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Nancie McDermott's Coconut Ice Cream

Makes about 2 cups
Course: Dessert
Cuisine: American, Thai
Keyword: frozen, ice cream
Calories:

Ingredients

  • 2 14- ounce cans unsweetened coconut milk about 3 1⁄2 cups
  • 1 cup granulated sugar
  • 1 ⁄2 tsp salt

Instructions

  • In a heavy saucepan, combine coconut milk, sugar and salt. Place over medium-high heat and bring to a boil, stirring often to dissolve sugar and salt. Remove from heat and pour into a bowl.
  • Cover bowl and refrigerate until very cold, about 2 hours. Freeze in an ice cream maker according to the manufacturer’s directions. Serve at once or transfer to an airtight container and freeze for up to 3 weeks.

Notes

You can make the ice cream base in advance, cover, and chill for up to 1 day before you churn it into ice cream.