coconut ice cream

Perfect Vanilla Bean Coconut Ice Cream! Just 5 ingredients, simple methods, and insanely creamy results!

Vanilla Bean Coconut Ice Cream

coconut cream*

organic cane sugar ((sub up to half with agave nectar

sea salt

vanilla bean pod ((split

tsp pure vanilla extract

The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don't have an ice cream maker).

The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavor.

Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve (see photo). See notes if you don&#039;t have a churner.

Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.

Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften - a hot ice cream scoop also eases scooping.

Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cakes, cookies and more!

https://www.youtube.com/watch?v=JvMCU9g9kVI

Perfect Vanilla Bean Coconut Ice Cream! Just 5 ingredients, simple methods, and insanely creamy results!

Full Recipe: https://minimalistbaker.com/vanilla-bean-coconut-ice-cream/
 
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Vanilla Bean Coconut Ice Cream | Minimalist Baker Recipes

This Filipino shaved ice dessert is layered with coconut, jackfruit, sweetened bananas, tapioca, and nata de coco.

How To Make Halo-Halo

tapioca pearls (optional)

saba bananas, bananas

brown sugar

salt

vanilla extract

(20-ounce) can jackfruit in syrup

canned full-fat unsweetened coconut milk

evaporated milk

sweetened condensed milk

Minatamis na saging and tapioca (recipe above)

macapuno (coconut sport strings)

ube halaya

nata de coco

ice,

Cook the tapioca (optional). Bring a medium saucepan of water to a boil over medium-high heat. Add 1/4 cup small tapioca pearls, stir to combine, and reduce the heat to maintain a simmer. Simmer until the tapioca is al dente (translucent with small white centers), about 7 to 8 minutes. Drain through a fine-mesh strainer.

Slice the bananas. Peel and slice 3 saba or 2 regular bananas crosswise into 1/4-inch-thick rounds.

Make the syrup. Place 1 cup water, 3/4 cup packed light brown sugar, and 1/4 teaspoon kosher salt in a large saucepan. Stir and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 5 minutes.

Add the bananas. Add the bananas and bring to a boil. Reduce the heat to maintain a low simmer and cook until tender and translucent, about 5 minutes. Add 1/4 teaspoon vanilla extract and tapioca if using, and stir to combine, breaking up any clumps. Transfer to a medium bowl and let cool to room temperature. Cover and refrigerate until cold, about 2 hours.

Make the minatamis na saging and tapioca:

Cut the jackfruit. Remove the jackfruit from a 20-ounce can, leaving the syrup behind. Coarsely chop the jackfruit into bite-sized pieces. Return the jackfruit back to the can.

Make the milk mixture. Place 2/3 cup coconut milk, 3 tablespoons evaporated milk, and 3 tablespoons sweetened condensed milk in a small bowl or liquid measuring cup and stir to combine.

Assemble the halo-halo. For each serving, layer the ingredients in a 16-ounce glass in the following order: 1/3 cup minatamis na saging, 1 scoop coconut or ube ice cream, 2 tablespoons macapuno, 2 tablespoons ube halaya, 1/4 cup jackfruit and syrup, and 1/3 cup coco de nata. Top with 1 cup shaved ice and drizzle with 3 tablespoons of the milk mixture. Add more shaved ice to fill the glass if needed.

Serve and enjoy. Serve with a long spoon and mix it all up before eating.

Prepare the ingredients for assembly:

CHOCOLATE DIPPED COCONUT ICE CREAM BARS.

coconut cream

coconut milk

75 g condense milk

g coconut flakes

⅛ tsp sea salt (optional)

g coconut string

g chocolate chips (semi sweet, dark etc.)

Tbsp coconut oil

Combine

Combine coconut cream, coconut milk, condense milk, salt.

Pour

Dairy ice cream

Combine coconut cream, coconut milk, coconut string, coconut flakes and salt in a blender.

Blend

Vegan ice cream

Prepare

Prepare a baking tray with silicone mat, parchment paper for dipped popsicles

Combine chocolate chips and coconut oil in a narrow, microwavable container.

Microwave

Microwave until coconut oil is melted and chocolate chips are soft.  Approximately 45 seconds depending on strength of microwave.  See video.

Stir

Dip frozen popsicles into chocolate, allow to dry and place on silicone mat.

Toppings

If dipping into other ingredients like coconut flakes or chopped nuts, dip popsicle into toppings while chocolate is still melted.

Chocolate shell

This creamy Cherry Coconut Ice Cream is a deliciously rich and creamy blend of coconut cream and cherries. It will be your new summer favorite.

Cherry Coconut Ice Cream

organic cane sugar

cherries pitted, chopped in pieces, and divided

almond extract

Place the coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.

Pour the mixture into your ice cream maker. Follow your ice cream maker’s instructions for freezing. Add the remaining 1/2 cup of chopped cherries to the ice cream maker at the final stage when the ice cream is firm enough.

It is ready to serve as a soft serve ice cream, or you can place it in a parchment lined baking pan and freeze until firm for later.

Ice cream maker method:

Place coconut cream, sugar, 1 cup of the cherries, vanilla, and almond extract in the blender, and process until smooth.

Pour the ice cream mixture into a baking pan lined with parchment paper and place it in the freezer. Stir the ice cream mixture every 30 minutes until it is firm but not fully frozen.

Stir in the remaining chopped cherries, and serve immediately or return the ice cream into the freezer and freeze until firm.

To serve, allow ice cream to sit on the counter for about 15 minutes to soften, scoop and serve.

No-churn method:

Thar sounds like an interesting flavor to try out and it looks delicious too

We love to make ice creams at home and we did a few but never done this before. I will add it to the list. Thank you for sharing!

Oh my, this ice cream recipe looks incredibly delicious and super yummy! The addition of coconut to this ice cream dish will boost its flavor and taste! I'll definitely make this at home!

the ice cream sure looks pretty. thanks for letting us know about difference between coconut cream and coconut milk.

Awesome instructions on how to make the cherry coconut ice cream. This sounds like the perfect treat for a hot summer day! Can't wait to try it!

This Cherry Coconut Ice Cream recipe looks absolutely delicious! I appreciate how you provide clear instructions and the combination of cherries and coconut sounds like a delightful flavor pairing. I can't wait to give it a try!

This is the perfect recipe that Ive been looking for. Thank you! I hope I can successfully make it

Dear Michelle I Love coconut thank you for sharing this

Michelle recommends Thai kitchen unsweetened coconut milk.

Hi Michelle, Can you please recommend a good coconut cream? I have been using the Goya brand but I just discovered that it has sugar in it and therefore makes the ice cream a little too sweet.

Thanks so much

A dairy-free Coconut Ice Cream requires just 6 simple ingredients and your trusty ice-cream maker! Coconut Cream is the key to a creamy non dairy homemade ice cream.

Coconut Ice Cream

sugar

honey (or corn syrup

coconut flakes

Chill the ice cream bowl for at least...

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. In a medium bowl, add the coconut cream, granulated sugar, honey, vanilla extract, and kosher salt. 

Whisk until the sugar has dissolved, about 2-3...

Whisk until the sugar has dissolved, about 2-3 minutes. You should not feel any grit when you rub the mixture in between your fingers. Place in the refrigerator for at least an hour, until chilled. 

While the ice cream base is chilling, make...

While the ice cream base is chilling, make the toasted coconut. Place the coconut flakes in a large skillet over medium heat. 

Toast for 3-4 minutes, stirring often, until the...

Toast for 3-4 minutes, stirring often, until the coconut is toasted and fragrant. 

Churn the ice cream mixture in the bowl...

Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream. 

In the last two minutes of the churn,...

In the last two minutes of the churn, add the toasted coconut, reserving one tablespoon for later.

Spoon the ice cream into a shallow container...

Spoon the ice cream into a shallow container or a loaf pan. Sprinkle the top with the remaining toasted coconut. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. 

Let sit at room temperature for about 5-10...

Let sit at room temperature for about 5-10 minutes before serving. Scoop and serve.

Are you looking for a tropical creamy dessert to quench your appetite? You'll love this Ninja Creami Coconut Ice Cream made with just 6 ingredients! Get ready to be transported to a tropical paradise!

Ninja Creami Coconut Ice Cream

water

tbsp collagen peptides

tbsp monk fruit (or your favorite sweetener)

tsp vanilla extract

coconut

Add all of the ingredients to the pint except for the shredded coconut. Stir well with a fork. Alternatively, you can add everything to a blender or mason jar and shake/blend to make sure everything is mixed well.

Next place the lid on the pint and transfer to the freezer. Freeze for 24 hours.

After 24 hours, remove the lid and place the pint into the pint holder. Place the lid with the blade on top and lock into place.

Run the Ninja Creami on the lite ice cream function. You will need to re-spin three times and adding a tablespoon of liquid each time for the best texture.

Next, create a hole in the ice cream and place the coconut shreds in it and then select the “mix-in” function. After it's processed your coconut ice cream is ready to be enjoyed!

Optionally, top with additional shredded coconut.

This coconut ice cream is so creamy, refreshing, sweet and delicious! It&#039;s only 4 ingredients, and has the perfect rich coconut flavor!

coconut milk ((unsweetened))

heavy cream ((can sub half and half if needed))

Prepare ice cream maker bowl by freezing it overnight, or according to manufactures directions.&nbsp;

Combine coconut milk, cream, sugar, and vanilla in a large bowl.&nbsp;

Pour mixture into your prepared ice cream maker.&nbsp; Make sure to scrape the sides to get all the sugar.

Allow ice cream maker to run according to manufactures directions (mine is about 25-35 minutes, till creamy and mixed).

Enjoy a soft serve ice cream now, or scoop ice cream into a 1.5 quart container, cover with plastic wrap and place in the freezer for 6 hours, up to overnight, for a scoop-able ice cream.&nbsp;

I’m so sorry, I followed the instructions perfectly and mine tasted nothing like coconut :/

It is very delicious coconut ice cream &amp; I will make it. I have been looking for a  good recipe &amp; now I have. I have try three different ice cream recipes &amp; they are all very good. 
I have try another coconut ice cream recipe but this recipe use coconut cream but the texture didn't came out well. This recipe has plenty of coconut flavor but I did add some mixer of sweetened  shredded coconut &amp; frozen shredded coconut. 👍👍

Creamy, chocolate-covered Coconut Ice Cream Bars are a delicious and easy sweet treat. These dairy-free ice cream bars use 6  ingredients.

Homemade Chocolate Coconut Ice Cream Bars (Dairy Free)

Can (13.66 Ounces) Full Fat Coconut Milk (NOT Lite, see Note 1)

Cup Unsweetened Almond Milk (see Note 2)

Cup (Packed) Pitted Medjool Dates (see Note 3)

Teaspoon Vanilla Extract,

Salt

About 10.5 Ounces Dark Chocolate

Tablespoon Coconut Oil (see Note 5)

Prep the Pan

Line a 8-inch or 9-inch square cake pan with parchment paper. We like to cut 2 pieces and have them going opposite directions so that we have "tabs" to pull up the sheet of frozen coconut ice cream. You can alternatively use 2 loaf tins. We just recommend using a square or rectangular pan with deep walls. Any bigger than an 8 or 9-inch pan and you'll have VERY thin ice cream bars (if you only have a bigger pan, consider doubling the recipe).

Check Your Dates

If you have a high powered blender like a Vitamix, feel free to skip this step. Are your pitted Medjool dates dry or hard? Boil some water and place the pitted dates in a heat safe bowl or pot. Pour the boiling water over them and let them sit for 30-60 minutes. When the time is up, drain the dates and lightly squeeze (or use the back of a spoon) to press out the excess water. Move on to the next step.

Add the pitted dates, coconut milk, almond milk (or other non-dairy milk), vanilla extract, and the 1/4 teaspoon salt to a blender (or use a food processor) and blend until completely smooth. Taste and adjust as needed. If it isn't sweet enough, feel free to add a tablespoon or two of maple syrup or agave syrup and blend again.

Add to Pan and Freeze

Pour the mixture into your lined square pan. You can use a blender spatula to get every last bit out of the blender (we love ours and use it multiple times a day, it's also great for scraping out large mason jars). Spread it out evenly on the pan (you can use an offset spatula or just the back of a spoon, or even just bang the dish on the counter a few times to settle the date mixture). Place in the freezer on a level shelf with nothing else too close to it (you wouldn't want a bag of peas to fall into your coconut ice cream bars!). Freeze for at least 4-6 hours or overnight. We have had best results freezing overnight because it does take quite a while for the mixture to become hard. You don't want the ice cream melting when you're dipping it in the hot melted chocolate!

Melt Chocolate

When the bars are frozen, you're ready to melt the chocolate. If your house is fairly warm like ours, we advise keeping the bars in the freezer until you're ready to dunk them. Anyway, to melt the chocolate, add the broken chocolate bars (or chocolate chips) and the coconut oil to a medium bowl and microwave in 30-second increments until it's melted, stirring with a fork every so often. (Alternatively, set up a double boiler with a glass bowl that fits the top pot perfectly and add water to the bottom pot. Melt over low heat, stirring very frequently.) Let the chocolate cool for 1-2 minutes.

Set up

While the chocolate's cooling, set up a quarter sheet pan and a small plate (that's all that will fit in our side-by-side freezer, and we did need a supplemental plate to fit everything!) with parchment paper. You can alternatively use a couple dinner plates but don't skip the parchment paper (or wax paper), otherwise the coconut ice cream bars will stick.

Cut the Bars

Use the parchment tabs to remove the sheet of coconut ice cream from the pan and place the whole thing on a cutting board. Cut in 12 or 16 even pieces (you can do squares or bars).

Coat in Chocolate: Working quickly (a partner can help a lot with this process), add one of the bars to the melted chocolate and use a fork to gently flip it in the chocolate. Transfer it to the parchment lined baking tray. If desired, sprinkle on a little flaky salt or whatever toppings you like. Repeat with the remaining bars, leaving a little space between each one so they don't stick together.

Freeze

Freeze until set and enjoy! You may wish to let one sit out for a minute or two before biting into it, but we really enjoy these.

Storage

Once the coconut ice cream bars are frozen, they're good to go. If you think they're only going to last a week or two (they last less than two weeks in our house), you can just leave them on the tray in the freezer. If you need the room or think they will last longer, you can wrap them individually in freezer paper and place in a sealed freezer bag for 6-12 months.

https://content.jwplatform.com/videos/9obQCE01.mp4

Creamy, chocolate-covered Coconut Ice Cream Bars are a delicious and easy-to-make sweet treat.

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