Tropical Traditions - Recipe - Coconut Ice Cream

Coconut Ice Cream

Coconut Ice Cream made from Coconut Cream Concentrate

Actual photo of this recipe made by Sarah Shilhavy - Photo by Jeremiah Shilhavy

1 pint organic half n half or heavy cream
1 can organic sweetened condensed milk
1/4 cup coconut cream concentrate
1/4 teaspoon freshly grated nutmeg
1 teaspoon pure almond extract
Raw honey (a tablespoon or so to taste - optional)
Ground-up nuts of choice (walnuts, etc.- optional)

Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.

You can also just use a very strong blender-just make sure the mixture is very cold so it will firm up when mixed (you can a few ice cubes to give it a push). Place the blended up mixture in a container and freeze it to firm up more. Enjoy!!

Recipe submitted by Natasha, Merrick, NY

Gluten Free

Blog entry of this recipe.

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I made a double batch of this, with vanilla extract in replace of almond and nutmeg (not too fond of those flavor in ice cream) and none of the optional ingredients. It is SOOO good and so easy! Yum! Smooth, creamy, and light, with a wonderful coconut taste. :) Had to warm the CCC to make it smooth. Definitely does not need anymore sugar!

# Posted By Sarah | 7/5/09 6:21 PM

And oh, for those of you who don't have ice cream makers here's what you do:
Mix batter as recipe states, and pour into a large metal bowl. Place bowl in a very cold freezer with ice packs or frozen things packed all around it. About every 30 minutes, whisk with a wire whisk, making sure all clumps are broken up and mixed in. Repeat until ice cream has reached desired consistency.
When the mixture becomes too thick to whisk by hand, use a hand held mixer or standing mixer with a balloon whisk to do the job. But be quick about it, this melts fast!
I made the ice cream this way and it turned out perfect. Try it yourself and let us know what you think! :)

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