Coconut Ice Cream Recipe
Coconut Ice Cream. Have I mentioned how hot it is this summer? Like, let’s fry an egg kind of hot…so, we are making copious amounts of ice cream and slushies. All week long I will be sharing yummy (and simple) ice cream and slushie recipes.
We have been using a basic no churn vanilla ice cream recipe that has been all over the internet lately. Our ice cream maker died, and the kids (and I) were super upset, but this is a great alternative, and they can make it themselves.
Sweetened Condensed Milk
- 2 Cups Heavy Cream
- 1 Can Sweetened Condensed Milk
- 1 TBS Vanilla Extract
- 1/2 Cup Coconut Flakes
- 1/4 Cup Chocolate Chips
- Whip Cream for several minutes in cold bowl until peaks start to form
- Gently fold whipped cream into sweetened condensed milk
- Add coconut flakes and chocolate chips
It’s pretty easy to cut a coconut in half. Poke a hole in the top where the “eyes” are. There is always a soft one. Drain the coconut milk into a cup, and place the whole coconut in the freezer for 20 min or more. Then, using a flat head (clean) screwdriver, as a cutting tool, gently tap around the “equator” line of the coconut. It should separate easily. We left the coconut meat in the shell so the boys could scoop it with their ice cream too!