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Small Batch Coconut Ice Cream

Churn small batch coconut ice cream with sweetened condensed milk, cream, and toasted coconut in a 1½-quart ice cream maker. Makes eight servings.

By

Sara Noel
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Small Batch Coconut Ice Cream

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Creamy coconut ice cream with toasted coconut, churned in a small ice cream maker. Makes eight servings.
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Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
CourseDessert
CuisineAmerican
Servings8 servings
Calories327
Ingredients Equipment Directions

Ingredients
  

  • 1 cup unsweetened shredded coconut
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 1 tsp coconut extract

Equipment

  • skillet
  • mixing bowl

Directions
 

  1. Toast the coconut in a dry pan for about 3 to 5 minutes, stirring so it does not burn. Set it aside.
  2. Stir the condensed milk, heavy cream, whole milk, and coconut extract until smooth. Chill the mixture as your ice cream maker directs.
  3. Churn it in a 1½-quart ice cream maker for 25 to 30 minutes.
  4. Fold the toasted coconut into the nearly finished ice cream and move it to a covered container.
  5. Freeze for 4 to 6 hours, until scoopable.

Nutrition

Serving: 114g | Calories: 327kcal | Carbohydrates: 35g | Protein: 5.9g | Fat: 19g | Saturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 114mg | Potassium: 285mg | Fiber: 1.2g | Sugar: 33g | Vitamin A: 607IU | Vitamin C: 1.5mg | Calcium: 188mg | Iron: 0.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; unsweetened shredded coconut counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.

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