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No-Cook Coconut Ice Cream

No-Cook Coconut Ice Cream

Southern Living AUGUST 2004

  • Yield: Makes 1 quart

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 1/2 cup whole milk
  • 1 (13.5-ounce) can coconut milk
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • Garnishes: toasted coconut, shaved chocolate, chopped macadamia nuts

Preparation

Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Whisk coconut milk, lemon juice, and salt into milk mixture.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts.

Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

Note: To make a tropical sundae, top coconut ice cream with sliced bananas, mango slices, and pineapple chunks.

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No-Cook Coconut Ice Cream recipe

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