Monday, May 11, 2015

Three-Ingredient Coconut Ice Cream (Made from Pantry-Stable Ingredients)

(Here it is--melting fast)

I'm so excited about this recipe. It's a shame I had to give it such a run-on sentence of a title. But I wanted you to know. Coconut ice cream! With only three ingredients!! Made from pantry stable ingredients!!! As in, you could get trapped in your basement during a tornado and these three ingredients would be staring you in the face, begging you to make ice cream out of them while the roof gets lifted off your house and carried to Oz. If that's not something to look forward to, I don't know what is. But I suppose I've digressed (and also come off as the crazy person that I am, but you know--ice cream! coconut!! pantry stable!!! three ingredients!!!! I'm still freaking out about it!!!!!)

And it is the best, most delicious coconut ice cream I've ever made or eaten.

You open two cans, add sugar, stir. And then add it to your ice cream maker.

The best news is that you don't even have to wait for a tornado to trap you in your basement--you can make this ice cream right now. I know--how lucky are you?

I came up with this ice cream recipe one hot evening last week when I Wanted Ice Cream, but didn't want to go anywhere to buy any and didn't have time to follow my usual method of cooking egg, sugar, and milk, then adding cream and cooling. This custard ice cream recipe is my go-to and it is a delicious recipe, but it's no good when you want ice cream NOW. And I've tried short-cutting it and leaving out the cooking process and it's never quite as rich. It occurred to me that coconut milk instead of cream and eggs would take care of a few problems. And game changer...It is rich and delicious and the stuff you need can just be sitting there waiting for you to need them. So now here we are--ready to encounter potential life-altering disasters with a quart of ice cream in hand.

Note: I tried to convince myself that since that has actual coconut milk in it, I could add blueberries and eat it for breakfast. This justification didn't really work--even for me. But, you know, you can't blame me for trying, right.

Three-Ingredient Coconut Ice Cream (Pantry stable ingredients)
Makes 1 quart ice cream
Prep time: 5 minutes or less
Mix time: 20 minutes
Cost: $2.35
coconut milk: 1.50, evaporated milk: .70, sugar: .15

Note: If you happen to think about your ice cream craving ahead of time, you could put the cans of milk in the refrigerator beforehand. This will make the churning process go a bit faster.
-Also--with my $20 ice cream maker, this produces a soft serve level of ice cream on the first day. This is standard for cheap machines and homemade ice cream. However, if you have a nicer ice cream maker it may be able to make it up as a harder ice cream.

1 can coconut milk (it can even be the cheap stuff as thickness isn't essential for this)
1 can evaporated milk
3/4 C sugar

Whisk together all ingredients. I stirred for a couple minutes, until the sugar was dissolved. I didn't want it sitting there at the bottom of the ice cream.

Pour into ice cream maker and churn according to manufacturer's instructions.



  1. I make a similar recipe using 1 can sweetened condensed milk, 4 cups milk (sometimes made using powdered milk) and 1 T. vanilla. It works great in a pinch. I keep jars of HOMEMADE sweetened condensed milk in my freezer for using in ice cream and other baked recipes. It works great! Here's the link at Hillbilly Housewife (in case you are REALLY in a pinch LOL):




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