Name: Coconut Ice Cream
Prep time: 5 min
Total time: 30 min
Ingredients: 1 cup milk; 1 (14 ounce) can cream of coconut; 1 ½ cups heavy cream; 1 ½ cups sweetened flaked coconut

Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

Coconut Ice Cream

milk

(14 coconut

heavy cream

coconut

Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.


Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.


This is a very luscious coconut ice cream.  The only thing I will do different next time is put the flaked coconut in the blender/processor with the milk and cream of coconut.  The flakes made the ice cream a bit chewy in texture.  Otherwise, this recipe is very easy and extra creamy.  For those reviewers that are saying theirs turned out icy or not sweet, there is a huge difference between cream of coconut and coconut milk.  It is like the difference between evaporated milk and sweetened condensed milk.  Two brands to look for in cream of coconut are "Coco Lopez" and "Coco Colada".

I've prepared this recipe two ways and both ways were excellent.  The first time I didn't have any cream of coconut.  *NOTE* Cream of Coconut IS NOT the same as coconut milk.  Substituting coconut milk for coconut cream would be like substituting evaporated milk instead of sweetened condensed milk.  That being said, since I didn't have coconut cream, I substituted with a (14oz) can of sweetened condensed milk instead and added 1 and 1/2 teaspoons of coconut extract.  It turned out excellent!  The second time I made it as directed.  Both times were delicious.  

Coconut cream can be found in the mixer aisle of most supermarkets. It's used commonly in pina coladas. It is thick, syrupy, sticky, and extremely sweet. The coconut cream you often find next to coconut milk in Asian groceries is not what you want to use. Check the ingredients list for sugar.

Rich, creamy explosion of coconut flavor! This is also one of the easiest ice creams I've made as it calls for so few ingredients and no extra steps like cooking the custard or mixing and chopping. This is a lovely, pure white ice cream, easily adaptable to endless toppings or additions if you choose, though it is perfect just as is. For this occasion I just drizzled some chocolate syrup on the plate and added a few fresh raspberries and chopped chocolate covered almonds. I followed the recipe exactly as written, but chopped the coconut finely in my food processor. I added the coconut to the cream mixture and then let it steep its flavor into the mixture while chilling in the fridge for several hours. This is one of those few recipes that exceed your expectations. 

Awesome ice cream.  It's also good, as one reviewer noted, with crushed pineapple added at the end.

Not to beat a dead horse, but if you use coconut cream or coconut milk instead of cream of coconut, you will surely be disappointed.  I used Coco Lopez cream of coconut.  I also omitted the optional flaked coconut for a smoother texture.

This ice cream was awesome.  Thanks!

I really like this ice cream. It's extremely simple and quick to make. There's no cooking a custard first, it's just mix and freeze. I, too, toasted the coconut first and I also added a pinch of salt. The biggest hint is to use the correct coconut cream, NOT milk. I used the Coco Lopez brand as suggested by ALBERTACF and it was right on! It is found in the mixers (alcohol) isle at your market. The kind you find in the Asian isle is coconut milk, at least at my market. Thanks, SueMB, for sharing this recipe and ALBERTACF for the clarification between the two (cream/milk)!

This recipe is off the hook good! I served it to dinner guests with a wedge of grilled fresh pineapple, and it was a big hit. The great thing is it looks very fancy, but is very easy!

i toasted the coconut and blended it up in the blender with the milk and cream of coconut to chop it up a bit.  it turned out amazing!  next time im going to add pineapple...mmmm...so good!

I made this ice cream to have with grilled pineapple and it was fabulous.  I used skim milk because that is what I had and can't believe how rich and creamy this ice cream is.  I did add a tsp of vanilla extract and blended the flaked coconut in with the coconut cream/milk so as to make the pieces a little smaller.

This was great!!!  We just had coconut ice cream while on vacation and this was a perfect imitation...minus the tropical breezes, anyway:)  
I toasted the coconut and crushed it a little before I added it to everything else.  
I've had some problems with it freezing correctly-I think the biggest thing is to not the coconut til the end.  The high fat content makes freezing a little harder.
Thanks for a great recipe.

My family went nuts over this ice cream! It is the best coconut ice cream ever! It is the perfect amount for a Cuisinart Ice Cream Maker and it is so creamy, rich and coconutty! I used 1 cup heavy cream and 1 1/2 cups of half 'n half. I also left the flaked coconut out of the ice cream and toasted it and sprinkled it on top, heaven! It reached soft-serve consistensy in about 20 minutes. Love this recipe!

This was so easy and so good - its a very rich and creamy white ice cream-I followed the  recipe - the only thing I changed&gt; was  I added a teasp of vanilla extract.I did blend the coconut flakes with milk and cococ lopez . I made it in my crusinart ice cram maker with frozen canister(  it was just right amount too and  I was worried since another viewer said it overflowed  and my  did not-it took 30 min  and was still a little soft a few hrs later -but so YUMMY! This is a very sweet -do not add any sugar--I might try it with  half and hald instead of whipping cream -I used 1% milk since that is what I had on hand. I will make again--and thanks for sharing your  recipe!

Mmm, creamy coconutty goodness.  Super easy to make, too!  I did add toasted coconut, because I had some left over from another recipe, and it was delicious.  I have one of those freeze-the-bowl kind of ice cream makers and I've had problems before with my ice cream maker not quite getting the ice cream firm enough.  So this time I froze the coconut cream mixture for about 30 minutes (stirring a couple times) to get it good and chilled before putting it in the ice cream maker, and voila!  Perfectly frozen ice cream after 12 minutes in the ice cream maker.

I made this yesterday, and when I tasted it a few hours ago, I was met, not with the taste of luscious, rich coconut ice cream like I was expecting, but with almost-flavorless and not-nearly-sweet-enough ice cream. There wasn't much coconut flavor (even after adding 1/2 teaspoon coconut extract) or much of any flavor, really (even after adding 1/2 teaspoon vanilla extract). The taste wasn't bad, but definitely wasn't good, either. I know what you're thinking: "Oh, she used coconut milk and not cream of coconut like the recipe specifies," but you're wrong. I DID use cream of coconut, I even double-checked before using. Even after making it, I checked to see if I had accidentally used my coconut milk instead of my cream of coconut, and, nope, the coconut milk was still there. I'm not sure what went wrong. Was the cream of coconut rancid or something? Or was the brand of cream that I used just not good?

I just finished making this ice cream and it's sooo good.  I love the minimal ingredients and ease of preparing it.  I made sure to use cream of coconut as opposed to coconut milk.  I could not find it in my local grocery store so I went to wholefoods.  It was not in the asian aisle as I thought but in the hispanic food aisle.  I just thought that might help others find cream of coconut instead of coconut milk.  The only thing I changed is I used 1 cup of coconut flakes instead of 1 1/2.  I will make this many times over and can't wait to share this with my friends.

This recipe  reminded us our country Puerto Rico :)....this is very easy to do and the best think is, that's delicious....the recipe called for 1 1/2 of heavy cream I made it with 3/4 whipping cream and a 3/4 of half and half and didn't use the coconut flakes...it came out so good... this is a keeper!!!..My family and friends are always asking me when I'm going to make it again...It never last a day on my freezer:)

OMG!!  This is so good!  It is creamy and great coconut flavor.  My batch is still in my ice cream maker and is almost finished, but I just had to taste it.  It is wonderful.  I put all of the ingredients including the flaked coconut in my blender.  It was so easy.  I can't wait for the finished product.  I'll update my review later to let you know how it tastes, but I don't think I'll have any complaints.  Edited 07/14:  This is exactly the flavor I wanted.  I didn't find it overly sweet.  It tastes exactly like the coconut ice cream that was sold at the ice cream shop I worked at in college.  Thank you so much for the terrific recipe!  

SO, SO EASY!!! Delicious and creammmmy. I only used 1/2 the coconut, chopped in a mini processor to avoid stringiness. The second time, I added a 20 oz can of crushed pineapple, well drained. Absolutely lovely ! =)

Perfect and so creamy!  The cream of coconut will start to solidify when combined with the cold milk and heavy cream, so start with the cream of coconut and add the milk and cream slowly. I used the kitchenaid ice cream attachment and the recipe fit perfectly in it.

This was my first time making homemade ice cream and I chose this recipe because it looked so simple. I found the cream of coconut at the liquor store next to the other mixers. (It's the same stuff used in the "Coconut Poke Cake" recipe on this site). I did add the flaked coconut, but found it to be too chewy. I would recommend either grinding the coconut into smaller bits or just omitting it altogether. I also found this to be a very soft ice cream. Otherwise, this was a great recipe! I served it with my grandma's hot fudge sauce (recipe can be found in my recipe box) and toasted coconut on top.

This is simply the best ice cream I've ever had. I followed the recipe precisely with no changes. It's rich and creamy and really flavorful. I drizzled each scoop with a simple dark chocolate granache and my guests went wild. As noted, you'll find Cream of Cocnut right next to all the other mixed drink ingredients at the grocery store.

Ack!!  Did anyone else notice that there is NO SUGAR in this recipe?  I didn't until it was too late. Maybe the other reviewers found coconut cream that was pre-sweetened but my can was not. The ice cream came out foul-tasting and extremely icy.

This was too easy to be this good!! I did add the coconut, I toasted it lightly first.  Very light and refreshing! I think I'll add a little crushed pineapple to the next batch I make! Yummy! Thank you!!

I agree with Tirgo, the recipe needs some sugar. I put toasted coconuts, almonds,chocolate shavings it was still lacking.I think it needs sugar,other than that it's decent and very easy. I have to change the rating to poor. I had some of the ice cream the next day, and I had to throw it out. It was the worst thing I have ever tasted!! It must have some sugar added ,I will try it again.

I left the flaked coconut out and oh my....it was really, really good!  Word got out that we had homemade ice cream and I had several boys in my kitchen just minutes ago.  I don't think much will be left!  If you are going to use the coconut, don't mix it in, just sprinkle it on top of each serving.  Drizzle a little chocolate sauce over the top for a very indulgent dessert.  Great tips by the other reviewers concerning cream of coconut versus coconut milk.  Make sure you've got the cream of coconut for this recipe.

I actually thought this ice cream was a little too sweet, but I admit it went down easily! I used only about 2/3 cup finely chopped coconut (processed in a mini-food processor) and found it to be plenty. I, too, think the recommended amount of stringy coconut would demand too much chewing. It's very nice with toasted coconut on top.

Best ice cream ever!  I've made it 2 times now and everyone loves it.  Second time I toasted the coconut and broke it into smaller pieces.  It's even better that way.  This is our new favorite and will be made over and over again.

I thought this was amazing, esp. with dove chocolate sauce on top! Warning, though, if you have the Cuisinart ice cream maker - this recipe overflowed, so next time I'm going to cut it in 1/2.

I varied the recipe a little - a can of cream of coconut, 3 cups of fat free half and half and a splash of vanilla.  I made it in my KitchenAid ice cream maker.  Absolutely delicious!!!

Excellent as is.  If you don't have/can't find the cream of coconut, sweetened condensed milk + coconut extract works beautifully.  I use this as the guide for all my homemade icecream now.

Great flavor and consistency with no effort!
Be sure to buy 'cream of coconut' which was a little harder for me to find, not 'coconut milk' which everybody seems to have.  I didn't have heavy cream so just used half and half, and it is fine.

Lots to like about this one--simple, easy &amp; fast to put together, delish. Love ice cream recipes w/o the need to make an egg custard. I used UNsweetened coconut.  The ice cream is sweet enough w/o adding more 'sugar.' Also, stays scoopable after days in freezer, not hard like a rock. A keeper.

This recipe is beyond delicious!  The end result is an out of this world creaminess and great coconut taste.  My suggestion is to chop the coconut prior to adding to the mixture.  This way you don't end up with long strands of coconut.  I've made this ice cream at least 10 times this summer. This will be a regular in our house.

Fantastic!!!  I made the creamy coconut ice cream base then added in 1/2c. drained crushed pineapple and a couple of handfuls (1/2c. or so) toasted coconut the last 10 minutes. Did I mention the word "FANTASTIC?"!!!  Thanks!

So good.  We had coconut ice cream at my daughter's wedding in Mexico and fell in love with it.  This is a quick easy way of making ice cream nearly as good.  My son-in-law LOVES it!

This ice cream was incredibly good! I didn't add any coconut to it because I didn't have any. It wasn't missed, though, as the Coco Lopez had bits in it. Thanks for a new family favorite!

This was DELICIOUS. Everyone who tried it raved about it. It's really hard to find coconut ice cream in the U.S. so this was a wonderful treat!

This recipe is heavenly! I was hesitant to add the coconut flakes at first but decided to follow what other reviewers recommended and toasted them. I found that it added wonderful texture and taste. I also used light cream instead of heavy cream. Delicious!

ABSOLUTELY WONDERFUL!  I used the Kitchen Aid iced-cream attachment and it came out perfectly.  Smooth, creamy, and delicious.  I did not have any coconut to put in but it did not matter.  It was very very delicious.  Use the Kitchen Aid attachment for 30 minutes until it starts creaming up to the top.  Then I transferred it into a plastic container for an overnight freeze.  VERY VERY nice... worth a repeat.

This was my first batch of ice cream with my new Cuisinart ICE-21. I actually made two batches following several of the suggestions made by other reviewers. On the first batch, I put the cream of coconut, milk and flaked coconut in the blender to chop the coconut into smaller pieces. On the second batch, I toasted the coconut in the oven before blending the ingredients. I combined the cream with the blended mixtures and let them both steep in the fridge most of the day. I added mini chocolate chips to the toasted coconut batch. I was amazed that these two batches had completely different flavors. The un-toasted batch was more of a pure sweet flavor and the toasted added an extra layer of flavor that was a bit more on the savory side. The toasted batch was by far the favorite. We drizzled a little chocolate syrup over the ice cream and sprinkled some toasted coconut on top that we had reserved. For others that are using this 1.5 quart machine, I only used 3 to 3 1/2 cups of the mixture and my machine was full. This was better than any store bought ice cream that I've had!

This was very tasty! I toasted the coconut and cooled it before adding the mixture. 1.5 cups of coconut was a little much for my Cuisinart ice cream maker to handle. I saved about 1/4 cup to sprinkle on the gelato later. I also used 2.5 cups of 2% milk. Next time I make this, I plan on using a little whole milk to get a thicker gelato out of the ice cream maker (although this froze to a nice, scoopable consistency right out of the freezer); and decreasing the amount of coconut. 

This is a perfect recipe for coconut ice cream. I have made it with and without coconut flakes, both are great.   For dessert at a dinner party serve this in a pretty glass or bowl with toasted coconut sprinkled on top, and stick a bite sized Mounds or Almond Joy candy in the top. Also, pass around a creamer with rum so guests can add their own. Even my friends that don't care for coconut loved this ice cream.

This was really a great and easy recipe. This ice cream was so creamy and stayed that way even when opened the next day. I though I would have to add an egg or two but i held off and stayed with the recipe. I used unsweetened vanilla almond milk and thought I would need to add sugar but the cocconut cream is so sweet it needed nothing more. I had an extra ounce of coconut cream so i added that. I also added the flaked coconut and I would maybe hold off a bit next time. I also think I will add less cream and more milk because 1) the cream gives you that funny film in your mouth and 2) i like my ice cream more like frozen yogurt texture. For a simple coconut ice cream recipe, this was really REALLY great. A must try!

This was yummy!  We added mango juice, crushed pinapple and 2 small bananas 
at the end of the mixing process and 
made Tropical Delight.

Wow this ice cream is really delicious and refreshing. The flavor is not overwhelming, even though I added 1/2 teaspoon coconut extract and 1 teaspoon vanilla. I omitted the coconut but toasted some to sprinkle on top. I used 1% milk and half-and-half instead of cream. I would like to try it with pineapple to make pina colada ice cream. Very good!

I made it this recipe this morning for dessert tonight after the Curried Coconut Chicken, it is soooo good! And easy!

I have been looking since 04 for coconut ice cream, and I have finaly found it.We had it in Mexico topped with a drizzle of kahlua. We added the  pineapple also and this is just great. Everyone who has had it here has liked it. Alone or with a topping. Thank you so much for sharing!

I totally loved this....super nice n creamy,froze up great in the usual 25-30 min.......I did process the coconut and add crushed drained pineapple(1/2 - 3/4 c).....Y~U~M~M~Y!!!!!!

The flavor is decent, but it never got frothy in the ice cream mixer. It set in the freezer solid, as though someone left the ice cream out to melt and threw it back in the freezer. It makes it very difficult to scoop.

I made this with the called ingredients, but I did try to use the blender to break up the coconut before I put it in the ice cream maker.  This didn't work for me so the ice cream had the flakes of coconut throughout. I think this ice cream had a great flavor, but I will try Elzira's advice next time about using coconut extract and sweetend condensed milk only because I would prefer the smooth texture!

No better ice cream can be produced. Use the flaked coconut. This freezes up hard but creamy. If you like coconut, you will be astounded! (Oh, I added 1/2 teaspoon very good vanilla extract.)

Tasty recipe! I added shredded coconut, as well as, chopped macadamia nuts and added a couple swirls of hot fudge at the end. It reminded me of my favorite Lambert's Ice Cream flavor that you can only get on the islands. The cream of coconut is easy to find in the mixers section (usually with soda, where you can get margarita mix, grenadine, etc) of your local supermarket.
Thanks for the recipe!

We made this as dessert for a Thai dinner.  Like others suggested, we blended the shredded coconut and then added the heavy cream. It was so easy to make! We served the ice cream with almond toffee brittle, and it was wonderfully, refreshing, light and flavorful.

I left out the flaked coconut so the whole batch would fit in my ice cream machine, but this was still perfect without it.  The texture is smooth and creamy and it is very flavorful.  Excellent with toasted coconut on top.

This is a great recipe.  To make it even better I take a Dove Dark Chocolate candy bar (or 5 small pieces) and shave it with a knife and add that to the final five minutes of freezing time - don't use chocolate chips -they are too waxy when frozen - dove remains smooth.  This is truly like a mounds bar.

excellent ice cream - I'm making it once a week right now cause hubby and I LOVE it.  After it's been in the ice cream maker but before I harden the ice cream I add dollops of (cold) hot fudge and salted macadamias or toasted slivered almonds and gently swirl them in.  LOVE IT!

I really liked this recipe, but adding that much coconut was a little too much.  It settled to the bottom, so some people really got a large mouth full of coconut.  (Not that that's a bad thing--I love coconut!)  Next time I make this ice cream, I'll either reduce the amount of coconut or remove it completely and add it as sprinkles to enhance the great flavor.  

GREAT RECIPE!  Thank you!

This ice cream is luscious. I used a product called COCO REAL from Kroger. I found it in the mixers for drinks section of my store. It was a little difficult to get out of the container but I added the milk to the squeeze bottle it came in and shook it hard to get the last little bit out. It was 21 oz. instead of the 14oz. the recipe calls for but the ice cream still came out wonderful. I did not add coconut since I am going to serve this tomorrow with my son's Birthday cake. I am making a cake called hummingbird cake with loads of nuts and pineapple in it. It should be delicious. I made the ice cream today since from the reviews I read it gets better over time. I will freeze it hard in my ice cream freezer container. I used a Cuisinart frozen yogurt-ice cream-sorbet maker and the ingredients JUST fit. I highly recommend this recipe and am grateful for all of the wonderful suggestions offered by other reviewers. Yummmy

Love this recipe. I don't know how previous reviewers can say that this isn't sweet enough. I made pina colada ice cream by adding a can of well-drained, crushed pineapple towards the end of the freezing process. YUM!!!

I have had this before made by a friend, and it was great. Just be careful to STIR not whip, because otherwise you end up with flakey coconut-cream butter. It's kind of gross.

Ive made this many times! Sometimes i play around with the milks. It always tastes great!

Everyone LOVED this ice cream. Like someone else said, you have to make sure you use cream of coconut and not coconut milk. If you don't like it quite so sweet, add Hersheys Special Dark chocolate, chopped. It cut down the sweetness and made it taste like a Mounds candy bar.

Incredible.  Very refreshing and has a great sweet coconut taste.  I would assume that anyone claiming this recipe isn't sweet enough probably used coconut milk instead of cream of coconut.  don't make that mistake,follow the directions, and you will end up with  fantastic ice cream.

Absolutely wonderful although I really think that toasting the coconut is must.  I gets rid of the chewiness and really brings out the flavor.

Amazing!!!!!!!!!!
I doubled the recipe for a 4th of July party. I can't believe how good this is!!!! Thanks!

this recipe is quick, easy, and delicious. I added some chopped up girl scout samoas cookies. It took this recipe to a whole new level of awesomeness.

This is seriously the best thing I have ever tasted.  I have no control over myself when it comes to eating this ice cream!  I refer to myself as a coconut fanatic and this comes in #1.  I toasted the coconut, because it seemed like a good suggestion and haven't tried it any other way, because I like the texture it gives.  Try it!  You'll like it!

This was good, but the shredded coconut was a little over the top with the cream of coconut. And I LOVE coconut! I tried to find coconut extract, but wasn't successful. I think I'd use that next time.

Heaven! I'm in Heaven! This recipe is wonderful. I have been drooling over a dessert at one of my favorite thai restaurants of sticky rice with coconut ice cream. I was able to recreate it at home with this great recipe. Thanks SUEMB!

This ice cream is Awesome!  I've never had homemade ice cream turn out so smooth and creamy.  As one reviewer did, I blended the sweetened flaked coconut in the blender.  Next time I may add a little vanilla, just for added richness!  But it's perfect!

This was the very first recipe bf wanted to try in our new ice cream maker but I didn't have cream of coconut.  We went to the store last night and picked up a couple of cans.  Voila!  Coconut ice cream!  :o)  I also picked up sweetened flaked coconut bc I had the unsweetened only.  I got a bit distracted while making this and put in the unsweetened coconut instead.  Bf was a bit put out until he tasted it and told me that it didn't need sweetened coconut; it's sweet enough.  I processed the coconut in the food processor with the rest of the ingredients but should have done that first, emptied out the food processor, and processed everything else bc it was still pretty big.  However, all in all, bf was thrilled with this ice cream.  I liked it too--nice and creamy and so simple.  Thanks for the recipe!

I omitted the flake coconut, and added mini chocholate chips, and sliced almonds to make an "Almond Joy" ice cream. Not too sweet, and super easy. Yum!

This was very yummy! Maybe a bit too sweet...but then it wouldn't be dessert if it wasn't sweet!

Very, very good. I topped it with some rich fudge dessert sauce and some chopped toasted almonds- it tasted just like an Almond Joy candy bar!! Like another reviewer stated, next time I am going finely chop the coconut before adding to the mixture.  Simple to prepare, and unbelievably creamy, this is the perfect dessert ice cream!  Thanks for sharing the recipe!

OMG...this was so good. I mixed everything in the blender.  Then added some vanilla, nutmeg,cinnamon and malibu rum to it.  It was so creamy.  Next time I'll add some pineapple and mangos.   

This is an absolutly  wonderful tasting ice cream.  I've also made it with dark chocolate swirls and chopped almonds in it! tastes  just like a almond joy candy bar!!

This ice cream turned out great IF you are sure that the freezer bowl is frozen solid and your ingredients are VERY cold,even partially frozen (1 hour in the freezer will do fine!)I only used about 1/2 cup of coconut that I ran through my mini chopper and I added a tad bit of vanilla extract at the very end. Without a doubt I will be making this again!

We love this!  It is so nice and creamy.  It's a little extra sweet, though.  The last few times we've made it, we omitted the extra sugar and it was even better.

Mmmmmm.... This ice cream is so good! Creamy and especially wonderful with a couple of additions. I added 1 tsp. of vanilla and 1/4 tsp. of coconut extract. I toasted the flaked coconut and will serve as a topping instead of mixing in. This will be gone in no time around here! Thanks for the recipe!

My husband loves coconut so I made this for him.  He ate the entire thing by himself.  Great recipe!

This is excellent! Top it with a little hot fudge sauce and it tastes like a mounds bar. I didn't use the toasted coconut because we prefer our ice cream smooth but i did add half a tsp. of coconut extract.

not sweet enough and really crumbly. I like my ice cream more creamy

I have made this recipe twice already. It is absolutely delicious! I cannot find cream of coconut in any of the local supermarkets in my area so I have use coconut milk instead. I also substituted the milk for half and half and added 1/2 can of sweetened condensed milk.  The only problem I  found with this recipe is that  the ice cream is not very soft so I need to leave it at room temperature for a while before serving it... But it is way worth the flavor! If anybody has been successful at making this ice cream creamy please let me know.... Thanks and enjoy this great recipe!!!

just ok; doesnt' set as well as I thought it should and the taste didnt' seem natural. ok recipe

Yum! Came together perfectly. I like mine with a 1/4 cup of toasted coconut added at the end.

The coconut flavor of this ice cream is great!  The only problem I had was there still being little "chunks" of the coconut cream in the ice cream after finished.  I did use the wisk with my mixer to mix all the ingredients first, but there were still little pieces of the coconut cream.  Next time I would really mix the coconut cream seperately first to make sure it was very smooth.  Other than that it is great!

This turned out really well.  I was hoping it would take like the cocont ice cream I had while honeymooning in Mexico; it was close.  I mistakenly used light coconut milk instead of cream of coconut. I'm assuming cream of coconut has sugar in it. B/c I used coconut milk I had to add sugar. I added about a cup, could have used a bit more, but it is still delish!

GREAT recipe!!  I modified slightly from the recipe based on other comments.  I mixed it all in the blender (including the coconut).  When the churn stopped, I added some crushed pineapple and started the churn back up to incorporate it.  I also added some blue food coloring to make it a "Blue Hawaiian"!

Amazing!!! So easy. I like to stir in chopped choc and shortbread cookies, after I churn it.

Are you kidding me?!  This is the easiest ice cream I have ever made - no raw eggs or cooked eggs in it.  I was not sure how good the texture would be without them but it's the bomb-diggidy if you like coconut!  By far the easiest ice cream recipe on the planet - thanks a bunch!!!

This got raves at the block party. I made a warm rum butter sauce to top it. Yum!

Thick, rich and very sweet ice cream.  Found Goya makes cream of coconut too but it wasn't quite as delicious as Coco Lopez?  Tried it with shredded organic coconut the first time and it was too chewy, as the other reviewers said.  Then added in halved macadamia nuts for the second batch and let it soften before serving it at a dinner party.  People were in heaven!  They actually thought about getting an ice cream maker after tasting it and a David Lebovitz Aztec "hot" (spcy) chocolate ice cream that accompanied it.  Tastes super with homemade white chocolate sauce and whipped cream on top.

oh yeah, this is yummy.  Creamy, coconutty deliciousness.  We leave the shredded coconut out of the ice cream and serve it on top! ( We like the ice cream smooth).  Excellent with the coconut raspberry dream bars from this site.

So simple and so good.  In my opinion this is the best ice cream ever!

Added 1 capfull coconut extract for extra flavor.

My family devours this ice cream. I made a couple of changes. I added another cup of 1/2 and 1/2 to make is a little less sweet and 1/2 a cup of crushed pineapple. Delicious!

I added dark chocolate-covered almonds and slightly less flaked coconut.  Also, someone else said it but I'll say it again: if you are having trouble finding cream of coconut, try looking in the alcoholic drink mixers section - that's where it was in my supermarket!  This was a bit less creamy than cooked ice creams I've made - but a LOT easier, too!  I thought this was very very good, and it got lots of compliments at a party.  I will definitely make it again!

Coconut Ice Cream

Prep Time: 5 minutes

Total: 30 minutes

Servings: 8

Cost: $1.19 /serving

Author : SUEMB

Ingredients

Instructions

Top similar recipes