Cool and creamy coconut ice cream is a wonderful summer dessert. This recipe is so easy to make and only requires three ingredients. It’s full of coconut flavor and as good as one you would get an ice cream shop.
Ever since I got my ice cream maker, I’ve been making batches of ice cream every weekend. Before I got my machine, I thought making homemade ice cream was hard to do, but it really isn’t. Of course, it depends on the recipe but I’ve tried a lot of easy recipes, like this coconut ice cream recipe I’m sharing today, that are as good as the kind I get at premium ice cream shops.
And this coconut ice cream is good. Really good. In fact, as I’m writing this, I wish I hadn’t eaten the whole batch this weekend. Just looking at the photos is making me crave it again.
I’ve actually made this before. I got it from David Lebovitz who adapted it from a cookbook called Delicious Days. I tweaked it myself, too, the first time I made it and I loved it so much I had to try it again. I love coconut and this ice cream is rich and creamy and full of coconut flavor.
The original recipe includes saffron, which I’m sure is amazing but I don’t ever use that ingredient and didn’t want to buy it just for this recipe so I left it out.
- Heavy cream
- Coconut milk
How to Make Coconut Ice Cream
- Combine all three ingredients together in a saucepan and bring them to a boil. Reduce the heat and simmer it for 10 minutes.
- Chill the mixture. You want it cold before you put it in the ice cream machine. You can chill it in the refrigerator or, if you want to do it quicker, stick it in the freezer.
- Pour the chilled mixture into your machine and churn it following the manufactures instructions.
- When it’s done churning it will be very soft, so you can freeze it for a few hours to firm it up.
This ice cream is so refreshing on a hot day. I know I’ll be making it all summer. If you want even more recipes be sure to check out my homemade ice cream post that has lots of no-churn and machine recipes.
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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.