Coconut Milk Ice Cream

From: Chef #929681

On Sep 13, 2009

This was very good and very easy. I didn't change a thing and it came out perfect! thank you for sharing

From: jknd

On Aug 10, 2009

This was great! It was our first ice cream in our new machine. We used half and half instead of heavy whipping, upped the sugar to 2/3 cup and used between 1/3-1/2 a tablespoon of imitation coconut extract instead of the rum. We could have maybe used a little less of the extract, as it was very coconuty, but overall still wonderful. It was as good as the stuff I had on the beach in Mexico!

From: Bev

On Jun 6, 2006

This ice cream is out of this world! I had opened a can of coconut milk by accident and did an ingredient search to find a way to use it. This incredible recipe popped up and I couldn't resist it! I didn't have enough whipping cream on hand, so I used 1 1/4 cup of the whipping cream and substituted 3/4 cup of half and half (upping the amount of sugar to 2/3 cup). I did add about 1/3 cup of flaked coconut to the container before placing in the freezer. The result was awesome! I will be making this recipe a lot! Thank you, LoriLou! I love this!

From: Redneck Epicurean

On Feb 1, 2006

This was deeeelish! I had some coconut milk leftover from another recipe in the back of my fridge and it was CRYING OUT to be used! I did have to cut the recipe in half (which didn't effect anything but the quantity of my ice cream) because my little churn only makes a pint. I didn't have anything but half-n-half, but it worked fine. After it froze most of the way, I stuck it back in the freezer to firm up a bit more. Absolutely a tropical treat! Thanks so much for posting a great recipe! I will definately be using this again!