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This creamy coconut ice cream recipe from Krissy over at Self Proclaimed Foodie is the perfect treat for a hot day! You can learn more about Krissy here. I recently reviewed another of Krissy’s recipes for Colcannon, which was spectacular!
For this recipe, I used our Ice Cream Maker and Classic Batter Bowl:
Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.
Details
- Includes a bowl, electric lid with paddle, and stretch-fit lid.
- Compact design takes up less space so it’s easy to use and store.
- Set the timer for 5 to 40 minutes.
- Makes up to 1 quart of ice cream—or eight ½-cup servings.
- Includes a Basic Vanilla Ice Cream recipe.
Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.
Product Details
- 2 qts.
- Measure markings in cups, ounces, liters, and milliliters.
- Lids and bowls are dishwasher-, microwave-, and freezer-safe.
- Bowls are oven-safe to 350°F.
How to Clean
- Dishwasher-safe.
Click the link to get your Ice Cream Maker and Classic Batter Bowl today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 6 egg yolks
- ¾ cup sugar
- 1 cup sweetened shredded coconut
- 1 cup half and half
- 1 cup heavy cream
- 1 cup coconut milk
- 14-ounce can of coconut cream
Instructions
Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with sugar until pale yellow in color. Set aside.
Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.
Slowly add in half and half, heavy cream, coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.
Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on back of spoon.
Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on back of spoon..
Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency. If needed, add more time until the desired consistency is reached. Cover, and store in freezer if you like hard ice cream.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Coconut Ice Cream – Self Proclaimed Foodie (Video)
Equipment
Ingredients
- 6 egg yolks
- ¾ cup sugar
- 1 cup shredded sweetened coconut loosely packed
- 1 cup half and half
- 1 cup heavy cream
- 1 cup coconut milk
- 14 ounces coconut cream
Instructions
- Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with sugar until pale yellow in color. Set aside.
- Toast shredded coconut in a heavy saucepan over medium heat until lightly browned.
- Slowly add in half and half, heavy cream,coconut milk and coconut cream to pan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.
- Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
- Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on back of spoon.
- Pour into Classic Batter Bowl, cover and place in an ice bath, until coconut custard mixture reaches 45⁰F.
- Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30minutes. Once the paddle starts rotating, pour the mixture into the bowl.
- When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft serve consistency. If needed, add more time until the desired consistency is reached.
- Cover, and store in freezer if you like hard ice cream.
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