Not long ago the audio editor who works on the show with me was telling me he couldn’t find just plain coconut ice cream anywhere. And this man loves ice cream. He proclaimed he could find coconut with nuts, coconut with chocolate, coconut with this, that, & the other, but not the plain coconut he wanted. I love any excuse to make ice cream, so next time I was out grocery shopping I picked up the ingredients for this incredibly simple, yet very delicious ice cream.

I don’t have a problem making ice creams that require tempering egg yolks, but if I can find a rich & creamy version without egg yolks, it just means the ice cream is easier to make!  And I’m all about fewer steps to achieve ice cream! The creamy texture of this one reminds me a lot of another favorite of mine, Cinnamon Ice Cream. This was a great summer flavor, and I’m really glad it was requested! I’m also glad to have someone to share my ice cream with. 🙂


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Coconut Ice Cream

Prep Time: 5 min

Two words of wisdom from me: First, if you're looking for the cream of coconut, look in the cocktail mixers section. Don't confuse it with coconut milk or cream. You're most likely to find the Coco Lopez brand, and this is exactly what you'll need. Second, whenever I make this again, I'll chop up the sweetened flaked coconut pieces a bit. I found the long chewy pieces distracting, but still enjoyed the taste & texture it added.

Ingredients:

1 cup milk
1 14oz can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)

Directions:

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.