No-Churn Coconut Ice Cream
This no-churn coconut ice cream is rich, creamy, and full of coconut flavor. Plus, it's so easy to make. You don't even need to have an ice cream maker!
Servings 8 servings
Calories 351kcal
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- 1 can full fat coconut milk
- 3-4 vanilla beans split and scraped
- 2 teaspoon coconut extract
- 3 tablespoon coconut flakes sweetened
- toasted coconut
- mint optional
Instructions
- With a mixer, mix together eggs and sugar until smooth and creamy.
- Pour the egg and sugar mixture into a double boiler (or try this instead) over medium-high heat. Stir the mixture continuously for 8 to 10 minutes or until it has reached a thick consistency (similar to that of custard). Allow to cool for an hour or two in the refrigerator.
- In a separate bowl, mix the heavy cream until stiff peaks form. Carefully fold in coconut milk and flaked coconut.
- Add the egg and sugar mixture along with the vanilla beans (vanilla extract) and coconut extract. Gently combine all of the ingredients.
- Pour into containers and cover with a lid or plastic wrap. Place in the freezer for 8 hours or until firm.
- Serve with toasted coconut and garnish with mint, if desired.
Nutrition
Calories: 351kcal | Carbohydrates: 28g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 48mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 993IU | Vitamin C: 0.4mg | Calcium: 52mg | Iron: 1mg
