Coconut Ice Cream Recipe

Coconut Ice Cream Recipe photo by Taste of Home

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This is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong.

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Coconut Ice Cream Recipe

Prep: 40 min. + cooling Process: 20 min./batch + freezing

Yield: 16 Servings

40 20 60

Ingredients

1-3/4 cups sugar
1/2 teaspoon salt
4 cups milk
1-1/2 cups flaked coconut, divided
4 cups heavy whipping cream
1 tablespoon vanilla extract
Toasted flaked coconut, optional

Directions

In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes.
Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Freeze in an ice cream freezer according to manufacturer's directions.
Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired. Yield: 2 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 373 calories, 27 g fat (18 g saturated fat), 90 mg cholesterol, 149 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.

Originally published as Coconut Ice Cream in Country Extra July 2000, p51