Ice Cream Sunday: Coconut Ice Cream

I cook with it, bake with it and also make sweet, creamy ice cream from this wonderful coconut. 

Coconut Ice Cream ©

Now this is a dried coconut and there is a lot of prepartion that goes into extracting the milk from it but the juice is worth the squeeze. When I was younger, making ice cream was such a production because we never made a little, we always made a lot, and to get that milk out of the coconut meant you had to grate it by hand. That would not have been fun because dried coconut is very hard and it took a long time. At least it did to me. Thankfully these days with blenders and food processors the grating time is reduced dramatically and the process of getting the milk out of the coconut is much less onerous. Now if you want to make this and don't want to grate a coconut, 2 cans of coconut milk is just as good a susbtitute :)

Homemade Coconut Ice Cream ©

Although I haven't seen my dad in about 4 months, I speak to him almost every weekend. I've been thinking about him a lot today so this one's for you dad.  




Ice Cream Sunday: Coconut Ice Cream

yield: 2 Quarts  prep time: 20 minute(s)
cook time: 0 minute(s)  total time: 20 minute(s)


4 tablespoons
Custard Powder
2 tablespoons
1⁄2 cup
4 cups
Fresh Coconut Milk (or 2 tins)
2 cans
Evaporated Milk
1 can
Condensed Milk
2 teaspoons
Vanilla Essence
2 teaspoons
Fresh Lime Juice


1. In a saucepan, put one cup of coconut milk, 2 cups of evaporated milk, custard powder, cornstarch and sugar and bring to a boil. Whisk mixture frequently to prevent clumping. You’ll know the mixture is thick enough when it easily coats the back of a spoon. Once done, remove from the heat and set aside.

2 Add the remaining mixture to the custard and mix well until all of the ingredients are mixed. You can add additional sugar or condensed milk until you get the sweetness you desire. Set mixture aside and let it cool. Once cool then add to ice cream mixer as per the manufacturer's instructions.

This mixture can also be used to make ice cream with or without an ice cream maker. If not using an ice cream maker pour the ice cream custard mixture into a freezer safe container, then place in the freezer. After 2 hours, the mixture should be just starting to freeze. Remix the mixture either by hand or using an immersion blender. Return to the freezer and serve when the ice cream has frozen.