Tuesday, September 04, 2012

Creamy Coconut Ice Cream

This is so easy and good, and can also fill that need for a gluten-free, chocolate-free dessert. And I think you could even make it dairy-free with an easy change. Read on:

•Creamy Coconut Ice Cream•

In a medium-sized mixing bowl, empty a can of light coconut milk. Using a hand whisk, dissolve into it 3/4 cup sugar. Lightly stir in 1/2 cup milk, 1/2 cup cream, and 1 t. vanilla.

Pour into countertop ice cream maker. Turn it on, and once it starts going, add 3/4 cup flaked or shredded coconut.

[For untested dairy-free goodness, try substituting a second can of light coconut milk for the cream and sugar. I'm pretty sure that would work out for you.]

Dear me, this is so good. The coconut doesn't freeze very hard, so it delivers quite the hit of chewy sweetness. Enjoy!


kath said...

Oh my gosh, that sounds good! I'll have to try this when we finish the vanilla and chocolate ice cream we just made!

Fairhope Supply Co. said...

I love the flavor and smell of coconut, but not the texture of shredded. (Making a face now like I have a bug in my mouth!).

Cool recipe. Literally.

Jennifer said...

We made this last night~heavenly!

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