July 17, 2016

Coconut Ice Cream Recipe

Everyday Party Magazine Coconut Ice Cream

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.

Ingredients:

Heavy Cream

Sweetened Condensed Milk

Vanilla Extract

Coconut Flakes

Chocolate Chips

Coconut Ice Cream

2016-07-15 18:05:59

Write a review

Save Recipe

Prep Time

5 min

Cook Time

6 hr

Prep Time

5 min

Cook Time

6 hr

Nutrition Facts

Serving Size

970g

Amount Per Serving

Calories 3372

Calories from Fat 2063

% Daily Value *

Total Fat 235g

362%

Saturated Fat 150g

752%

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 64g

Cholesterol 797mg

266%

Sodium 840mg

35%

Total Carbohydrates 278g

93%

Dietary Fiber 6g

23%

Sugars 255g

Protein 46g

Vitamin A

163%

Vitamin C

22%

Calcium

152%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

2 Cups Heavy Cream
1 Can Sweetened Condensed Milk
1 TBS Vanilla Extract
1/2 Cup Coconut Flakes
1/4 Cup Chocolate Chips

Instructions

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

beta

calories

3372

fat

235g

protein

46g

carbs

278g

Everyday Party Magazine https://everydaypartymag.com/

This ice cream is so versatile, you can make it plain and add any mix in you want! We served ours in half shell coconuts for a little more summer fun.

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!