Coconut Ice Cream Recipe

I’m so stoked about this coconut ice cream because it’s my way of chillin out with a little tropical escape right from my own kitchen.

1. Grab a medium saucepan and pour in both cans of full-fat coconut milk and the coconut cream; don’t overthink it.
2. Stir in the granulated sugar, salt, and vanilla extract until everything is mixed real good – you really wanna make sure it all blends together.
3. Turn the heat to medium and let the whole thing come to a gentle simmer. Keep stirring constantly cause you don’t wanna have any sugar crystals left behind.
4. Once it reaches a simmer, take the pan off the heat and let it cool down to room temperature.
5. Cover the mixture and chuck it in the fridge for at least 2 hours, or until it’s really cold.
6. Pour the chilled mixture into your ice cream maker.
7. Let it churn for about 20-25 minutes until the ice cream thickens up and looks kinda like soft peaks.
8. Scoop the ice cream into a freezer-safe container and smooth out the top with a spatula.
9. Cover the container tight and freeze for about 3 to 4 hours so it firms up right.
10. When you’re ready, scoop out the ice cream and enjoy as is or with your favorite toppings. Enjoy your dope homemade treat!

I love making my coconut ice cream because full-fat coconut milk and cream give a rich texture and nutritional boost with healthy fats and energy. I think adding granulated sugar, a pinch of salt and vanilla extract creates a balanced, satisfying dessert that’s both tasty and nourishing.

Ingredients

• Full fat coconut milk offers creamy texture, natural coconut taste and some healthy fats.
• Concentrated coconut cream adds richness, smooth texture and tropical flair loaded with healthy fats.
• Sugar sweetens the mix and brings energy but too much can be overpowering.
• Salt enhances flavors and helps balance sweetness while intensifying other ingredients.
• Vanilla extract subtly lifts the dessert with warm hints rounding out coconut flavor.
• These coconut-based ingredients pack healthy fats that support energy and satiety.
• Combined they yield a rich creamy texture with a naturally tropical flavor twist.
• Enjoy this dessert as a refreshing treat rather than an everyday meal.

Ingredient Quantities

• 2 cans (13.5 oz each) full-fat coconut milk
• 1 can (13.5 oz) coconut cream
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tbsp vanilla extract

How to Make this

1. Pour both cans of coconut milk and the can of coconut cream into a medium saucepan.

2. Stir in the granulated sugar, salt, and vanilla extract until everything is well mixed.

3. Heat the saucepan over medium heat and let the mixture come to a gentle simmer, stirring constantly so the sugar fully dissolves.

4. Once it reaches a simmer, remove the pan from the heat and let it cool down to room temperature.

5. Cover the mixture and chill it in the refrigerator for at least 2 hours, or until it’s really cold.

6. Pour the chilled mixture into your ice cream maker.

7. Churn on the machine following its instructions, usually about 20-25 minutes, until the ice cream thickens and forms soft peaks.

8. Transfer the ice cream into a freezer-safe container, smoothing the top with a spatula.

9. Cover the container tight and freeze the ice cream for about 3 to 4 hours for it to firm up fully.

10. When ready to serve, scoop out the ice cream and enjoy it as is or with your favorite toppings!

Equipment Needed

1. Medium saucepan
2. Measuring cups and spoons
3. Stirring utensil (like a spoon or whisk)
4. Stove for heating
5. Ice cream maker
6. Freezer-safe container
7. Spatula for smoothing the top
8. Refrigerator for chilling the mixture

FAQ

• Q: Do I need an ice cream machine?
  
  A: No, you dont. You can mix your ingredients then put it in the freezer and stir every couple hours for a creamy texture.
• Q: Can I sub light coconut milk for the full-fat version?
  
  A: Its best to use full-fat versions since they give you that rich creamy texture that makes this ice cream so awesome.
• Q: How long should I freeze the mix?
  
  A: Around 6 hours in total is good, but check it periodically and stir every 2 hours to avoid big ice crystals from forming.
• Q: Can I adjust the amount of sugar in this recipe?
  
  A: Yep, if you prefer it less sweet or more sweet, feel free to adjust the sugar. Just be aware it might affect the texture a bit.
• Q: What exactly is coconut cream and why is it used?
  
  A: Coconut cream is thicker than coconut milk and gives extra creaminess to the dessert. Its essential for that smooth, rich flavor.

Coconut Ice Cream Recipe Substitutions and Variations

• Coconut milk: You might use almond milk with a splash of coconut extract, though it wont be as creamy as the full-fat version.
• Coconut cream: If you dont have this, heavy cream plus a teaspoon of coconut extract can work as a substitute.
• Granulated sugar: You could try using brown sugar or even a bit of maple syrup but adjust the amount cause they add extra moisture.
• Salt: Sea salt or kosher salt is a fine replacement if you dont have the regular table salt on hand.
• Vanilla extract: If youre out, a bit of almond extract might do the trick though the flavor will be slightly different.

Pro Tips

1) One pro tip is to make sure all your ingredients are super chilled before you start. If you take the time to cool your coconut milk and cream in the fridge beforehand, it makes the churning process smoother and helps the ice cream set up better when its time to freeze.

2) Another tip is to stir the mixture constantly while heating up. This not only helps the sugar dissolve completely, but it also avoids that gritty texture which can be really off putting in your final ice cream. Trust me, you dont want any unexpected lumps!

3) Be careful with how much you put in your ice cream maker at once. If you overload it, the machine might not churn the mixture properly and you could end up with unevenly frozen ice cream. Sometimes less is more when you’re aiming for that perfect consistency.

4) Finally, let the ice cream sit in the freezer for a few hours after churning. Even though it might seem like it’s ready right out of the machine, letting it firm up in a freezer-safe container will give you a much creamier and scoopable treat when you serve it. Enjoy experimenting with different toppings once its done, too!