Coconut Ice Cream

By Precious Kitchen

Ingredients

Instructions

1. Put a large empty mixing bowl in the freezer for about 30 minutes.
2. Take the chilled bowl out and pour in the cold heavy whipping cream. Beat on high speed until stiff peaks form, meaning the cream holds its shape when the beaters are lifted.
3. Add the unsweetened coconut cream, sweetened condensed milk, coconut extract and salt to the whipped cream. Beat until smooth.
4. Pour the mixture into a loaf pan, press plastic wrap directly onto the surface, and freeze for 8 hours or overnight. Any freezer-safe bowl also works.
5. If the ice cream is too hard to scoop, leave it on the counter for about 30 minutes until scoopable, then serve.

Summarized from Precious Kitchen's video. Watch it for the details.

More recipes with

CreamCoconutSweetened condensed milkCoconut cream