A homemade dessert I literally whipped up using stuff that was already sitting in my pantry. My son and I were talking about how much we love frozen fruit bars…especially the coconut ones. And then…I got all excited and made this ice cream. It took me five minutes to put together, and it's DELICIOUS.
I'd love to claim complete credit for this recipe, but I'm sure the inspiration came from this recipe for fresh fruit "creamsicles." Still, I'm pretty proud of myself…enough to crow about it here!
(If you don't have an ice cream maker, try freezing the mixture in freezer pop molds.)
EASY, HOMEMADE COCONUT ICE CREAM
1 can coconut milk (regular or light)
1 can sweetened condensed milk
1/4 t. vanilla (optional)
1/8 c. (or to taste) shredded coconut (sweetened or unsweetened)
(Optional: toast the coconut in the microwave for a few seconds, stir and let cool.)
Pour the coconut milk, sweetened condensed milk and optional vanilla into a blender; blend until combined. Freeze in an ice cream maker. When the ice cream has stiffened, stir in coconut.
I store my ice cream in a Zak Designs ice cream tub — it's insulated and has a gel top that can be frozen to keep the ice cream cold while out of the freezer.
Indian kulfi variation: Omit vanilla and shredded coconut, add 1/8 t. ground cardamom (or more if you like it), a pinch of saffron, and a pinch of turmeric for color. Once the ice cream has stiffened, fold in (or top with) toasted pistachios.
Related: Ziploc ice cream