Coconut Ice Cream Recipe
Coconut Ice Cream Recipe photo by Taste of Home

Coconut Ice Cream Recipe

Publisher Photo
This is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong.
TOTAL TIME: Prep: 40 min. + cooling Process: 20 min./batch + freezing
MAKES:16 servings
TOTAL TIME: Prep: 40 min. + cooling Process: 20 min./batch + freezing
MAKES: 16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Coconut Ice Cream in Country Extra July 2000, p51

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.

This recipe pairs well with a sweet white wine.

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Reviewed Mar. 17, 2012

way easy...love cocunut and with chocolate sauce tasted like mounds bar

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