No-Cook Coconut Ice Cream

Name: No-Cook Coconut Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 383 grams coconut milk; 2 servings Garnishes: toasted coconut, shaved chocolate, chopped macadamia nuts; 142 grams evaporated milk; 2 Tbsps fresh lemon juice; 0 teaspoons salt; 397 grams sweetened condensed milk; 118 milliliters whole milk

No-Cook Coconut Ice Cream requires around 45 minutes from start to finish. This gluten free and vegetarian recipe serves 2. One portion of this dish contains approximately 27g of protein, 74g of fat, and a total of 1249 calories. It is perfect for Summer. If you have lemon juice, salt, milk, and a few other ingredients on hand, you can make it.

Instructions

Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

Equipment you will use

Whisk

Bowl

Whisk coconut milk, lemon juice, and salt into milk mixture.

Ingredients you will need

Coconut Milk

Lemon Juice

Milk

Salt

Equipment you will use

Whisk

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.)

Ingredients you will need

Cream

Milk

Ice

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes.

Ingredients you will need

Ice Cream

Cream

Ice

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.

Ingredients you will need

Macadamia Nuts

Chocolate

Ice Cream

Coconut

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.

Ingredients you will need

Frozen Yogurt