I’m always looking for ways to use up an open can of coconut milk, which is why I can’t believe I didn’t try this recipe sooner. It’s coconut milk ice cream made with coconut milk, cream, sugar and flavorings.
Unlike some coconut milk ice cream recipes, this one is not dairy free. It is, however, very simple and doesn’t require making a custard. You just mix the ingredients, pour them in an ice cream maker and let it go. The ice cream is very rich and creamy and has a good coconut/vanilla flavor. You could use coconut extract in place of the vanilla, but I felt like the coconut flavor from the coconut milk and coconut was just right and the vanilla (and dash of almond) enhanced the overall flavor.
Ace Blender Coconut Milk Ice Cream
I recently made a small batch of this in my Ace Blender. To use the Ace, you just put all the ingredients in the blender, close it, press and press the frozen desserts button. In about 2 minutes you’ll have the creamy coconut mixture, which you just freeze for 2 hours or until firm enough to scoop. I’m looking forward to trying this in a few more flavors.
Coconut Milk Ice Cream
- 1 cup about 8 ounces regular coconut milk
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/16 teaspoon almond extract
- 1/3 cup sweetened flaked coconut
- In a mixing bowl, whisk together coconut milk, cream, sugar, extracts and coconut.
- Put the mixture in an ice cream maker and process as the manufacturer directs.
- Eat immediately or transfer ice cream to a 2 or 3 quart container and freeze until firm.
- This ice cream is fairly solid when frozen, so let it sit out for a few minutes or defrost in the microwave for a few seconds to soften.