Nielsen-Massey Vanillas

Coconut Vanilla Ice Cream

Coconut Vanilla Ice Cream

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1/2 cup120 ml heavy cream
3/4 cup170 g baker's sugar* (caster sugar)
1 tablespoon1 tablespoon Nielsen-Massey Pure Vanilla Extract
2-13.5 fl. oz.400 ml cans unsweetened coconut milk (use a coconut milk produced in Thailand, if possible)
1/2 cup48 g sweetened flaked coconut, toasted** (garnish)

In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir to combine.

Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer's appliance directions.

Yield 1.5 quarts2 litres.

*If baker's sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.

**To toast coconut: preheat oven to 350 degrees F180 degrees C. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.

Nutrition Facts

Serv Size 1/2 Cup Ice Cream

Amount Per Serving
Calories 340 Calories fom Fat 223
% Daily Value*
Total Fat 26g 41 %
Saturated Fat 22g 111 %
Trans Fat 0g
Cholesterol 17mg 6 %
Sodium 31mg 1 %
Total Carbohydrate 27g 9 %
Dietary Fiber 1g 4 %
Sugars 25g
Protein 2g 4 %
Vitamin A 3% Vitamin C 2%
Calcium 2% Iron 5%

*Percent Daily Values are based on a 2,000
calorie diet.

This Recipe Uses:

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