I have known this coconut ice cream recipe for a long time now, and have made it a greater number of times that I lost count of it. It has gotten universally adored in my family and among the nearest ones. At the same time, my Ice-Cream Maker has ended up being the most extraordinary one compared to other little machines I’ve bought. I don’t even know how many times I will keep using it throughout the entire fall and the cold months. I really love it!
I don’t know whether you can or can’t, but I can easily recollect the old-style ice cream makers. One required a colossal load of coarse salt and ice in place. What an agony and what a wreck the process was! But the newest innovations are remarkable. They are like a massive jump in front of those old machines.
Nowadays, making ice cream is fast and pretty simple. Hence, of course, a very significant progression in innovation. So, without much ado, let’s see what this coconut ice cream recipe takes.
Ingredients of coconut cream ice cream
- Coconut cream or full-fat coconut milk (2 cans; around 14-ounce each)
- Scraped and split vanilla bean pod (or you can use 1/4–1/2 teaspoon vanilla powder per pod)
- Sea salt (1 pinch)
- organic cane sugar (1/2 cup; sub the organic cream up to half with maple syrup or agave nectar)
- Fresh and pure vanilla extract (2 teaspoons)
Directions for cooking
- Chill the ice cream churning bowl by keeping it in the freezer for a few hours at least. For a better result, keep the bowl in the freezer one day prior to the following day.
- Then sub the organic cane sugar up to half using natural sweetener and add it along with sea salt, coconut milk, vanilla extract, and scraped vanilla bean to a high-speed blender.
- Blend on high speed for 1-2 minutes full. By this time, the blend will be smooth, consistent, and creamy. The sugar will fully dissolve as well.
Pro tips: If you want more sweetness, you can add extra agave or cane sugar as per your liking. Add more vanilla, if you want the cream to be more flavorful.
- Now, set up your ice cream maker. Add the mixture straight to the machine and keep churning for around 40-45 minutes, following the manufacturer’s instructions. When the mixture looks like soft serve, remove it from the ice cream maker.
Note: Check the notes below in case you don’t have an ice cream maker in place.
- Then move the ice cream to a freezer-safe container (it should be large as a loaf pan). Gently use a small spoon on the top of the ice cream to smooth it up.
- Cover the container securely and keep it in the freezer for at least 5-6 hours, or until the ice cream get fully firm. Then take it out and keep it at room temperature for 8-10 minutes to soften.
Note: If the ice cream scoop is hot, it eases the scooping process.
You can store the ice cream in the refrigerator for up to 10-12 days very easily. But I recommend serving it fresh; best to serve fresh.
Pair perfectly with cookies, pies, cakes, and many more, and serve the way you like.
Recipe Notes
If you don’t possess an ice cream maker
If you don’t possess an ice cream producer, you can add the chilled blend to a cooler-safe holder (freezer-safe container) and systematically freeze it there.
- For consistency, remove the container from the freezer, and mix/stir/whisk to consolidate enough air.
- Repeat this process for the next 6-8 hours until the blend is mostly firm.
- Then, at this point, keep freezing until totally firm prior to serving.
It will not certainly yield rich outcomes, yet it should work sufficiently.
Nutritional Information
Because of healthy ingredients, the coconut ice cream recipe offers considerably more health benefits than other ice cream recipes. Amazing that it gives 1,331.4 kJ calories per serving!
| Nutrient Fact (Per serving) | Value | Daily Value |
| Calories | 317 (1,331.4 kJ) | 8% |
| Protein | 3g | 14% |
| Alcohol | 0g | – |
| Carbohydrates | 5g | 12% |
| Dietary Fiber | 4g | 39% |
| Sugars | 1g | – |
| Total Fat | 37g | 24% |
| Saturated Fat | 30g | 67% |
| Trans Fat | 5.20g | – |
| Polyunsaturated Fat | 1.05 g | 38% |
| Monounsaturated Fat | 0.000g | – |
| Cholesterol | 70 mg | 67%% |
| Sodium | 118mg | 34% |
| Potassium | 347mg | 56% |
| Vitamin C | 1.6mg | – |
| Calcium | 28mg | 17% |
| Iron | 5.2mg | – |
This rendition is so straightforward and perhaps my top pick yet! It requires only 5 fundamental elements and precise techniques. There’s even a possibility for those of you who don’t possess an ice cream producer in the notes.
If you care, you can also add some berries and hot fudge to you have a wonderful and amazingly delicious dessert. Let me know if you appreciate the Coconut ice cream recipe or not! And don’t forget to share your favorite ice cream recipe with me.