Serves: 4
Total Calories: 66
Place the cream of coconut in the freezer until frozen solid, about 24 hours. It is fine to leave the can in the freezer for weeks so that you can make this dessert anytime.
Run the can under warm water for a minute. Open the can at both ends and push the contents onto a cutting board. Cut into pieces and place in the work bowl of a food processor. Add the remaining ingredients and process until smooth. Scrape into a plastic container, cover tightly, and freeze for up to 24 hours. Serve in scoops. If the ice cream should freeze hard, process it again to make it scoopable.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Chocolate Coconut Ice Cream recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
