Coconut Ice Cream
This Coconut Ice Cream recipe is so simple and yummy!
Servings:
4
Calories:
268
kcal
Ingredients
- 16 oz 1-16oz tub Cool Whip or other dairy-free whipped topping
- 1/2 cup 1/2 cup coconut cream
Instructions
- 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!
Video
Nutrition
Calories:
268
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
16
g
|
Saturated Fat:
12
g
|
Cholesterol:
18
mg
|
Sodium:
83
mg
|
Potassium:
220
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
198
IU
|
Vitamin C:
1
mg
|
Calcium:
126
mg
|
Iron:
1
mg
Copyright © 2013 Saving Dollars and Sense ~ All Rights Reserved
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