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Coconut Ice Cream

 Coconut Ice Cream
This is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong.
16 ServingsPrep: 40 min. + cooling Process: 20 min./batch + freezing


  • 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 McCormick® Pure Vanilla Extract
  • Toasted flaked coconut, optional


  • 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.

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Coconut Ice Cream (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.