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Coconut Milk Ice Cream Recipe

Ingredients

Instructions

  1. Before you start make sure your cans of coconut milk or coconut cream have been refrigerated for at least 3 hours.
  2. Blend or mix coconut cream, vanilla, sweetener, salt and egg yolks/vodka (if using) together until combined.
  3. Pour into ice cream maker and freeze according to ice cream maker’s manufacturer’s instructions.***

Notes

*If you’re using coconut milk, simple drain the liquid from the cold canned milk. The solid white cream is coconut cream.

** Add 4 egg yolks or 2 tablespoons of vodka to make this ice cream softer and easy to scoop.

*** If you don’t have an ice cream maker you can pour the custard into a deep baking dish and freeze for 30-40 minutes. As it begins to freeze near the edges, remove it from the freezer and stir with a spatula or hand held mixer. Return to the freezer. Check the mixture every 30 minutes, stirring vigorously as its freezing. Repeat this process for 2-3 hours or until frozen.