Coconut Ice Cream

Vegetarian
Gluten Free
Health score
15%
Coconut Ice Cream
395 min.
2
1443kcal

Suggestions


Indulge in the tropical delight of homemade Coconut Ice Cream, a dessert that promises to transport your taste buds to a sun-kissed paradise. This creamy, rich treat is not only a feast for the senses but also a vegetarian and gluten-free option, making it perfect for a variety of dietary preferences. With a preparation time of just under 400 minutes, this recipe allows you to savor the anticipation as the flavors meld together, creating a luscious ice cream that is well worth the wait.

Imagine the smooth texture of heavy cream combined with the subtle sweetness of flaked coconut, all enhanced by the creamy richness of coconut milk. Each spoonful is a delightful balance of flavors, with a hint of vanilla that rounds out the experience. Whether you're hosting a summer gathering or simply treating yourself after a long day, this Coconut Ice Cream is sure to impress. Serve it soft for a delightful scoop or freeze it solid for a refreshing dessert that can be enjoyed anytime.

Perfect for two, this recipe is an excellent way to share a moment of joy with a loved one. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave you craving more. Your homemade Coconut Ice Cream awaits!

Ingredients

  • large eggs 
  • 0.5 cup granulated sugar 
  • 1.3 cups cup heavy whipping cream 
  • 0.3 cup skim milk powder dry
  • 0.1 teaspoon salt fine
  • ounces coconut sweetened packed flaked
  • 13 ounce coconut milk unsweetened canned
  • 0.1 teaspoon vanilla extract 

Equipment

  • bowl
  • sauce pan
  • whisk
  • sieve
  • plastic wrap
  • wooden spoon
  • ice cream machine

Directions

  1. Set a fine-mesh strainer over a large heatproof bowl; set aside.
  2. Combine the cream, coconut milk, 1/4 cup of the sugar, nonfat dry milk, and salt in a medium saucepan and whisk until the milk powder dissolves. Bring to a simmer over medium heat, stirring occasionally.Meanwhile, whisk the eggs, remaining 1/4 cup sugar, and vanilla in a medium bowl until thick and pale yellow in color. When the cream mixture is ready, slowly whisk about one-third of it into the eggs, whisking constantly so the warm cream doesn’t scramble the eggs.Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 3 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
  3. Pour the mixture through the strainer into the bowl and discard the contents of the strainer. Stir the flaked coconut into the ice cream base until incorporated. Press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours.Freeze the ice cream base in an ice cream maker according to the manufacturer’s directions.
  4. Serve immediately for a soft ice cream, or transfer the mixture to an airtight container and freeze until solid. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.

Nutrition Facts

Calories1443kcal
Protein5.76%
Fat68.96%
Carbs25.28%

Properties

Glycemic Index
35.05
Glycemic Load
34.91
Inflammation Score
-9
Nutrition Score
29.718260930932%

Nutrients percent of daily need

Calories:1442.51kcal
72.13%
Fat:114.49g
176.14%
Saturated Fat:85.96g
537.25%
Carbohydrates:94.45g
31.48%
Net Carbohydrates:86.19g
31.34%
Sugar:84.06g
93.4%
Cholesterol:357.09mg
119.03%
Sodium:486.11mg
21.14%
Alcohol:0.09g
100%
Alcohol %:0.02%
100%
Protein:21.51g
43.01%
Manganese:2.12mg
105.86%
Selenium:42.48µg
60.68%
Phosphorus:557.29mg
55.73%
Vitamin A:2783.48IU
55.67%
Vitamin B2:0.76mg
44.52%
Calcium:349.95mg
35%
Copper:0.68mg
33.9%
Vitamin D:5.03µg
33.53%
Fiber:8.26g
33.06%
Potassium:1118.36mg
31.95%
Magnesium:122.81mg
30.7%
Iron:4.76mg
26.46%
Vitamin B12:1.29µg
21.46%
Zinc:3.16mg
21.04%
Vitamin B5:2.08mg
20.78%
Folate:67.71µg
16.93%
Vitamin E:2.17mg
14.47%
Vitamin B6:0.26mg
13.24%
Vitamin B1:0.17mg
11.09%
Vitamin B3:1.97mg
9.87%
Vitamin C:7.07mg
8.57%
Vitamin K:5.11µg
4.87%
Source:Chow