Creamy Coconut Ice Cream with Shredded Coconut Recipe
This creamy coconut ice cream recipe combines rich coconut milk and heavy cream with a touch of vanilla and sugar for a delicious tropical treat. Easy to make with or without an ice cream maker, this dessert offers a smooth texture and optional shredded coconut for added bite, perfect for summer indulgence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (churning time)
- Total Time: 4 hours 40 minutes (including freezing)
- Yield: Approximately 1 quart (4 servings)
- Category: Dessert
- Method: Instant Pot
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 1/2 cup shredded coconut (optional)
Instructions
- Mix Ingredients: In a mixing bowl, whisk together the coconut milk, heavy cream, sugar, vanilla extract, and salt until the sugar is completely dissolved. This ensures a smooth and creamy texture for the ice cream base.
- Add Shredded Coconut: If you want extra texture and flavor, gently fold in the shredded coconut into the mixture, distributing it evenly without deflating the base.
- Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Churning typically takes 20-30 minutes and will produce a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container, then freeze it for at least 4 hours or until it reaches your preferred firmness.
- Serve and Enjoy: Scoop the ice cream into bowls or cones, and enjoy the refreshing tropical flavors that make this coconut ice cream a perfect summer dessert!
Notes
- For a vegan version, substitute heavy cream with full-fat coconut cream.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until frozen.
- Adjust the sugar to taste if you prefer a sweeter or less sweet ice cream.
- Toast shredded coconut before adding for a nutty flavor boost.
- Store leftovers in an airtight container in the freezer for up to two weeks.
