Homemade Coconut Ice Cream

By Precious Kitchen · 390 min

Ingredients

Instructions

1. Put a large empty mixing bowl in the freezer for about 30 minutes.
2. Take the bowl out and pour in the cold heavy whipping cream. Beat on high speed until stiff peaks form, meaning the cream stands upright 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 can be used instead.
5. Scoop and serve. If it is too hard, leave it on the counter for about 30 minutes until scoopable.

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

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