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

[yumprint-recipe id=’52’]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! 

Tags : Coconut, Ice Cream, recipe, Tropical