This recipe is a great substitute for regular ice cream and couldn't be easier to make. You can substitute any flavoring that suites your fancy. I've made chocolate from cocoa powder, strawberry, strawberry-banana, peach,and maple-walnut. The coconut flavor enhances the other flavors and isn't very noticable. There is more than enough sugar in the cream of coconut but a little honey might add a nice touch.

Ingredients

8 serv.

unsweetened coconut milk, chilled↗1 ounce
cream of coconut, room temperature This needs to be the commercial kind that contains emulsifiers and gums which is wh1 ounce
vanilla extract↗1⁄2 teaspoon
Flavors
Fruit
frozen fruit, chilled will also work Don't worry about using more than a cup, whatever doesn't fit into the ice cr1 cup
Maple-Walnut↗
immitation maple flavoring↗2 teaspoons
toasted walnuts, broken into preferred size↗1 cup
Chocolate↗
unsweetened cocoa powder↗1⁄2 cup

Step-by-step instructions

1
Put flavoring into blender then add Coconut Milk, Cream of Coconut and Vanilla.
2
Blend to desired consistency and pour into a prepared ice cream maker and churn to the instructions. If you desire a more chunky ice cream, add more fruit or nuts to the ice cream about 1-2 minutes before it is finished.
3
Remove the ice cream from the machine putting it into a freezer safe, air tight container and freeze for 3+ hours to firm up (but it's pretty good soft).

Source: food.com

Original recipe ↗

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