Coconut Ice Cream – a delicious recipe with cream cheese, condensed milk, milk, coconut cream, vanilla, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Allow cream cheese to reach room temperature and whisk the sweetened condensed milk into it until smooth.
2
Whisk in milk (or half and half), coconut cream and vanilla and chill until you are ready to freeze according to your freezer's instructions.
3
Toast coconut by placing it in a baking pan at 350F for 8-10 minutes; stir the coconut and bake a few minutes longer if needed until it is lightly browned.
4
Stir in the cooled, toasted coconut after the ice cream is slightly frozen and continue freezing to desired hardness.
5
Stir the ice cream after removing the agitator to evenly distribute the coconut (since it sometimes clumps around the agitator.)
6
Pack and freeze the ice cream to harden it further if desired.
301
kcal
Calories
23
g
Fat
13
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ounces fat free cream cheese (1/2 an 8 oz. package), 5 fluid ounces sweetened condensed milk (1/2 can), 1 ½ cups milk, ⅓ cup coconut cream, and more.
Yes, Coconut Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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