Homemade Coconut Ice Cream

 

Homemade Coconut Ice Cream

Ingredients:

• 1 can (14 oz / 400ml) coconut milk
• 1 can (14 oz / 400ml) coconut cream
• 1 cup (250ml) heavy cream (optional for extra creaminess)
• ¾ cup (150g) granulated sugar
• 1 tsp vanilla extract
• Pinch of salt
• Optional mix-ins: ½ cup shredded coconut (toasted or plain), dark chocolate chunks, or chopped pineapple

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Instructions:

Step 1: Combine the Ingredients

1. In a medium saucepan, combine the coconut milk, coconut cream, heavy cream (if using), sugar, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling.

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Step 2: Add the Vanilla

1. Remove the saucepan from heat and stir in the vanilla extract.

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Step 3: Chill the Mixture

1. Let the coconut mixture cool to room temperature, then transfer it to the refrigerator.
2. Chill for at least 4 hours or overnight for best results.

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Step 4: Churn the Ice Cream

1. Pour the chilled coconut mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. If using mix-ins like toasted coconut or chocolate chunks, fold them into the ice cream during the last few minutes of churning.

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Step 5: Freeze and Serve

1. Transfer the churned ice cream to an airtight container. Smooth the top with a spatula and cover tightly.
2. Freeze for 4–6 hours or until firm.
3. Scoop and serve, optionally garnished with extra toasted coconut, tropical fruits, or a drizzle of chocolate sauce.

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Why This Recipe Stands Out:

• Rich Coconut Flavor: Made with real coconut milk and cream for an authentic tropical taste.
• Smooth and Creamy: Optional heavy cream enhances the texture, making it indulgently creamy.
• Customizable: Add mix-ins like chocolate, fruits, or nuts for your perfect coconut ice cream.

Enjoy this tropical delight—every spoonful tastes like a beach vacation! 🥥🍦🌴