Skip to main content
Epicurious
Cookbooks

Coconut Ice Milk

Freshly shaved coconut makes a lovely garnish; you could also sprinkle some shredded packaged coconut over the top.

Recipe information

  • Yield

    Makes 1 1/2 quarts

Ingredients

2 cups unsweetened coconut milk
2 cups half-and-half
1 cup sugar

Preparation

  1. In a large bowl, whisk together the ingredients. Freeze in an ice-cream maker according to the manufacturer’s instructions. Transfer to airtight containers, and store in the freezer up to 10 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFrozen DessertDessertCoconut MilkSnackNut FreeVegetarianGluten FreeMake AheadNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.