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Nutrition Facts
Serving Size 1 (142g) Recipe makes 8 servings
Calories 269
Calories from Fat 238		(88%)
Amount Per Serving		%DV
	Total Fat 26.5g	40%
	Saturated Fat 18.8g	94%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 56mg		2%
Potassium 130mg		3%
Total Carbohydrate 6.8g		2%
	Dietary Fiber 1.1g	4%
	Sugars 3.1g
Protein 3.3g		6%
detailed view... how is this calculated?

Eggless Coconut Ice Cream

Recipe #185525 | 5 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Nana Lee
Sep 11, 2006

Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy. Again you could adjust this to the size of your ice cream maker. Also, the "cooking" time depends on your ice cream maker. You could use this recipe as a basic and add other flavors such as pureed fruits

SERVES 8 (change servings and units)

Ingredients

1 cup milk
1 (14 ounce) can coconut cream
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)

Directions

1
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
2
Stir in cream and flaked coconut.
3
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
4
NOTE:.
5
If you bring the liquids to a simmer is makes a smother ice cream.
6
Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.

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Featured Reviews for This Recipe

From: Mama Donna #2

On Sep 4, 2009

I have made this several times, I LOVE coconut ice cream. I don't have an ice cream freezer so I made this just by putting it in the freezer (freeze it for at least 24 hrs.) and it comes out really good. from Mama Donna

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From: Chef #813170

On Aug 6, 2008

Very good! This recipe is so tasty and simple. A little on the sweet side-the next time I will try replacing some of the cream of coconut with milk or heavy cream. I used about 1/2 c coconut flakes. I added some vanilla flavoring. I added some toasted almonds at the end-before removing it from the machine. My husband and I loved it. This is a keeper.

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From: ZinkyZoink

On Jan 16, 2008

One word, DELICIOUS! I slightly modified the recipe by halving the amount of shredded coconut (3/4c) and by combining all the ingredients in a blender and pulsed for about 15 seconds. I refridgerated the mixture for a half hour and added it to my pre-chilled KitchenAid Mixer Ice Cream Attachment. The recipe yielded about 2 quarts.

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