Photo: Ian Dooley
Coconut Ice Cream
6 ingredients
openrecipes
For a double coconut treat, stir 1/2 cup toasted shredded coconut into the ice cream during the final minute of processing. To make a colorful sundae, garnish the ice cream with sliced or diced tropical fruit, such as papaya or mango. For a more savory variation, serve with sliced avocados and drizzle the ice cream with extra-virgin olive oil and coarse sea salt.
Estimated Nutrition (whole recipe, rough)
461
Calories
9g
Protein
38g
Fat
24g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup firmly packed sweetened flaked coconut
- 1 1/2 cups half-and-half
- 3/4 cup canned sweetened cream of coconut
- 6 egg yolks
- 1/3 cup sugar
- 1 1/2 cups heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes