Best Coconut Milk Ice Cream Recipes

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

COCONUT MILK ICE CREAM WITH GINGER AND LIME

Steps:

• Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
• Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
• Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

COCONUT MILK ICE CREAM

Steps:

• Combine blueberries and sugar in a saucepan over medium heat; cook and stir until sugar has dissolved, about 5 minutes. Transfer syrup to a covered container and freeze for 30 to 40 minutes.
• Stir coconut milk into syrup until uniform. Pour into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

COCONUT MILK ICE CREAM

Steps:

• Shake can of coconut milk to mix well; pour into large chilled bowl or pitcher.
• Stir in cream, sugar and coconut rum until sugar is dissolved.
• Pour into ice cream maker and freeze according to manufacturers directions.
• Spoon into container,cover well and place in freezer to harden off.
• If desired, stir in flaked or toasted, flaked coconut before placing in freezer to harden.

VEGAN AVOCADO-COCONUT MILK ICE CREAM

Steps:

• Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
• Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

DECADENT CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Fill a large bowl with ice to create an ice bath for a small saucepan.
• Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.
• Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.
• Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.
• Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.
• Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.

GREEN TEA COCONUT MILK ICE CREAM (LOW-GI)

Steps:

• In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
• Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
• When the liquid is cooled, chill it in the freezer for 30 minutes.
• Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
• If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
• Infuse love and serve or store in the freezer.

COCONUT MILK & LIME ICE CREAM

Steps:

• Mix beaten eggs with the sugar, zest and lime juice, then add the cream and coconut milk.
• Follow instructions for ice cream maker and then when at a soft serve consistancy, put in freezer to allow it to firm up.

THAI COCONUT MILK ICE CREAM

Steps:

• Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.

COCONUT MILK MINT N CHIP ICE CREAM

Steps:

• 1. In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes. 2. Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, vanilla and salt. Liquefy for about a minute or until smooth. It should look nice and green now! 3. Strain the mixture into a medium size mixing bowl (if possible, one with a spout for easy pouring.) Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold. 4. Once chilled, strain it again into your ice cream maker's bowl, and freeze in your ice cream maker according to the manufacturer's instructions. It took just about 30 minutes in my awesomeCuisinart Ice Cream Maker. Place a food storage container (where you want to keep your ice cream) in the freezer. Don't have an ice cream maker? That's cool, Mr. Lebovitz tells you how to make ice cream without an ice cream maker here. 5. A few minutes before the ice cream maker is done churning, melt the chocolate chippers in the microwave in a dry glass bowl. I don't do double boilers (yawn.) It took my microwave 90 seconds on low power, stirring every 30 seconds, to melt the chips completely. 6. Now comes the fun part! When the ice cream maker is done churning, remove your food storage container from the freezer and spread about half of the ice cream on the bottom. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Beat it into submission if you have to! Repeat with the other half of the ice cream and the rest of the melted chocolate. 7. When you're done having fun breaking up the chocolate, cover the bowl and freeze the ice cream until firm. I always take it out of the freezer about five minutes before serving so it's not too hard and it's way easier to scoop.

CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Whisk cocoa powder in a small amount of coconut milk, until smooth.
• Add remaining coconut milk and the other ingredients and whisk until well combined.
• Make according to your machines instructions - time will depend on your machine, but mine takes anywhere between 45 minutes and on hour depending on the temperature of the ingredients.

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed. Add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated.
• Freeze for 2 hours before serving.