Coconut Ice Cream
By: Ephratah Schwennesen
Our Recipe Books•May 1, 2025
A perfect finish to a delicious Thai dinner. This ice cream is easy to make. Serving it with fresh mangoes, toasted almonds, and toasted coconut creates a beautiful presentation that no one can resist!
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Instructions
Whisk all ingredients together in a large bowl and place in refrigerator until completely chilled, about 4 hours.
This can also be prepped ahead and chilled overnight.
Turn your ice cream maker on; pour the mixture into the frozen freezer bowl and allow the mixture to thicken, according to the manufacturer's directions for your machine for making ice cream.
While the ice cream is churning, toast the almonds in a dry skillet until just browned and fragrant, about 4 minutes. Empty the skillet then toast the coconut in the same manner. Set both aside.
When the ice cream is frozen, serve topping each bowl with the diced mangoes, toasted coconut, and toasted almonds.
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