Coconut Ice Cream

Instead of milk or cream, this decadent ice cream recipe starts with canned coconut milk.

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  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Makes: 3 cups
  • Hands On: 15 mins
  • Total Time: 8 hrs 30 mins

Coconut Ice Cream

Directions

  1. 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.
  2. Transfer to a large bowl; cool slightly. Cover surface with plastic wrap. Chill at least 2 hours.
  3. 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.
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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.
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