Easy Coconut Ice Cream – a delicious recipe with white sugar, eggs, cream, full-fat coconut milk, vanilla, coconut flakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the eggs and sugar until light and fluffy.
2
Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
3
Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
4
Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
5
Pour into sealable plastic containers and freeze for 8 hours.
6
Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.
827
kcal
Calories
57
g
Fat
61
g
Carbs
19
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: 200 g white sugar, 4 large eggs, 480 ml double cream, 480 ml full-fat coconut milk, and more.
Yes, Easy 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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