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Tender Coconut Ice Cream

Tender Coconut Ice Cream Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 14 oz (1 can) full-fat coconut milk, chilled overnight
  • 14 oz (1 can) sweetened condensed milk
  • 1 tsp vanilla extract
  • Pinch of fine sea salt
  • 1 cup chopped tender coconut meat

Method
 

  1. Scoop the thick cream from the chilled coconut milk can into a large bowl and whip on high speed for about 3 minutes, until soft peaks form.
  2. Gently fold in the condensed milk, vanilla, and salt until no streaks remain, then fold in the chopped tender coconut.
  3. Scrape the mixture into a loaf pan, smooth the top, and press plastic wrap directly onto the surface. Freeze for at least 6 hours.
  4. Let the ice cream sit at room temperature for 5 minutes, then scoop into chilled bowls.

Notes

Freezing time is at least 6 hours, so plan ahead. The plastic wrap pressed against the surface really helps keep ice crystals away. If you want a softer serve, slice the frozen block into chunks and blend briefly in a food processor before serving.