Coconut Ice Cream

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored five cookbooks on Chinese cooking.
Learn about our editorial process
Rhonda Parkinson
Published on 08/28/17 by Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored five cookbooks on Chinese cooking.
Learn about The Spruce Eats's Editorial Process

Updated 08/28/17

Coconut ice cream
jules:stonesoup/Flickr/CC BY 2.0
  • Total: 2 hrs
  • Prep: 0 mins
  • Cook: 2 hrs
  • Yield: 5 cups of ice cream (5 servings)
Nutritional Guidelines (per serving)
604 Calories
54g Fat
34g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 5 cups of ice cream (5 servings)
Amount per serving
Calories 604
% Daily Value*
Total Fat 54g 69%
Saturated Fat 48g 239%
Cholesterol 0mg 0%
Sodium 34mg 1%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 23%
Protein 5g
Calcium 34mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Asian version of "ice cream," coconut ice cream is actually made with coconut milk instead of dairy products.

Ingredients

  • 4 cups unsweetened coconut milk
  • 1/2 cup superfine sugar (or granulated sugar, or to taste)
  • 1/4 teaspoon coconut extract (optional)
  • 1 1/4 cups unsweetened coconut flakes
  • 1/4 cup toasted coconut (optional)

Steps to Make It

  1. Combine the coconut milk and sugar, stirring to dissolve the sugar.

  2. Stir in the extract and the coconut flakes.

  3. Chill in the freezer, stirring occasionally until hardened or prepare in an ice cream maker according to the manufacturer's directions.

  4. Top with toasted coconut before serving.

Recipe Tags: