One of my favorite things to make in the summer is homemade ice cream and today’s recipe for Coconut Ice Cream is full of flavor. I love the flavor of coconut. Plus, the creaminess factor that you can get from coconut is amazing. This recipe makes just the right amount of ice cream to fit in my counter top Cuisinart maker.
You can leave this ice cream plain or top it with toppings like fruit, macadamia nuts, toasted coconut, or even chocolate!
All you need is 4 ingredients to make this. You start with some shredded coconut. It gets place in a blender or food processor until blender to a fine powder. In a large bowl, you whisk together Coco Lopez, coconut milk, and whipping cream. Then add in the coconut powder and whisk again.
All that’s left is the process the mixture in an ice cream freezer. It you like soft set you can get it straight from the ice cream freezer. Or, you place place it in a container and freeze until firm.
- SHREDDED COCONUT
- COCO LOPEZ
- COCONUT MILK
- WHIPPING CREAM
Coconut Ice Cream
Real Mom Kitchen
- 1 cup shredded coconut
- 1 can Coco Lopez
- 1 can coconut milk
- ½ cup whipping cream
- In a food processor or high powered blender (like a Blendtec), process coconut until it reaches a fine powder.
- In a large bowl, whisk together the Coco Lopez, coconut milk, and whipping cream until well combined. Then whisk in the processed coconut.
- Freeze according to manufacturers instructions. Then place in a container and freeze until solid.
Recipe adapted from Fresh Living.