Directions
- 1Pour two cups of heavy whipping cream into a large mixing bowl that has been sitting in the freezer for about 30 minutes.
- 2Beat the cream using an electric beater until stiff peaks form.
- 3Add a 13 to 14 ounce can of unsweetened coconut cream to the whipped cream.
- 4Add a 14 ounce can of sweetened condensed milk.
- 5Add a teaspoon and a half of coconut extract.
- 6Add one eighth of a teaspoon of salt.
- 7Beat everything until smooth.
- 8Pour the mixture into a loaf pan, cover with plastic wrap, ensuring that the plastic wrap touches the ice cream mixture.
- 9Freeze for eight hours or overnight.
- 10Let it sit on the countertop for about 30 minutes before scooping and serving.
Ingredients
- 2 cups heavy whipping cream
- 13 ounces unsweetened coconut cream
- 14 ounces sweetened condensed milk
- 1.5 teaspoon coconut extract
- 0.125 teaspoon salt
Equipment
electric beaterloaf panplastic wrapice cream scoop
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