Coconut Milk Ice Cream

Serves 8

For a chunky version of this refreshing ice cream, stir a cup of chopped peaches or strawberries into the coconut mixture before transferring it to the ice cream machine for freezing.

Ingredients: 
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 (13.5-ounce) can light coconut milk
  • 1 (13.5-ounce) can regular coconut milk
  • 2 teaspoons vanilla extract
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Method: 

In a large bowl, whisk yolks and sugar together until pale yellow, 1 to 2 minutes. Add light and regular coconut milk and whisk again until well combined.

Transfer coconut mixture to a medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of a spoon, 8 to 10 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm, about 2 hours more.

Nutritional Info: 
Per Serving:200 calories (130 from fat), 14g total fat, 11g saturated fat, 100mg cholesterol, 20mg sodium, 16g carbohydrate (0g dietary fiber, 14g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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