Saturday, August 8, 2009

No Cook Coconut Ice Cream

No Cook Coconut Ice Cream

1 (14 oz) can sweetened condensed milk
1 (5-ounce) can evaporated milk
1/2 cup whole milk
1 (14.5-ounce) can coconut milk
2 T fresh lemon juice
1/4 tsp. salt
Garnishes: toasted coconut, shaved chocolate, chopped macadamia nuts

Whisk first 3 ingredients in large bowl until well blended. Cover and chill 30 minutes. Whisk coconut milk, lemon juice, and salt into mixture.

Pour milk mixture into freezer container of a 1-quart electric ice cream maker and freeze according to manufacturer's instructions.

Remove container with ice cream from ice cream maker and freeze for 15 minutes. Transfer to airtight container; freeze until firm, about 1-1/2 hours. Serve ice cream with toasted coconut, shaved chocolate, or chopped macadamia nuts.

For a tropical sundae, top with sliced bananas, mango, and pineapple chunks.

YUMMY! Toasted coconut and mini chocolate chips are the way to go!

(Southern Living August 2004)

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