Beat the heat with a creamy and refreshing homemade coconut ice cream. This recipe is simple and perfect for those hot days when you want a cool treat.

Ingredients:

• 2 cups full-fat coconut milk (or coconut cream for extra richness)

• 1 cup coconut water (or regular water for a more neutral flavor)

• ½ cup shredded coconut (optional for texture)

• ½ cup sweetened condensed milk (or maple syrup/honey to taste)

• 1 tsp vanilla extract

Instructions:

1.  Prepare the Base: In a large mixing bowl, combine the coconut milk (or coconut cream), coconut water, and sweetened condensed milk (or your choice of sweetener). Stir well until fully combined.

2.  Add Vanilla and Shredded Coconut: Stir in the vanilla extract and shredded coconut (if using). The shredded coconut adds extra texture to your ice cream, but it’s optional if you prefer a smoother consistency.

3.  Blend: Use an immersion blender or a regular blender to blend the mixture until smooth and well combined.

4.  Chill the Mixture: Pour the mixture into a shallow container or ice cream maker. If you’re using an ice cream maker, follow the manufacturer’s instructions. If you don’t have an ice cream maker, cover the container with a lid and place it in the freezer.

5.  Freeze: Allow the ice cream to freeze for at least 4 hours or overnight for a firmer texture. If you don’t have an ice cream maker, you can stir the mixture every 30 minutes to prevent ice crystals from forming.

6.  Serve and Enjoy: Once the ice cream reaches your desired consistency, scoop it into bowls or cones, and enjoy your creamy, tropical treat!

This coconut ice cream is a dairy-free and gluten-free alternative that’s perfect for anyone craving a sweet, creamy dessert. Enjoy the delicious taste of coconut with every bite!