Easy Coconut Cinnamon Ice Cream
Easy Coconut Cinnamon Ice Cream is sweet, creamy, and delicious – and super easy to make in the blender!
- Prep Time: 8 hours 10 minutes
- Total Time: 8 hours 10 minutes
- Yield: 2 quarts (8 servings) 1x
- Category: Dessert
- Method: blend, freeze
- Cuisine: Mexican
Ingredients
Scale
1 can cream of coconut (Coco Lopez for example, typically 15-ounces))
1 can coconut milk (full fat) (14-16 ounce can typically)
1 can evaporated milk (14-16 ounce can typically)
1 can sweetened condensed milk (14 ounce can)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Few grinds fresh nutmeg
Instructions
- Place all ingredients in a blender and blend on high for 30 seconds.
- Pour into a 2-quart container with a lid.
- Freeze overnight or until firm enough to eat.
Nutrition
- Serving Size: 1 cup
- Calories: 483
- Sugar: 40.3 g
- Sodium: 152.1 mg
- Fat: 17.9 g
- Saturated Fat: 14.1 g
- Trans Fat: 0 g
- Carbohydrates: 45.5 g
- Fiber: 0.2 g
- Protein: 10.1 g
- Cholesterol: 22.7 mg
Find it online: https://www.afamilyfeast.com/easy-coconut-cinnamon-ice-cream/
