Reviewed: Jul. 18, 2010

This turned out really well. I was hoping it would take like the cocont ice cream I had while honeymooning in Mexico; it was close. I mistakenly used light coconut milk instead of cream of coconut. I'm assuming cream of coconut has sugar in it. B/c I used coconut milk I had to add sugar. I added about a cup, could have used a bit more, but it is still delish!

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Reviewer:

JMIX78

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: West Chester, Pennsylvania, USA

Reviewed: Jul. 13, 2010

excellent ice cream - I'm making it once a week right now cause hubby and I LOVE it. After it's been in the ice cream maker but before I harden the ice cream I add dollops of (cold) hot fudge and salted macadamias or toasted slivered almonds and gently swirl them in. LOVE IT!

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Reviewer:

ELIZABETHT

Cooking Level: Expert

Reviewed: Jul. 7, 2010

I wish I could give 4.5 stars becuase it was almost perfect. This was very very good. I didn't use the flaked coconut at all because I don't like the chewy texture of it in ice cream, but I did everything else the same. My grocery store was out of heavy cream so I had to use whipping cream. After frozen this was just ever so slightly icy. Next time I will skip the milk and use all heavy cream and I think it will be PERFECT. I used Goya brand Cream of coconut. Delicious.

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Reviewer:

Kimi

Reviewed: Jun. 4, 2010

This is an absolutly wonderful tasting ice cream. I've also made it with dark chocolate swirls and chopped almonds in it! tastes just like a almond joy candy bar!!

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Reviewer:

KathyD

Cooking Level: Expert

Living In: Sweet Home, Oregon, USA

Reviewed: May 30, 2010

I made it almost exactly as the recipe said; my only changes: I added the flaked coconut in the food processor to chop it up more finely, and I added just a little bit of coconut extract. The ice cream has a nice coconut flavor -- yummy!

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Reviewer:

stitchinthyme

Cooking Level: Intermediate

Reviewed: May 14, 2010

This is a perfect recipe for coconut ice cream. I have made it with and without coconut flakes, both are great. For dessert at a dinner party serve this in a pretty glass or bowl with toasted coconut sprinkled on top, and stick a bite sized Mounds or Almond Joy candy in the top. Also, pass around a creamer with rum so guests can add their own. Even my friends that don't care for coconut loved this ice cream.

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Reviewer:

Pyecombe

Reviewed: May 6, 2010

Added 1 capfull coconut extract for extra flavor.

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Reviewer:

JENNHALES

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Lehi, Utah, USA

Reviewed: Apr. 17, 2010

This was the first recipe I made with my new ice cream maker. It was wonderful and made a generous amount!

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Reviewer:

Eden

Reviewed: Mar. 13, 2010

We made this as dessert for a Thai dinner. Like others suggested, we blended the shredded coconut and then added the heavy cream. It was so easy to make! We served the ice cream with almond toffee brittle, and it was wonderfully, refreshing, light and flavorful.

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Reviewer:

litgirl24

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Montague, Massachusetts, USA

Reviewed: Feb. 23, 2010

the best... only thing i changed is i used 1/2 cup of whipping cream that I whipped .... 1 cup of half and half ... in place of straight heavy cream... then added some dark chocolate chips.... this is the ULTIMATE...

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