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Easy Coconut Cinnamon Ice Cream - A Family Feast

Easy Coconut Cinnamon Ice Cream

Yield: 2 quarts (8 servings) 1x
Prep: 8 hours 10 minutesTotal: 8 hours 10 minutes


1 can cream of coconut (Coco Lopez for example, typically 15-ounces))

1 can coconut milk (full fat) (1416 ounce can typically)

1 can evaporated milk (1416 ounce can typically)

1 can sweetened condensed milk (14 ounce can)

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

Few grinds fresh nutmeg


Place all in a blender for 30 seconds then freeze overnight in a 2-quart container with a lid.

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© Author: Martha
Cuisine: Mexican Method: blend, freeze