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Coconut Ice Cream Recipe

Coconut Ice Cream

Recipe courtesy Cheryl E. Smith

Show: Melting PotEpisode: Soul Kitchen--Sweet Treats

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

Showing 1-10 of 10

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  • on July 25, 2011

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    WOW! This recipe is DELICIOUS! I used unsweetened coconut, toasted, added after straining. I also added some coconut extract to the mixture just before it went into the ice cream maker. DIVINE! This recipe is a KEEPER.

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  • on July 12, 2011

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    Just made a second batch..This is great. Just added some mini chocolate chips when freezing. It was delicious.

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  • on July 28, 2009

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    I made the recipe, but found it too sweet for my taste. I added the toasted coconut flakes to the mix as it was churning. Next time, I'll probably use 1/2 cup less of sugar.

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  • on July 28, 2007

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    it is goood

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  • on July 24, 2007

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    I halved the recipe to fit in my smaller ice cream maker and it came out fabulous.

    I did add some chunks of ginger to the milk to steep, removing it later. I also threw in a handful of fresh toasted coconut after straining out the steeped stuff. I like the texture it added to the ice cream. Flavor is spot on. Clean, fresh, coconuty and super yummy. I could eat it all in one sitting!

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  • on May 26, 2007

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    Absolutely delicious and very simple to make.

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  • on April 07, 2005

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    I made this for my Brazilian brother-in-law. He loved it so much that he served it to all his Brazilian friends who requested it be made for all the parties. I didn't strain the ice cream though, so all the coconur flakes were in there. I liked the texture and the flakes helped you recognise what you were eating. Over all, so good!

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  • on August 19, 2004

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    Very creamy with subtle coconut taste. I love coconut, so I wished the coconut flavor was a bit stronger, but overall a great recipe. Next time I will try adding a bit of coconut extract to enhance the flavor.

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  • on June 24, 2004

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    I have made this ice cream on numerous occasions, both with sugar and with Splenda replacing the sugar. The full sugar recipe is THE best but it is still pretty good if made with Splenda (but, unfortunately, it becomes pretty hard

    I LOVE this recipe!

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  • on May 14, 2004

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    delicious.......

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