Get ready to embark on a mouthwatering journey with this heavenly Homemade Coconut Ice Cream that promises to turn your kitchen into a tropical paradise! Imagine a luscious, creamy dessert that perfectly balances the rich, velvety texture of coconut milk with a hint of sweetness and a delightful coconut crunch. This isn't just another ice cream recipe - it's a passport to flavor paradise that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: International
Serves: 1 quart
Ingredients
- 2 cups coconut milk
- 1 cup heavy cream
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- In a medium saucepan, combine coconut milk, heavy cream, and sugar. Whisk the mixture thoroughly to ensure the sugar dissolves completely.
- Place the saucepan over medium heat and warm the mixture, stirring constantly. Heat until the sugar is fully dissolved and the mixture is smooth, but do not allow it to boil.
- Remove the pan from heat and stir in vanilla extract, mixing well to incorporate the flavor throughout the liquid.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until completely chilled. This helps develop a richer flavor and ensures proper freezing.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
- During the last 5 minutes of churning, gradually add shredded coconut to distribute evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container and freeze for 2-3 hours to achieve a firmer consistency.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Use full-fat coconut milk for the most luxurious and creamy texture.
- Make sure to chill the mixture thoroughly before churning to ensure the smoothest consistency.
- If you don't have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals.
- Toast the shredded coconut before adding for an extra depth of flavor.
- For a dairy-free version, replace heavy cream with additional coconut milk.
- Store the ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.
- For best flavor and texture, consume within 1 week of making.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 3g
Fat: 30g
Saturated Fat: 22g
Cholesterol: 50mg
