Skip to main content
Epicurious
Cookbooks

Coconut Ice Milk

Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.

Recipe information

  • Yield

    Makes 1 1/2 quarts

Ingredients

2 cups unsweetened coconut milk
2 cups half-and-half
1 cup sugar

Preparation

  1. In a large bowl, whisk together the ingredients. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer to airtight containers, and store in the freezer up to 10 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrozen DessertDessertCoconut MilkSnackNut FreeVegetarianGluten FreeMake AheadNo-CookCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.