coconut ice cream recipe Homemade Easy

Scale

2 cans (13.5 oz each) full-fat coconut milk, chilled overnight (do not shake the cans)
1/2 cup granulated sugar
1/4 cup powdered sugar (for smoothness)
1 teaspoon vanilla extract
1/2 teaspoon pure coconut extract (optional, for intense flavor)
Pinch of salt
1/2 cup shredded sweetened coconut, lightly toasted (for mixing in)

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Prepare the Coconut Cream: Carefully open the chilled cans of coconut milk without shaking them. Scoop out only the thick, solid cream that has risen to the top into a large mixing bowl. Reserve the watery liquid beneath for smoothies or other uses.
Sweeten the Base: To the coconut cream, add the granulated sugar, powdered sugar, vanilla extract, coconut extract (if using), and salt.
Whisk Until Smooth: Using an electric mixer or a sturdy whisk, beat the mixture until the sugars are fully dissolved and the base is smooth and slightly fluffy (about 2-3 minutes). Taste and adjust sweetness if necessary.
For Ice Cream Maker Method: Pour the mixture into your pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency. Gently fold in the toasted coconut flakes during the last minute of churning.
For No-Churn Method: Pour the mixture into a freezer-safe loaf pan or container. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the ice cream base to prevent ice crystals. Freeze for 4 hours.
Final Freeze: After the initial freezing time (for both methods), transfer the ice cream to an airtight container. Freeze for an additional 4-6 hours, or until firm enough to scoop.
Serve: Let the ice cream sit on the counter for 5-10 minutes before scooping and serving. Garnish with extra toasted coconut if desired.

For the best, thickest results, ensure your coconut milk is refrigerated overnight without disturbance.
Toasting the shredded coconut enhances the flavor profile significantly. Spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching carefully so it doesn’t burn.
If you prefer a less sweet dessert, reduce the granulated sugar to 1/3 cup.