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–+ servings
coconut ice cream
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Coconut Ice Cream

You can make this delicious coconut cream ice cream recipe without an ice cream maker - and it's only got three ingredients. It's so easy and rich!
Course Dessert
Cuisine American
Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 servings
Calories 491kcal

Equipment

Ingredients

Instructions

  • Chill a large mixing bowl along with the beaters from your electric mixer (or whisk attachment of a stand mixer) in the fridge for about 15 minutes until cool.
    coconut cream, heavy cream, and coconut flakes
  • Remove bowl and beaters from the refrigerator. Pour the whipping cream into the chilled bowl. Beat on high speed until stiff peaks form. Do not overbeat; stop just as the peaks form.
    heavy whipped cream after being whipped
  • Gently stir in the cream of coconut and sweetened coconut (feel free to toast the coconut if you want a stronger flavor).
    Adding cream of coconut and shredded coconut to the cream
  • Spoon into a freezer safe container, cover, and freeze for at least 4 hours, or overnight.
    Ice cream smoothed into a loaf pan and ready to freeze

Video

Nutrition

Serving: 1cup | Calories: 491kcal | Carbohydrates: 46g | Protein: 2g | Fat: 34g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 74mg | Potassium: 95mg | Fiber: 3g | Sugar: 43g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.2mg