Coconut cream is a thick, rich product derived from the flesh of mature coconuts. It has a higher fat content than coconut milk, making it ideal for creating creamy desserts. Coconut cream can be used in various recipes, including soups, curries, and, of course, ice creams.

Using coconut cream in ice cream recipes offers several benefits:

Dairy-Free Alternative: Coconut cream is an excellent substitute for dairy products, making it perfect for those who are lactose intolerant or following a vegan diet.
Rich Flavor: The natural sweetness and flavor of coconut cream enhance the overall taste of the ice cream.
Creamy Texture: Coconut cream provides a smooth, creamy texture that rivals traditional dairy ice creams.

This simple yet delicious vanilla coconut ice cream is made with just five ingredients and is perfect for a refreshing treat.

Ingredients:

2 cans (15 oz each) full-fat coconut milk
½ cup granulated sugar
1 ½ tablespoons cornstarch
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions:

Prepare the Base: In a saucepan, combine one can of coconut milk, sugar, and salt. Heat over medium, whisking until the sugar dissolves. Stir in the vanilla extract.
Thicken the Mixture: In a separate bowl, mix the cornstarch with the reserved coconut milk until smooth. Add this mixture to the saucepan and cook until it thickens, about 5 minutes.
Chill: Transfer the mixture to a shallow container and refrigerate for at least four hours.
Churn: Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer's instructions until it resembles soft serve.
Freeze: Transfer the ice cream to an airtight container and freeze until firm.

For chocolate lovers, this chocolate coconut ice cream is a must-try.

Ingredients:

2 cans (15 oz each) full-fat coconut milk
½ cup cocoa powder
½ cup granulated sugar
1 ½ tablespoons cornstarch
¼ teaspoon salt
2 teaspoons vanilla extract

Instructions:

Combine Ingredients: In a saucepan, mix one can of coconut milk, cocoa powder, sugar, and salt. Heat until the mixture is smooth and the sugar dissolves.
Thicken: Prepare a cornstarch slurry with the second can of coconut milk and add it to the saucepan. Cook until thickened.
Chill: Refrigerate the mixture for at least four hours.
Churn: Pour into your ice cream maker and churn until it reaches a soft-serve consistency.
Freeze: Store in an airtight container until ready to serve.

Use Full-Fat Coconut Milk: For the best texture and creaminess, always opt for full-fat coconut milk rather than the lighter versions.
Chill Thoroughly: Make sure your ice cream base is thoroughly chilled before churning to achieve the best consistency.
Avoid Ice Crystals: Adding a bit of alcohol, like vanilla extract, can help prevent ice crystals from forming, resulting in a smoother ice cream.

While an ice cream maker is recommended for the best texture, you can make ice cream without one. Simply freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.

Coconut cream ice cream can be stored in an airtight container in the freezer for up to one month. For the best flavor and texture, consume it within this time frame.

Coconut cream is a fantastic ingredient for creating rich and creamy ice cream that everyone can enjoy. With these easy recipes for your Cuisinart ice cream maker, you can delight your friends and family with delicious homemade treats. Whether you prefer classic vanilla or rich chocolate, coconut cream ice cream is sure to satisfy your cravings. So grab your ice cream maker and start experimenting with these delightful recipes today!