This rich and creamy coconut ice cream recipe is unbelievably silky and smooth. This recipe makes a lot because it's from when I had goats and often had an excess of milk on hand. You can make it with regular dairy products if you don't have goats. 🙂
This is amazing stuff. One word of caution -- do not make this with goats' milk if you don't have your own goats or access to totally fresh goats' milk. It will taste nasty. Just use heavy cream and half and half in the combination suggested. It's so good.
I love coconut. I know that there are a lot of people that don't but I never really understood that. I mean... c'mon. COCONUTS.
That being said, this is definitely not the ice cream for someone who is on the fence about coconut flavor. It's got a strong coconut taste and you can even enhance that with about ¼ cup coconut rum if your kids will not be partaking of it.
If you've never made your own ice cream before it's really easy to do. You do need an ice cream maker but once you have that it's pretty straight forward.
Coconut Ice Cream- A Tropical TreatPrint Add to Collection Go to Collections
- 5 cups of goats milk or 3 cups of heavy cream and 2 cups of half and half cream, (light cream)
- 1 can good quality coconut milk, (not the sweetened kind)
- 1 cup coconut, , toasted
- 1 cups sugar
- ⅓ cup brown sugar
- 2 teaspoons vanilla
- 1 teaspoon rum flavor
- ¼ teaspoon salt
- 2 egg yolks
- Whisk the ingredients together until smooth.
- Freeze according to manufacturers instructions.