Coconut Ice Cream

1 14- ounce can regular (not light) coconut milk

1 1/2 cups milk

1/2 cup heavy whipping cream

1/4 teaspoon salt

1 cup shredded sweetened coconut

1. Stir the coconut milk, milk, cream and salt in a medium bowl until the sugar dissolves.

2. Pour into a 1 1/2 quart or larger ice cream maker.

3. Churn for 40 minutes or until a firm soft-serve consistency.

4. Pour into a freezer safe container and freeze several hours until firm.

My Conclusion~

The ice cream itself is creamy. The shredded coconut takes away the creaminess of it. I would use less coconut. Maybe 3/4 cup. I would also chop it up in a food processor so that the pieces are much smaller. I might also use half and half in place of the milk, to make it a little heavier. The addition of some coconut flavoring would make it even better I think. Overall it's good, but it's not "great".

Reviews~

Mr. Brown Chick: Loves it. Loves all the coconut pieces in it.
Tween Chick: Doesn't like the coconut pieces in it.
Young Chick: She "likes it".
Baby Chick: Hasn't tried it.