3 Reviews of Eggless Coconut Ice Cream

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.

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.

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