Nutmeg-infused Coconut Ice Cream

Indulge in the tropical flavors of Grenada with this Nutmeg-infused Coconut Ice Cream. This creamy and refreshing dessert is the perfect way to cool down on a hot day while savoring the unique spices of the Caribbean.

Nutmeg-infused Coconut Ice Cream

Ingredients

  • 2 cans (13.5 oz) coconut milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. In a saucepan, combine the coconut milk, heavy cream, sugar, vanilla extract, nutmeg, and salt.
  2. Heat the mixture over medium heat, stirring occasionally, until it begins to steam but not boil.
  3. Remove from heat and let the mixture cool to room temperature.
  4. Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
  5. Transfer the churned ice cream to a freezer-safe container and freeze for at least 3 hours, or until firm.
  6. Scoop and serve the nutmeg-infused coconut ice cream, garnished with a sprinkle of ground nutmeg if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
4 hours
Cooking method
Freezing

Nutritional facts per 1 serving

Calories
250 per serving
Fat
15g
Carbohydrates
25g
Protein
3g

Supplies

Saucepan Ice cream maker Freezer-safe container

Tools

Ice cream scoop Measuring cups and spoons

Serving suggestions

Serve the nutmeg-infused coconut ice cream in chilled coconut shells for an extra tropical presentation.

Tips & tricks

For an extra burst of flavor, sprinkle a pinch of freshly grated nutmeg over each serving just before serving.

Cost

$10