Coconut Ice Cream
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
1 quart
- Serves:
- 8
ingredients
- 4 ounces fat free cream cheese (1/2 an 8 oz. package)
- 5 fluid ounces sweetened condensed milk (1/2 can)
- 1 1⁄2 cups milk
- 1⁄3 cup coconut cream
- 1 teaspoon vanilla extract
- 1⁄2 cup flaked flaked coconut, toasted
directions
- Allow cream cheese to reach room temperature and whisk the sweetened condensed milk into it until smooth.
- Whisk in milk (or half and half), coconut cream and vanilla and chill until you are ready to freeze according to your freezer's instructions.
- Toast coconut by placing it in a baking pan at 350F for 8-10 minutes; stir the coconut and bake a few minutes longer if needed until it is lightly browned.
- Stir in the cooled, toasted coconut after the ice cream is slightly frozen and continue freezing to desired hardness.
- Stir the ice cream after removing the agitator to evenly distribute the coconut (since it sometimes clumps around the agitator.) Pack and freeze the ice cream to harden it further if desired.
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Reviews
-
Tasted delicous. I used a silicone baking mat for the toasting, made it easier to get that even golden brown. Mine was a bit 'runnier' (even after freezing, more like soft-serve) than I like, but probably my fault -- had to substitute coconut milk for coconut cream and juggled the other wet ingredients to try and match.
Tweaks
-
Tasted delicous. I used a silicone baking mat for the toasting, made it easier to get that even golden brown. Mine was a bit 'runnier' (even after freezing, more like soft-serve) than I like, but probably my fault -- had to substitute coconut milk for coconut cream and juggled the other wet ingredients to try and match.
RECIPE SUBMITTED BY
TommyGato
Austin, Texas
I'm a Texas native where we, like our culture and food are closer to the Mexican capital than to Washington, DC.
The Joy of Cooking and The Doubleday Cookbooks are my foundations in the kitchen.
Although I've always eaten meat without apology, I regret and oppose the conditions in which animals are often grown today. Please urge everyone (especially your butcher) to look for and buy the meat of animals given as much free range as possible.
A pet peeve is the waste of meat through spoilage and leftovers. If an animal lived and died mainly to feed you, please consume it.