Tender Coconut Ice Cream
Homemade Tender Coconut Ice Cream which tastes exactly like the ice cream from Natural! Make this creamy ice cream at home without an ice cream maker!
Servings: 8
Ingredients
- 1.5 cups chopped tender coconut meat divided
- 1/2 cup coconut milk
- 3/4 cup tender coconut water
- 1 cup heavy whipping cream
- 14 oz can condensed milk
- 1/8 teaspoon coconut extract optional
Instructions
- To a blender, add 1 cup of chopped tender coconut meat, coconut milk and tender coconut water. Blend to a smooth paste.
- Place your mixing bowl and beater in the refrigerator for 20 minutes before you beat the cream. To a large bowl, add cold heavy cream.
- Using your hand mixer or wire whisk attachment of your stand mixer, beat cream until it forms firm peaks. Be careful not to over-beat.
- Add the prepared coconut paste to the whipped cream. Fold with gentle strokes, in one direction.
- Stir in the condensed milk and mix until combined. I used the entire 14 oz can of condensed milk for this recipe. If you want it less sweet, reserve around 1/4 cup. Again, fold in gently and not vigorously.
- Lastly add the remaining 1/2 cup of the chopped coconut to the ice cream base and fold gently.
- Pour ice cream into freezer safe container and freeze the ice cream until set, around 6 to 8 hours.
- Once the tender coconut ice cream is set, scoop it out and enjoy!
Nutrition
Calories: 347kcal | Carbohydrates: 31g | Protein: 5g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 57mg | Sodium: 102mg | Potassium: 347mg | Fiber: 1g | Sugar: 28g | Vitamin A: 570IU | Vitamin C: 2.6mg | Calcium: 170mg | Iron: 1mg