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Ben & Jerry's Coconut Ice Cream - Homemade with Coconut Almond/Coconut Chip/Coconut Rum Varitations/

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Rate this recipe 4.7/5 (13 Votes)

Ingredients

  • Sweet Cream Base I***
  • 2 large eggs
  • 3/4 cup sugar
  • 2 cups heavy or whipping cream
  • 1 cup milk
  • Sweet Cream Base II***
  • 2 cups heavy or whipping cream
  • 3/4 cup sugar
  • 2/3 cup half and half
  • Sweet Cream Base III***
  • 2 cups light cream
  • 1 cup sweetened condensed milk, cold
  • 1 can (15 ounce size) coconut cream, such as Coco Lopez

Details

Servings 1
Adapted from cdkitchen.com

Preparation

Step 1

Select a Sweet Cream Base option:

Sweet Cream Base I:
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.


Sweet Cream Base II:
This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.

Sweet Cream Base III:
This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk.

Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.


Prepare the Sweet Cream Base.

Add the coconut cream and blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Variations:

Coconut Almond: Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Rum: Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.

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