2 min. Transfer mixture to an airtight container and chill 2-4 hours.
- Place chilled mixture into an ice-cream maker and churn according to manufacturer’s instructions (might only need half the amount of suggested churn time, as it thickens pretty quickly.) If using add-ins, gently add them during last 5 minutes of churning.
- May serve immediately for a frozen custard-like texture that’s ultra creamy, smooth, and soft. Otherwise, transfer ice cream to an airtight container and freeze 30-60 minutes for a firmer texture. If frozen much longer, it will need thaw time at room temp before serving (actual thaw time depends on your room temp.)
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- In a medium mixing bowl, combine coconut milk, powdered sweetener, vanilla extract, vanilla paste, salt and vodka. (See substitutions below if you don't want to use alcohol to soften the ice cream.) Refrigerate mixture for 2 hours.
- After refrigerating ice cream mixture, add to a mason jar and shake until thickened or mix using an electric mixer or blender until thickened. Freeze for 6-8 hours or overnight.
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