I used to make my own homemade coconut ice cream using my dad’s recipe, therefore I wanted a dairy-free ice cream that reminded me of my youth. This variation appeals to me a lot!
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs 20 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 large eggs
- 3 (14 ounce) cans coconut milk, divided
- 1 (14 ounce) can full-fat coconut cream
- 2 cups white sugar
- 2 tablespoons vanilla extract
Instructions
- Whisk eggs for about 30 seconds and set aside.
- Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
- Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts
| Calories | 469 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 24 g |
| Sodium | 48 mg |
| Sugars | 51 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |