Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Double Coconut Ice Cream
15 minutes to assemble
Cooling time
24 hours to freeze
Cooling time
24 hours to freeze
4 1/2 cups
15 minutes to assemble
Cooling time
24 hours to freeze
Cooling time
24 hours to freeze
4 1/2 cups
This extra coconutty ice cream only takes minutes to assemble. It’s dairy-free and has a creamy texture that we feel excels milk based ice creams. Give it a try and decide for yourself!
Ingredients
- 2-13.5 oz cans Coconut Milk, divided
- 3/4 cup sugar
- 4 egg yolks
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened coconut flakes
Directions
- Add 1/2 can Coconut Milk, sugar, egg yolks and salt to a heavy bottomed sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until mixture is thickened (just before a simmer). Remove from heat; add vanilla and coconut extracts, and remaining coconut milk. Stir well and pour into a pie plate. Cover and poke some holes in plastic wrap to let steam escape. Refrigerate until cooled.
- While cooling, toast coconut flakes in a dry skillet over medium-high heat, stirring until golden. Transfer to a plate to cool.
- Pour cold coconut mixture and coconut flakes into frozen insert of ice cream maker. Follow manufacturer's instructions.
In This Recipe
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