Coconut Ice Cream
This Coconut Ice Cream recipe is so simple and yummy!
- 16 oz 1-16oz tub Cool Whip or other dairy-free whipped topping
- 1/2 cup 1/2 cup coconut cream
Chill the coconut cream as long as possible - preferably overnight.
Place the coconut cream in a large bowl and whip with an electric mixer for 2-3 minutes until light and fluffy.
Measure out 1/2 cup of the coconut cream and reserve the rest for other delicious recipes.
Carefully stir together the cool whip and coconut cream and then fold out into a loaf pan.
Freeze for 2 hours or overnight.
The ice cream will have a soft texture and when allowed to come to room temperature, it will have the same texture as cool whip!
Calories: 268kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 220mg | Fiber: 1g | Sugar: 18g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg