Coconut ice cream – the mere mention conjures images of tropical vacations, the scent of sunscreen, and the blissful feeling of sand between your toes. This luxuriously creamy frozen treat is a taste of paradise, and the best part? You can easily recreate it in your own kitchen! Whether you’re a seasoned ice cream connoisseur or a kitchen novice, this guide will walk you through each step to make a batch of unbelievably delicious coconut ice cream.
Dive into a World of Coconutty Goodness
Coconut ice cream has its roots in Southeast Asia, where coconuts are abundant and woven into the culinary landscape. Its naturally sweet, slightly nutty flavor profile is incredibly versatile, lending itself to both simple and elaborate preparations. In this recipe, we’ll focus on capturing the pure essence of coconut for an ice cream that’s as refreshing as it is indulgent.
Gather Your Ingredients:
Here’s what you’ll need to make about 1 quart of coconut ice cream:
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (13.5-ounce) can unsweetened coconut cream
- 1/2 cup granulated sugar (or substitute with honey or maple syrup to taste)
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Optional additions for extra coconut flavor:
- 1/4 cup shredded coconut, toasted
- 1/4 teaspoon coconut extract
