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Ben & Jerry's Coconut Ice Cream

recipe at a glance
Rating: 5/5 5 stars
7 reviews
2 comments

ready in: 1-2 hrs
serves/makes:   1 qt
  

recipe id: 4317
Ben & Jerry's Coconut Ice Cream Recipe
photo by: Rosanne
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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

437 calories, 37 grams fat, 25 grams carbohydrates, 5 grams protein per 1/2 cup. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
571%
number of 4 star votes on this recipe
114%
number of 3 star votes on this recipe
114%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
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number of unrated comments on this recipe2



Guest at CDKitchen.com




REVIEW: recipe rating
This 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.


Registered Member at CDKitchen.com
Member since:
May 10, 2010





REVIEW: recipe rating
OMG this is rich and yummy!!


Guest at CDKitchen.com




REVIEW: recipe rating
I 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.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
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


Registered Member at CDKitchen.com
Member since:
May 30, 2012





REVIEW: recipe rating
I 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.


Guest at CDKitchen.com




REVIEW: recipe rating
This 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!!


Guest at CDKitchen.com

Dawg

COMMENT:
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?


Guest at CDKitchen.com




REVIEW: recipe rating
This 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!


Guest at CDKitchen.com




REVIEW: recipe rating
Used 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.