Coconut Ice Cream

This coconut ice cream is made with heavy cream and coconut milk. We are going to finish it with sweetened coconut flakes, semi sweet chocolate chips and chopped almonds. This is very easy and absolutely delicious.

In order for this to work you will need to make sure the cream and coconut milk are very cold. I like putting both into the freezer for a couple hours. It is okay if the cream has started to freeze.

The coconut milk will separate and most of the can will turn solid. This is the cream. Go ahead and remove it into a bowl. Stop when you run into liquid. You can use the liquid for another occassion. We are not going to add sugar to the beaten coconut cream as we will be adding sweetened coconut flakes to this.

I served this ice cream with berries but that is completely optional. This ice cream is delicious as is.

This is what you are going to need to make this delicious and creamy coconut cream ice cream:

Serves eight
1 cup (8 oz./ 250 ml.) heavy cream
1 cup confectioner’s sugar
2 – 14 oz. cans full fat coconut milk
1 cup sweetened shredded coconut flakes
1 cup semi-sweet chocolate chips
½ cup chopped almonds
Berries for garnish (optional)

Place the cream and the coconut milk into the fridge overnight or in the freezer for around two hours. You need it to be very, very cold.

Transfer the cream into a bowl and beat until soft peaks start forming. Add the sugar and continue beating until you have stiff peaks. Place the bowl in the fridge.

Open the coconut milk cans and remove the solid cream from the top. Take out all the cream and stop when you start seeing liquid. You should have most of the can skimmed into your bowl. Beat the coconut cream until it increases in volume and is very creamy.

Add the beaten coconut cream into the whipped cream and fold carefully. Add the coconut flakes, chocolate chips and the almonds. Fold in until it is all mixed well.

Transfer the coconut cream into a wax paper lined container and even out with a spatula. Cover the container with more wax paper placing it directly onto the cream.

Place the cream into the freezer overnight or for a minimum of six hours.

Remove the ice cream from the freezer for about 15 minutes before serving. Scoop out and serve with berries if you would like.

CALORIES 378.57; FAT 26.51 grs (sat 17.11; mono 6.86; poly 1.18); PROTEIN 3.13 grs ; FIBER 2.73 grs; CARBS 36.13 grs; CHOLESTEROL 41.10 mg; IRON 1.27 mg; SODIUM 49.87 mg; CALCIUM 39.38 mg

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