Here is a beautifully rewritten version of the Coconut Ice Cream recipe tailored for the “Love With Recipes” website. This version follows a structured format with detailed instructions, nutritional information, and ingredient lists presented in table format.
Coconut Ice Cream: A Creamy Delight
Total Time: 1 hour
Prep Time: 5 minutes
Cook Time: 55 minutes (10 minutes toasting coconut + 45 minutes freezing)
Recipe Category: Frozen Desserts
Servings: 8
Yield: 1 quart
Description:
If you’re a fan of coconut cream pie, this Coconut Ice Cream is a must-try! This delightful recipe, designed for a small countertop freezer, delivers a rich and creamy texture that’s simply irresistible. For those with larger freezers, feel free to double the recipe for a generous batch. We recommend using fat-free cream cheese to achieve a perfectly smooth consistency, as the thickeners help prevent the ice cream from becoming overly runny. Additionally, substituting half-and-half for all or part of the milk can elevate the flavor, making this dessert even more decadent!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fat-free cream cheese | 4 ounces |
| Sweetened condensed milk | 5 ounces |
| Milk (or half-and-half) | 1 ½ cups |
| Coconut cream | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Flaked coconut | ½ cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 166.6 |
| Total Fat | 7.6 g |
| Saturated Fat | 5.7 g |
| Cholesterol | 15.7 mg |
| Sodium | 148.1 mg |
| Total Carbohydrates | 19.2 g |
| Dietary Fiber | 0.5 g |
| Sugars | 15.9 g |
| Protein | 5.9 g |
Instructions
-
Prepare the Cream Cheese:
Begin by allowing the fat-free cream cheese to reach room temperature, making it easier to blend smoothly. In a mixing bowl, whisk the sweetened condensed milk into the softened cream cheese until the mixture is completely smooth and free of lumps. -
Mix the Liquid Ingredients:
Next, whisk in the milk (or half-and-half, if you prefer a richer flavor), coconut cream, and vanilla extract. Once combined, set this mixture aside in the refrigerator to chill while you prepare the toasted coconut. -
Toast the Coconut:
Preheat your oven to 350°F (175°C). Spread the flaked coconut evenly on a baking pan and place it in the oven. Toast the coconut for about 8-10 minutes, stirring occasionally to ensure even browning. Keep an eye on it, as it can quickly go from golden brown to burnt. You want it lightly browned for the best flavor. -
Combine and Freeze:
After the toasted coconut has cooled, incorporate it into the chilled cream cheese mixture. If your ice cream maker requires it, pour the mixture into the machine and follow the manufacturer’s instructions for freezing. If your machine allows for a slight freezing before adding mix-ins, wait until the ice cream is slightly frozen before stirring in the toasted coconut. This prevents clumping around the agitator. -
Final Freeze:
Once the coconut is evenly distributed throughout the ice cream, pack it into a freezer-safe container. If you wish for the ice cream to harden further, place it in the freezer for a few additional hours or until it reaches your desired firmness. -
Serve and Enjoy:
When you’re ready to serve, scoop the luscious Coconut Ice Cream into bowls or cones, and enjoy this tropical treat that’s sure to satisfy your sweet tooth!
This Coconut Ice Cream recipe is not only easy to make but also bursting with flavor, perfect for those warm summer days or as a delightful ending to any meal. Remember to savor each creamy bite as it transports you to a tropical paradise!
