No-Cook Coconut Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (14-ounce) can sweetened condensed milk |
1 (5-ounce) can evaporated milk |
1/2 cup whole milk |
1 (13.5-ounce) can coconut milk |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
garnishes: toasted coconut, shaved chocolate, chopped macadamia nuts |
Directions:
1. Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Whisk coconut milk, lemon juice, and salt into milk mixture.
2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts.
4. Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
5. Note: To make a tropical sundae, top coconut ice cream with sliced bananas, mango slices, and pineapple chunks.
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