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Double Coconut Ice Cream

This extra coconutty ice cream only takes minutes to assemble.  It’s dairy-free and has a creamy texture that we feel excels milk based ice creams. Give it a try and decide for yourself!
TIME
15 minutes to assemble
Cooling time
24 hours to freeze
YIELD
4 1/2 cups
INGREDIENTS
2-13.5 oz cans Andre Prost Coconut Milk (found in the baking section), divided
3/4 cup sugar
4 egg yolks
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened coconut flakes
DIRECTIONS
Step 1
Add 1/2 can Andre Prost Coconut Milk Coconut Milk, sugar, egg yolks and salt to a heavy bottomed sauce pan. Whisk well. Cook over a medium heat, stirring constantly, until mixture is thickened (just before a simmer). Remove from heat; add vanilla and coconut extracts, and remaining coconut milk. Stir well and pour into a pie plate. Cover and poke some holes in plastic wrap to let steam escape. Refrigerate until cooled.
Step 2
While cooling, toast coconut flakes in a dry skillet over medium-high heat, stirring until golden. Transfer to a plate to cool.
Step 3
Pour cold coconut mixture and coconut flakes into frozen insert of ice cream maker. Follow manufacturer’s instructions.
TOOLS & EQUIPMENT
Ice cream maker
TEST KITCHEN TIPS:
  • Make sure insert has been in the freezer for a minimum of 24 hours.
  • A pudding spoon or rubber spatula, which has a pointed end, gets into the saucepan’s edges and prevents scrambled eggs from developing.
  • If lumps do occur, pour cooked coconut mixture through a fine sieve before chilling.

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