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- #4317
A dozen recipes in one. Three different ice cream base options, with scrumptious variations like coconut rum or chocolate chip. Fire up the ice cream maker, things are about to get tasty!
serves/makes:
ready in:
1-2 hrs
10 reviews
4 comments
ingredients
Sweet Cream Base I
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
Sweet Cream Base II
2 cups heavy or whipping cream
3/4 cup sugar
2/3 cup half and half
Sweet Cream Base III
2 cups light cream
1 cup sweetened condensed milk, cold
1 can (15 ounce size) coconut cream, such as Coco Lopez
directions
Select a Sweet Cream Base option.
Prepare the Sweet Cream Base. Add the coconut cream and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Variations:
Coconut Almond: Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.
Coconut Chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.
Coconut Rum: Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.
Sweet Cream Base
Sweet Cream Base I: Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Sweet Cream Base II: This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.
Sweet Cream Base III: This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk.
Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
added by
recfoodrecipes
nutrition data
437 calories, 37 grams fat, 25 grams carbohydrates, 5 grams protein per 1/2 cup. This recipe is low in sodium.
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reviews & comments
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Darka REVIEW:
August 14, 2020Great recipe - I use the raw eggs- have this made this recipe over & over again- everyone loves it! I use the cream base one and add some shredded unsweetened coconut flakes near the end.
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DallasSportsPrincess July 31, 2019
I tried version 1 and mine isnât setting up either. What did I do wrong?
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Hellsbells REVIEW:
July 25, 2019Base 1 works the best for me. It is the same sweet base that was published in the Ben and Jerry's making ice cream book. almost 20 years ago. You do not cook the eggs (yolks and whites) but whisk them for 2 minutes before adding the sugar and then whisk for a further minute. Add heavy/ double cream 2:1 for whole milk. I then added the coconut milk and whisked for a further minute. I put mine in an ice cream maker to churn for 30 minutes before adding desiccated coconut and churning for another 5 minutes before decanting and putting in a freezer box.
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Guest Foodie REVIEW:
January 18, 2017I used base 1 and didn't cook the eggs. Still alive to make more. I melted semi-sweet chocolate with some coconut oil and poured it into the machine just before the ice cream was completely frozen- YUM!
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Guest Cook May 10, 2015
Haven't tried recipe yet but noticed the lack of cooking instructions on base 1. I see others noticed it as well, will try cooking just until thickened and let you know how it turned out.
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Guest Foodie REVIEW:
July 4, 2014This ice cream was delicious! I used Base I. Yes, there were raw eggs in there. No, my family did not get salmonella and die. It wasn't as sweet as commercial ice creams, but it was much better in my opinion. I added sweetened coconut flakes and chopped pecans and topped each bowl with toasted coconut.
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Fanaticxyz REVIEW:
November 2, 2013OMG this is rich and yummy!!
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Simi Beth REVIEW:
March 12, 2013I made this using base #3 and not only did it come out WAY too sweet (like, sweeter than frosting), it never set up well, probably due to an excessive amount of sugar. I think it might be because the coconut cream I used was sweetened (though I used the Coco Lopez brand, as the recipe suggested); in the future, I would try subbing unsweetened coconut milk for the coconut cream. The original proportions are suitable, without any adjustment needed, for freezing in a 1.5 qt ice cream maker.
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Guest Foodie September 24, 2012
I havent tried the recipe, Im just curious... one of the bases (II) says its easier because it doesnt require cooking, none of the bases said anything about cooking it... do we cook them? I noticed that base I has eggs in it so hopefully you cook it first... can someone who has tried it let me know if we cook it and if so for how long. thanks
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snicklefritz55 REVIEW:
June 7, 2012I was fortunate to have eaten Haupia ice cream while in Hawaii and was searching for a recipe to mimic it. I not only found it in this recipe, I think it surpassed it! I used Base 1 and the only change I made was to use Silk coconut milk rather than whole milk. My next goal is to make a lower calorie version of this without compromising the excellent quality.
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Guest Foodie REVIEW:
May 30, 2010This is the best ice cream ever. It's rich, so you don't need much. It's great, easy to make, and it freezes well. One tip that I will follow next time: don't put the cream of coconut in the fridge before you use it.... it will leave small lumps of coconut cream in the finished product (not a bad thing, just would be nice for it to be completely smooth). You have to try this... it's amazing!! I'm gonna try almond joy milkshakes tomorrow!!
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Dawg August 1, 2009
Followed the base I recipe and then tried to freeze it in my ice cream churn. It never would setup. I have no idea if it is any good or not it churned for over 6 hours now and still nothing. I saw no instructions to indicate that it needed to be cooked, which base II referred to. Did I miss something?
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CoconutLover REVIEW:
July 4, 2009This ice cream was so good and creamy! I used Base 1 and followed the recipe exactly. I added chocolate chips and a little bit of flaked coconut for texture. Will definitely keep this recipe handy!
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Guest Foodie REVIEW:
June 30, 2009Used base 1. Wow, Fantastic!!We did it 2 ways. 1st time by recipe with toasted coconut and loved it. 2nd time added toasted almonds & coconut then a fudge swirl. Tasted just like an almond joy.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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