Ice Cream

I treated myself last year and purchased an Cuisinart Ice Cream maker.  It is totally awesome!  I loved it so much that I gave one to each of my sons and their wives for Christmas.  It is however a real diet breaker.  I've only so far used the recipes that came with the machine except for Coconut Ice Cream, which I am including below.

Coconut Ice Cream

• 1 can (13.5 oz) Coconut Milk
• 1 can (12 oz) Evaporated Milk 
• 1 can (14 oz) Cream of coconut
• 1 teaspoon coconut flavoring
• 1/2 cup (large handful) of shredded sweetened coconut 

For best results, make sure the ice cream maker freezer bowl has been frozen on an even surface for at least 24 hours. Take out the freezer bowl just before pouring in the contents. The least amount of time at room temperature, the better.


Whisk all of the wet ingredients in a medium bowl to combine. If you have time, refrigerate the bowl to chill the ingredients. Stir again, and with the ice cream maker turned on, pour into the freezer bowl. Churn for 5-10 minutes and then add a big handful of coconut. Churn for another 10 minutes or until the ice cream is soft serve consistency. Pour and scrape contents into a freezer safe 1 1/2 quart container with lid.  Freeze for 3 hours or until the desired consistency. Or if you are like us, eat immediately, we like soft serve.
When ready to serve, let the ice cream sit at room temperature for 5 or so minutes to make it easier to scoop. 
Top with chopped up semi-sweet chocolate chips (optional) or toasted coconut (optional).