Coconut is my new lemon! Don’t get me wrong now, I’m still loving all things lemon, but to give y’all a little variety, I’m trying all things coconut right now. After all, summer is just around the corner and coconut gives us that tropical feeling and makes us feel good when we can’t get away to the beach. And I think….no, scratch that….I know you are going to love this recipe for coconut ice cream because it requires no cooking, no baking, has only five ingredients, and gives you that tropical feeling that makes you smile and just say, Ahhhhhh! It’s the perfect summer treat.
I actually came across this recipe when I was trying to make something else, which I will share with y’all soon. I guess it’s true, some of the best things happen by mistake! I couldn’t wait to share this recipe with y’all right away because I absolutely love the creamy texture of this ice cream and I know it will be a great addition to your Father’s day Bar-B-Q outing this weekend.
Not only is this recipe easy to make but its dairy free, soy free, gluten-free, no added preservatives, no artificial coloring, no added sugar, and takes only about seven minutes to whip up (not counting letting it freeze overnight). How’s that for a simply sweet indulgence?
Let’s get to making this cuz if you’re anything like me, your mouth is watering by just looking at these pictures!
Homemade Coconut Ice Cream
Prep time – 7 minutes
Serves – 4 small bowls or 2 large bowls
Ingredients
1 cup Coconut milk, canned
1 cup Cream of coconut
½ teaspoon vanilla extract
½ teaspoon coconut extract
¼ cup shredded coconut *(optional)*
Directions
Add all ingredients into a blender. Place lid on and with setting on Puree, pulse until all ingredients are mixed well. Scrape sides with a spatula and puree for another minute.
Pour into a freezer safe bowl and freeze overnight.
Or if you don't have a blender ~
Add all ingredients into a large mixing bowl. Using either a hand mixer or stand mixer, whip for about 5 minutes until all ingredients are combined and there are no lumps.
Pour into freezer safe bowl and freeze overnight.
Can serve as is or top with shredded coconut, toasted coconut, coconut syrup, or anything to your liking. Enjoy!
*Helpful Hints *
- I've updated directions to include blender. By trying different ways, I've found the blender makes for a much better ice cream texture.
- Adding shredded coconut is optional. If you don’t like the texture of shredded coconut you can leave it out and still enjoy the delicious tropical taste of coconut. I love coconut, so I added it for texture.
- So ice cream is easier to scoop out before serving, let ice cream sit out for a couple minutes at room temperature.
- For a creamier ice cream, you can add 2 Tablespoons powdered sugar.
- Can also be made with an ice cream maker.
- All measurements are US
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Featured week of 06/21/2014 at ~ Savoring Saturdays #20
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