Anyone can create this simple and fast coconut ice cream recipe because it only calls for everyday items. Depending on your preferences, increase or decrease the sugar by 50%. My personal preference is for mine to be slightly sweeter.
| Prep Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- 1 cup coconut cream
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 cup white sugar, or to taste
Instructions
- Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
- Freeze cream mixture in an ice cream maker according to manufacturer’s instructions.
- For a chocolate version, substitute 3/4 cup of your favorite chocolate syrup for 1 cup coconut milk; decrease sugar to 1/2 cup. For a strawberry version, swap 3/4 cup strawberry syrup OR 1 cup of fresh diced strawberries for 1 cup coconut milk.
- If you do not have an ice cream maker, place cream mixture into a freezer-safe plastic bowl; place in freezer, stirring every 4 hours until frozen and smooth, about 12 hours.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 12 g |
| Sodium | 34 mg |
| Sugars | 42 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |