Homemade Coconut Ice Cream

Ingredients (4–6 servings)

• 2 cups (480 ml) coconut milk (full fat)

• 1 cup (240 ml) heavy cream

• 3/4 cup (150 g) granulated sugar

• 1/2 cup shredded coconut (optional for texture)

• 1 tsp vanilla extract

• 1/4 tsp salt

Optional Toppings

• toasted coconut flakes

• mint leaves

• chopped nuts

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Instructions

Step 1: Prepare the Ice Cream Base

1. In a saucepan combine:

   • coconut milk

   • heavy cream

   • sugar

   • salt

2. Heat over medium heat, stirring until the sugar dissolves completely.

3. Do not boil the mixture.

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Step 2: Add Flavor

1. Remove from heat.

2. Stir in:

   • vanilla extract

   • shredded coconut (optional)

3. Let the mixture cool to room temperature.

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Step 3: Chill the Mixture

1. Cover the mixture.

2. Refrigerate for 2–4 hours (or overnight).
   This step improves the texture.

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Step 4: Churn the Ice Cream

1. Pour the chilled mixture into an ice cream maker.

2. Churn for 20–25 minutes until thick and creamy.

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Step 5: Freeze

1. Transfer ice cream to an airtight container.

2. Freeze for 2–3 hours until firm.

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Step 6: Serve

1. Scoop into bowls or coconut shells.

2. Top with toasted coconut flakes and mint leaves.

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✅ Tips for Best Texture

• Use full-fat coconut milk for creamier ice cream.

• Toast coconut flakes in a pan for extra flavor.

• If you don't have an ice cream maker, stir the mixture every 30 minutes during freezing to prevent ice crystals.

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⭐ Optional Flavor Variations

• Mango Coconut Ice Cream – add 1 cup mango puree

• Chocolate Coconut Ice Cream – add 1/3 cup cocoa powder

• Pineapple Coconut Ice Cream – add crushed pineapple