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Coconut Ice Cream

A creamy and tropical delight, this homemade Coconut Ice Cream captures the rich flavors of coconut and is perfect for warm days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups coconut milk Use full-fat for the creamiest texture.
  • 1 cup whole milk
  • 3/4 cup sugar Can substitute with honey or maple syrup.
  • 1 teaspoon vanilla extract For added flavor.
Optional Ingredients
  • shredded coconut For added texture and flavor.
  • tropical fruit For serving.

Method
 

Preparation
  1. In a bowl, whisk together the coconut milk, whole milk, sugar, and vanilla extract until well combined.
Churning
  1. Pour the mixture into your ice cream maker and churn for about 25 minutes.
Freezing
  1. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.
Serving
  1. Serve scoops of ice cream with shredded coconut and tropical fruits or other desired toppings.

Notes

Store in an airtight container in the freezer for 2-3 weeks. To avoid ice crystals, press parchment paper on the surface before sealing.