I made this coconut ice cream from David Lebovitz’ recipe (minus the saffron threads) a while back and really enjoyed it. It was so simple to make. I love coconut and this ice cream is rich and creamy and full of coconut flavor.
Just writing this post makes me wish I hadn’t eaten it all this weekend. I’ve been trying to make good use of my ice cream maker, making at least one recipe a week. I still have a lot I want to try, but the coconut one was so good, I had to go back to it before trying out new recipes.
Coconut Ice Cream
- 1 1/3 cup heavy cream
- 2 cups coconut milk
- 1/2 cup cane sugar
- In a medium-sized saucepan, bring all the ingredients to a boil. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly. (I put mine in the freezer until it was cold to speed things up).
- Once chilled, freeze in your ice cream maker according to the manufacturer's directions.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.