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Small Batch Coconut Ice Cream

Course Dessert
Cuisine American
Keyword coconut ice cream, homemade ice cream, ice cream maker recipe, toasted coconut ice cream
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Creamy coconut ice cream with toasted coconut, churned in a small ice cream maker. Makes eight servings.

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

Directions

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