Half the Sugar Baker
This coconut ice cream is inspired by the one I had in Maui at Coconut Glen’s. My whole family loved it so much that we went back a total of three times! This ice cream can be made with no dairy at all for a vegan ice cream that is creamy and delicious. It really lets the coconut shine through but you could easily add other flavors to customize it.
Tips:
This recipe uses coconut cream which is different from coconut milk. The coconut cream creates a smoother texture because there is less water compared to coconut milk.
I tried a couple of different methods for making this ice cream. The method that resulted in the best and smoothest ice cream was beating the room temperature coconut cream with the other ingredients and then freezing it in ice cube trays. Then when you want to make it, you can remove as many cubes as you want and blend them in a blender.
This coconut ice cream has the best texture when it’s right out of the blender but if you want to freeze some for later, you can freeze it in an airtight container. When you want to eat it, take it out 15 minutes before hand to thaw before serving.
For different flavors, you could add vanilla extract or my favorite, some chopped bananas and pineapples.
Coconut Ice Cream
Prep time: 10 minutes Servings: 2
Ingredients
- 1 can coconut cream, 13.5 oz
- 3 tablespoons milk of choice or dairy free milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Toasted coconut shreds for topping, optional
- For other flavors:
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips
- 1 frozen banana, handful of frozen pineapple chunks
Preparation
- In a medium bowl, add the coconut cream, milk, sugar, and salt and beat with an electric hand mix until everything is well combined. For vanilla coconut ice cream, add the vanilla extract now.
- Pour the mixture into ice cube trays and freeze until solid.
- When ready to make, simply remove as many cubes as you need and add them to a blender. If using chocolate chips, banana, or pineapple chunks, add them now. Using the ice crush function or with the blender on high, pulse the ice cubes until it is smooth and the consistency of ice cream. The more you blend it, the more liquid it will become.
- Transfer coconut ice cream to a bowl to serve and top with coconut shreds, if desired. Enjoy immediately.
- If you want to freeze leftovers, transfer to an airtight container and freeze. Thaw for at least 15 minutes before serving.
