"Coconut Ice" Cream
This homemade Coconut Ice Cream Recipe is an easy and delicious no churn recipe! Few ingredients, quick in time, and big in flavor.
Servings: 6 Lots of scoops~
Calories: 777kcal
Ingredients
- 1 can of condensed milk
- 2 cups of heavy cream very cold
- 1 teaspoon vanilla paste if you want speckles or extract is fine
- 8 oz of cream cheese room temperature - 8 oz is 1 block
- 2.5 cups of sweetened coconut
Instructions
- Take your condensed milk and the cream cheese and toss them into your mixer. You are going to want to use your whisk.
- Mix until it is super smooth.
- Add the vanilla.
- If you need to, scoop down the sides and make sure everything is incorporated.
- Add the cold cream and beat on high for 2-3 minutes. You want to get a lot of air into the mixture and make it look as if it is whipped cream.
- Once it is a beautiful light and fluffy texture, fold in the coconut.
- Put it into your container that you plan to freeze the ice cream in and pour it in.
- Cover with shredded coconut.
- Cover with plastic wrap and place in the freezer until it hardens.
Nutrition
Calories: 777kcal | Carbohydrates: 59g | Protein: 11g | Fat: 57g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 150mg | Sodium: 325mg | Potassium: 499mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1850IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 1mg