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Ms Piggie's Quick Coconut Ice Cream

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Patrice Mspiggybaby Pilgrim

"A quick and easy coconut ice cream recipe that anyone can make, it uses the most basic of ingredients. Adjust the sugar amount up or down by half according to your own taste. I happen to like mine a little on the sweet side."
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30 m servings 325 cals
Original recipe yields 8 servings (4 cups)

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  • Prep

  • Ready In

  1. Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
  2. Freeze cream mixture in an ice cream maker according to manufacturer's instructions.


  • Cook's Note:
  • For a chocolate version, substitute 3/4 cup of your favorite chocolate syrup for 1 cup coconut milk; decrease sugar to 1/2 cup. For a strawberry version, swap 3/4 cup strawberry syrup OR 1 cup of fresh diced strawberries for 1 cup coconut milk.
  • If you do not have an ice cream maker, place cream mixture into a freezer-safe plastic bowl; place in freezer, stirring every 4 hours until frozen and smooth, about 12 hours.

Nutrition Facts

Per Serving: 325 calories; 16.9 g fat; 43.2 g carbohydrates; 1.9 g protein; 44 mg cholesterol; 34 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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