Coconut Ice Cream
Instead of milk or cream, this decadent ice cream recipe starts with canned coconut milk.
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Coconut Ice Cream
Directions
- Split vanilla bean down center; scrape out seeds with a spoon. In a large saucepan whisk together vanilla seeds, coconut milk, honey, egg yolks, oil, and a pinch of salt. Cook and stir over medium heat 10 minutes or until mixture thickens enough to coat the back of a wooden spoon, stirring constantly.
- Transfer to a large bowl; cool slightly. Cover surface with plastic wrap. Chill at least 2 hours.
- Stir vanilla into mixture. Freeze in a 11/2- to 2-qt. ice cream freezer according to manufacturer's directions. Transfer to a freezer container; cover. Freeze 4 to 6 hours or until firm. Let stand 10 minutes before scooping. Top with blackberry preserves and coconut chips.
Nutrition Facts (Coconut Ice Cream)
- Per serving:
- 426 kcal ,
- 29 g fat
- (25 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 61 mg chol. ,
- 101 mg sodium ,
- 39 g carb. ,
- 1 g fiber ,
- 32 g sugar ,
- 1 g pro.