Coconut Ice Cream 2 cups milk (we used 2%) 1 can sweetened condensed milk 1 can coconut milk (from the Asian section of the grocery- not to be confused with Cream of Coconut- like used in this delicious coconut cake and not the refrigerated watery kind in the milk carton. ) For the topping- 2 cups sweetened shredded coconut. Stir the 3 milks together. Use a whisk, if needed, or a fork, to make a smooth, consistent texture. Pour into ice cream maker canister and follow directions on your ice cream maker for churning/freezing. While the ice cream is churning, spread coconut on a baking sheet and bake at 350 ̊ for a few minutes until toasted and browned on the edges. (You have to watch it because it moves from toasted to over-done very quickly). Pack and freeze ice cream in container after making to further solidify or eat immediately. Sprinkle with toasted coconut when serving. Makes 2 Quarts

 

 

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