Coconut Ice Cream Recipe

5 1 1
Coconut Ice Cream Recipe
Coconut Ice Cream Recipe photo by Taste of Home
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Coconut Ice Cream Recipe

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5 1 1
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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.
MAKES:
16 servings
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

Ingredients

  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 4 cups milk
  • 1-1/2 cups sweetened shredded coconut, divided
  • 4 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • Toasted sweetened shredded 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.
Originally published as Coconut Ice Cream in Country Extra July 2000, p51

Nutritional Facts

1/2 cup: 373 calories, 27g fat (18g saturated fat), 90mg cholesterol, 149mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 3g protein.

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

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mad378 User ID: 5393860 203683
Reviewed Mar. 17, 2012

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

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