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    You are in: Home / Recipes / Eggless Coconut Ice Cream Recipe
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    Eggless Coconut Ice Cream

    Average Rating:

     4 Total Reviews

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    • on February 22, 2012

      Well, the taste was wonderful but the fatty layer from the cream of coconut seemed to congeal as the ice cream froze leaving delicious coconutty ice cream with waxy coconut globules through out. Yummy ice cream, yucky texture.

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    • on September 04, 2009

      I have made this several times, I LOVE coconut ice cream. I don't have an ice cream freezer so I made this just by putting it in the freezer (freeze it for at least 24 hrs.) and it comes out really good. from Mama Donna

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    • on August 06, 2008

      Very good! This recipe is so tasty and simple. A little on the sweet side-the next time I will try replacing some of the cream of coconut with milk or heavy cream. I used about 1/2 c coconut flakes. I added some vanilla flavoring. I added some toasted almonds at the end-before removing it from the machine. My husband and I loved it. This is a keeper.

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    • on January 16, 2008

      One word, DELICIOUS! I slightly modified the recipe by halving the amount of shredded coconut (3/4c) and by combining all the ingredients in a blender and pulsed for about 15 seconds. I refridgerated the mixture for a half hour and added it to my pre-chilled KitchenAid Mixer Ice Cream Attachment. The recipe yielded about 2 quarts.

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    Nutritional Facts for Eggless Coconut Ice Cream

    Serving Size: 1 (142 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 351.9
     
    Calories from Fat 232
    65%
    Total Fat 25.7 g
    39%
    Saturated Fat 18.7 g
    93%
    Cholesterol 65.4 mg
    21%
    Sodium 49.9 mg
    2%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 0.1 g
    0%
    Sugars 25.8 g
    103%
    Protein 2.5 g
    5%
    Detailed Nutrition Values About Nutrition Info
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