Best 6 Coconut Milk Ice Cream Recipes

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

COCONUT MILK ICE CREAM WITH GINGER AND LIME

Steps:

• Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
• Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
• Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

COCONUT MILK ICE CREAM

Steps:

• Combine blueberries and sugar in a saucepan over medium heat; cook and stir until sugar has dissolved, about 5 minutes. Transfer syrup to a covered container and freeze for 30 to 40 minutes.
• Stir coconut milk into syrup until uniform. Pour into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

COCONUT MILK ICE CREAM

Steps:

• Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
• Stir in cream, sugar and coconut rum until sugar is dissolved.
• Pour into ice cream maker and freeze according to manufacturers directions.
• Spoon into container,cover well and place in freezer to harden off.
• If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.

DECADENT CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Fill a large bowl with ice to create an ice bath for a small saucepan.
• Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.
• Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.
• Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.
• Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.
• Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.

GREEN TEA COCONUT MILK ICE CREAM (LOW-GI)

Steps:

• In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
• Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
• When the liquid is cooled, chill it in the freezer for 30 minutes.
• Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
• If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
• Infuse love and serve or store in the freezer.