Coconut Ice Cream Recipe

This Coconut Ice Cream Recipe has terrific coconut flavor!

I just love this Coconut Ice Cream recipe for it’s wonderful coconut flavor. It contains Silk Coconut Milk and flaked coconut. Something I did notice…the milk makes the texture lighter and mixed with the coconut flakes, the ice cream may tend to crumble a bit days later, making it difficult to scoop into good firm balls. There is a fix for this…

After it has frozen, let is sit out until it’s just soft enough to stir with a spoon. Mix it up completely and put it back in the freezer. After the second chill it should have perfect texture and scoop beautifully for ice cream cones! This method also makes the ice cream fluffier and easier to scoop right out of the freezer.

You can also make Coconut Snowballs by scooping it into balls and rolling them in coconut. These snowballs will hold well for days in the freezer.

Should you decide to serve Coconut Snowballs from your freezer, you can store the coconut covered balls in a freezer container until ready to serve. They will continue to hold their shape quite a while after removing from the freezer so don’t feel rushed when serving. These are terrific tropical-style desserts with a little Kahlua poured over the top.

Honestly, this recipe is one of my favorites. I love it in a good waffle cone!