COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
COCONUT ICE CREAM
Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.
Provided by SUEMB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g
COCONUT PANDAN CHIFFON ICE CREAM
Pandan is a tropical plant from Southeast Asia used in a lot of dishes, especially desserts. It contributes a delicate, fragrant vanilla flavor, plus a hint of nuttiness.
Provided by Food Network
Categories dessert
Time 4h25m
Yield 1 quart
Number Of Ingredients 16
Steps:
- For the cake: In a saucepan, pour the coconut milk and set on medium heat. Cut the frozen pandan leaves into small chunks and place in the coconut milk to steep. Cook until the temperature reaches 180 degrees F, then turn off the heat and let sit for 15 to 20 minutes. Strain and reserve the coconut pandan milk.
- Preheat the oven to 350 degrees F. Oil a 9-inch springform pan and line with parchment paper.
- To a stand mixer, add the sugar, egg yolks, avocado oil, salt, pandan extract and reserved coconut pandan milk blend. Beat with the whisk attachment until foamy, then sift in the flour. Pour the batter into a separate mixing bowl.
- In the now empty mixer bowl, add the egg whites and beat until stiff, about 5 minutes.
- Gently fold the egg whites into the batter. Do not overmix or you will knock out the air in the egg whites and the cake will be flat.
- Pour the mixture into the prepared pan.
- Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes. Transfer the cake in the pan to the freezer for 20 to 30 minutes. (Freezing your finished cake has many benefits in ice cream making; you can easily cut into chunks, the cake has more body and it doesn't tear apart when folding into ice cream. Because it is already cold, you also don't have to worry about ice crystals forming around the cake when it freezes.) Cut into hunks.
- For the ice cream: In a saucepan, pour the milk, cream and coconut cream together. Turn the heat to medium and slowly stir. Bring to 120 degrees F.
- Meanwhile, in a mixing bowl, combine the sugar, salt and egg yolks. Mix thoroughly with a whisk, but not to the point where it is foamy.
- When the milk blend reaches 120 degrees F, slowly add the egg mixture, whisking constantly. It's important to pay attention and not pour too quickly, or you could curdle the egg (super gross). Continue to slowly stir with a silicone spatula, making sure to constantly scrape the bottom. Keep an eye on the temperature of the custard; at 138 to 140 degrees it will start to slightly thicken. When temp reaches 145 degrees F, turn off the heat and remove the pan from the range.
- Pour the custard into a mixing bowl and float the mixing bowl in an ice bath to cool to 40 degrees F. (The colder the custard pre-churn, the creamier the result will be.)
- Pour the cold custard into an ice cream maker and turn on. Let churn until it has a soft serve-like consistency, 10 to 15 minutes. Scrape the finished ice cream into a mixing bowl and fold in hunks of pandan chiffon cake. Freeze to finish hardening, about 1 hour.
- Top scoops of the ice cream with some shredded coconut before serving.
UBE-COCONUT ICE CREAM
This vibrant purple sweet potato tastes mild and vanilla-y. Houston shop Aqua S swirls ube ice cream with its Signature Sea Salt flavor to create an Instagram-friendly blue and purple cone.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 1 quart of ice cream
Number Of Ingredients 7
Steps:
- Combine the milk, jam, coconut cream and cream of coconut in a blender and puree until smooth. Strain through a fine-mesh sieve into a medium saucepan and add the heavy cream, ube extract and salt.
- Bring the mixture to a simmer over medium heat, whisking; simmer for about 2 minutes to thicken slightly and fully emulsify the ingredients. Remove the pan from the heat and pour the mixture into a bowl or large measuring cup. Let cool, stirring occasionally, then cover and refrigerate until cold, 1 to 2 hours.
- Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 8 hours.
FRESH COCONUT ICE CREAM
Provided by Emeril Lagasse
Categories dessert
Time 37m
Yield about 1/2 gallon
Number Of Ingredients 5
Steps:
- In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
- Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely.
- Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
TOASTED COCONUT ICE CREAM
Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!
Provided by billie caren
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
- Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
- Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
- Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 57.6 g, Cholesterol 123.7 mg, Fat 32.1 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 24.3 g, Sodium 108.2 mg, Sugar 49.5 g
COCONUT ICE CREAM
I scream, you scream, we all scream for ice cream! (especially me for coconut ice cream!) I love using coconut cream powder as opposed to canned coconut milk. The ingredients are: natural coconut. It's not full of preservatives like the canned milk, and I think it has a fresher taste. I like how easily you can make milk or cream- depending on the powder to water ratio. You could of course, use canned coconut milk in this recipe if you want to, and of course fresh would be great! Note: Cooking time does not include freezing time since that might vary.
Provided by MinatheBrat
Categories Frozen Desserts
Time 10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Mix the coconut cream powder and the warm water together. Spoon a bit of the liquid into the cornstarch to liquefy, and then add back into the coconut milk mix. Add sugar and salt and bring to a boil. If lumps form for any reason, strain them out. Cool mixture and use in your ice cream maker.
- Delicious!
- You can also do the poor man's freeze ice cream where you freeze, scrape, freeze, scrape like granita but the texture is not going to be as nice as the ice cream machine.
- If your ice cream maker only makes a quart at at a time then just double the recipe.
EASY COCONUT ICE CREAM
I love the fact that this recipe doesn't require either an ice cream maker, or hours of stirring during the freezing process. It comes out smooth and silky, just like ice cream should be, with a delicate coconut flavour. I might try adding some Malibu next time to give it even more of that tropical kick. Great served alongside caramelised bananas and drizzled in a dark chocolate and rum sauce.
Provided by Snowbunny Andorra
Categories Ice Cream
Time 8h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the eggs and sugar until light and fluffy.
- Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
- Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
- Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
- Pour into sealable plastic containers and freeze for 8 hours.
- Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.
Nutrition Facts : Calories 381.8, Fat 38.8, SaturatedFat 27.1, Cholesterol 176.8, Sodium 74.3, Carbohydrate 5.4, Fiber 0.3, Sugar 1.6, Protein 5.7
COCONUT ICE-CREAM
Lovely and refreshing ice-cream - great for Mexican themed dinner parties as it refreshes the palate!
Provided by dawnyhow
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof), discard the vanilla pod.
- Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.
- Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; stir in the coconut. Pour into a baking tin, cover and freeze until almost set.
- Chop the ice-cream roughly, beat in a large bowl with electric mixer until smooth. Pour into loaf tin, cover and then freeze until firm.
COCONUT ICE CREAM
Coconut milk, honey and vanilla are the perfect combination to create this smooth, refreshing ice cream. I feel honey and vanilla really enhance the natural coconut flavor. I like to use vanilla bean paste because I love to see the tiny speckles of vanilla beans throughout the ice cream, but vanilla extract would be fine as well. My kids went bonkers for this ice cream--and to be completely honest, I did too. :)
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Into a metal bowl that has been chilled in the freezer, pour coconut milk, honey and vanilla.
- Using a hand mixer or stand mixer with whisk attachment, whisk until all ingredients are fully incorporated.
- Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze this concoction into a beautiful, smooth ice cream.
- With a spatula, turn ice cream into a freezer storage container. Freeze for 2-4 hours or until desired texture.
Nutrition Facts : Calories 455.4, Fat 42.3, SaturatedFat 37.5, Sodium 26.6, Carbohydrate 23, Sugar 17.4, Protein 4.1
COCONUT ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Yield Makes 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Combine milk and cream in a medium saucepan. Add coconut and salt. Bring to a simmer. Remove from heat and let stand until cool, about 2 hours. Prepare an ice water bath.
- Return milk mixture to stove. Stir in 1/2 cup sugar and bring to a simmer. In a medium bowl whisk together egg yolks and remaining 1/2 cup sugar. Gradually whisk half the milk mixture into egg yolk mixture. Pour back into pan, and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 6 minutes. Set a clean bowl in prepared ice water bath. Pour custard through a fine sieve into the bowl, pressing on solids to extract as much liquid as possible. Let chill, stirring occasionally. Mixture can be made ahead up to this point and refrigerated for up to 2 days.
- Freeze in an ice cream maker according to manufacturer's directions, churning until the ice cream is soft but holds its shape when machine is turned off. Transfer to a loaf pan. Sprinkle with sweetened coconut. Eat soft from the machine, or freeze for up to 2 weeks. Soften at room temperature for 10 minutes before serving.
COCONUT ICE CREAM/GELATO
I LOVE coconut ice cream and gelato and was so pleased to have had a friend give this recipe to me. Most of the time, I leave the sweetened flaked coconut out since I don't particularly care for the added texture, but that's just me. My friend who makes this all of the time uses a sweetened flaked coconut that is found in the freezer section of the supermarket and says that the taste is better. Experiment and enjoy! :)
Provided by misscrys79
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine everything except the flaked coconut.
- Put in ice cream maker and prepare according to manufacturer's instructions.
- Add flakes 5 minutes before ice cream is ready, if desired.
- Note: This recipe could either be made up as ice cream or a gelato. If you use whole milk, you will get ice cream. If you exchange the heavy cream for whole milk (so the entire recipe uses 2 1/2 cups of milk), you have gelato. If you use a low-fat milk with the heavy cream, you get something in between.
Nutrition Facts : Calories 350.6, Fat 25.7, SaturatedFat 18.6, Cholesterol 65.4, Sodium 49.8, Carbohydrate 29.1, Fiber 0.1, Sugar 25.6, Protein 2.5
2-INGREDIENT COCONUT ICE CREAM
When I found out my heavy cream was spoiled I came up with this recipe. Who knew 2 ingredients would make such a tasty frozen treat!
Provided by B. Foster
Time 5h20m
Yield 12
Number Of Ingredients 2
Steps:
- Combine sweetened condensed milk and coconut milk in a bowl and whisk to combine. Chill in the refrigerator for 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.7 g, Cholesterol 11.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 45.6 mg, Sugar 17.8 g
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