Coconut Ice Cream

Coconut is one of those things that most people either love or hate.  I definitely fall on the LOVE side of this debate. I could eat coconut every day for the rest of my life and be happy. Hmm, let's make that coconut, chocolate, and ice cream. 

When my parents gave us a Cuisinart ice cream maker as one of their Christmas presents to us last year, I was excited to start making my own ice cream like we did growing up, but I wanted to try to figure out how to not get that weird film you get on your tongue when you eat homemade ice cream. 

The recipe that I debuted in the maker came out delicious, creamy, sweet, and without a film. In fact, I {ahem} at the whole 1 1/2 quarts just about by myself in 7 days. Yes, that is an outrageous amount of ice cream, but... but... it has lower fat, calories, and sugar than most store bought and homemade ice cream recipes I've seen. 


Plus, the ingredients for this are so inexpensive and the recipe is so, so simple. Three cans + coconut. No stove-top cooking. Easy peasy.

If you like coconut and ice cream, I recommend that you make this soon. Don't skip the toasted coconut on top; it's what makes this whole thing come together. The original recipe calls for toasted coconut in the ice cream; however, if you want ice cream that is smooth and not chunky, opt for untoasted in the ice cream with toasted coconut ready to get sprinkled generously on top.

Coconut Ice Cream

Adapted from Tasty Kitchen

Makes 1 1/2 quarts (I'll let you decide how many servings that is. They say 10.)

Ingredients

• 1 can (13.5 oz) Coconut Milk (recommended brands: Thai Kitchen or A Taste of Thai)
• 1 can (12 oz) Evaporated Milk 
• 1 can (14 oz) Sweetened Condensed Milk
• 1/2 cup (large handful) of shredded sweetened coconut 

For best results, make sure the ice cream maker freezer bowl has been frozen on an even surface for at least 24 hours. Take out the freezer bowl just before pouring in the contents. The least amount of time at room temperature, the better.


Whisk all of the wet ingredients in a medium bowl to combine. If you have time, refrigerate the bowl for 30 minutes to chill the ingredients. Stir again, and with the ice cream maker turned on, pour all except for 1/2 cup into the freezer bowl. Churn for 5-10 minutes and then add a big handful of coconut. Churn for another 10 minutes or until the ice cream is soft serve consistency. Pour and scrape contents into a freezer safe 1 1/2 quart container with lid. Or, use a large container with wax paper placed directly on top of the ice cream to prevent ice crystals from forming. Freeze for 3 hours, or until your desired consistency. 


Alternatively, pour mixture into a shallow pan and freeze, stirring frequently, until frozen. (I have not tried this method, but the original recipe suggests it.) Transfer to a 1 1/2 quart freezer safe container with lid.


When ready to serve, let the ice cream sit at room temperature for 5 or so minutes to make it easier to scoop. 


Top with chopped up semi-sweet chocolate chips (optional) and toasted coconut (not optional).


^^^^^^^^^^^^^^^^^^^ 
This is what happens if you pour all of the ingredients into the ice cream maker. I haven't confirmed that 1/2 cup is a sufficient amount to remove in advance, so take a look at it every few minutes and scoop out from the top any that looks like it will overflow.