Because I love coconut, Mr N made me a cup from a coconut shell and it’s so pretty. I started by keeping some salt in the cup, as you can see in my video. Then I decided to enjoy the cup even more by serving homemade coconut ice cream in it.
I absolutely love this ice cream. It’s unmistakably coconut-forward, creamy and comforting. It’s sweet without being overly sugary, and a touch of salt at the finish balances the flavor beautifully. I’m happily enjoying my coconut cup and this simple, delicious ice cream.
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| Uhhh! |
If you happen to have toasted coconut flakes, sprinkle some on top for extra crunch and a deeper coconut flavor.
The ingredients and tools:
Prep: 10 minutes
Partially active time: about 6 hours
Cook: 0 minutes
Ingredients
1 can coconut milk
1 can cream of coconut
1 cup heavy whipping cream or half-and-half
1/2 teaspoon salt
1/2 teaspoon coconut flavoring (optional)
Directions
Combine all ingredients in a mixing bowl and stir well until fully blended.
Cover the bowl and place it in the freezer. If you have an ice cream maker, pour the mixture into the machine and follow the manufacturer’s instructions.
If freezing by hand, remove the mixture from the freezer every 20–30 minutes and beat or stir briskly to break up ice crystals and create a smooth texture. Repeat until the ice cream is firm—this usually takes about 6 hours. Using an ice cream maker eliminates the need for manual stirring.
The coconut ice cream is ready—simple, creamy and full of coconut flavor. Serve in a coconut shell, add toasted coconut flakes if you like, and enjoy.