Coconut Ice Cream With Rum Recipes

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COCONUT RUM CREAM

We loved drinking a little coconut rum cream in our morning coffee on vacation in Jamaica, but could never find it when we returned home. After looking up several recipes I decided to make some adjustments and came up with my own version. Add a little to your coffee or serve over ice as a cocktail.

Provided by jdilenge

Categories     Drinks Recipes     Cocktail Recipes     Rum Drinks Recipes

Time 20m

Yield 32

Number Of Ingredients 8



Coconut Rum Cream image

Steps:

  • Heat cream and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until chocolate is melted; remove from heat and cool.
  • Blend cooled chocolate mixture, sweetened condensed milk, rum, coffee granules, cinnamon, vanilla extract, and coconut extract together in a blender on high speed until smooth.

Nutrition Facts : Calories 95 calories, Carbohydrate 8.4 g, Cholesterol 14.9 mg, Fat 4.5 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.8 g, Sodium 19.9 mg, Sugar 8 g

1 cup heavy whipping cream
1 (2.6 ounce) bar milk chocolate candy bar
1 (14 ounce) can sweetened condensed milk
1 cup dark rum
4 teaspoons instant coffee granules
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon coconut extract

COCONUT ICE CREAM WITH RUM

In South America, where this frozen treat is quite popular, it's called Helado de Coco con Ron - Coconut Ice Cream with Rum. This is an easy version of the recipe that can be made at home without the use of an ice cream maker. It's a refreshing treat made with common pantry items like coconut milk, cream, sugar, fresh grated...

Provided by Vickie Parks

Categories     Ice Cream & Ices

Time 6h30m

Number Of Ingredients 7



Coconut Ice Cream with Rum image

Steps:

  • 1. Combine coconut milk, cream and sugar in a medium size saucepan, and heat over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add the coconut extract and rum. Adjust rum and/or coconut extract to your liking. Allow mixture to cool completely.
  • 2. Place the creamy mixture in a freezer-proof plastic container, cover with lid, and freeze for 1 hour or until it's semi-frozen but still quite soft.
  • 3. With an electric mixture, beat the semi-frozen mixture for a few minutes or until softened. Return mixture to the plastic container, and place in freezer for 1 more hour. Then repeat this beat/freeze process 3 or 4 times total until the mixture reaches a creamy, smooth consistency. Add the 1/2 cup grated coconut to the mixture during the final time you beat with the mixer. (The beating step can be done with a blender or food processor.) After the final process of beating, return the creamy smooth ice cream to the plastic container and place in freezer for several hours or until completely frozen.
  • 4. The ice cream can be served as is, or it's also excellent with a generous pinch of toasted coconut sprinkled on top of each scoop.

2 (14-oz) can(s) unsweetened coconut milk
1 cup whipping cream
1 cup granulated sugar
1 tsp coconut extract (optional - but is a great addition)
6 Tbsp aged dark rum (or rum extract)
1/2 cup fresh coconut, grated or shredded
1/4 cup grated coconut, gently toasted - optional garnish for serving

NO-CHURN COCONUT ICE CREAM

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 6h

Yield Makes 1 1/2 quarts

Number Of Ingredients 6



No-Churn Coconut Ice Cream image

Steps:

  • In a large bowl, whisk together sweetened condensed milk, coconut oil, rum and salt. In a separate bowl, beat cream on high until stiff peaks form, about 1 1/2 minutes.
  • Whisk half the cream into milk mixture. Fold in remaining cream. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Freeze until firm, at least 6 hours, and up to 1 week.

1 can (14 ounces) sweetened condensed milk
1/4 cup unfiltered coconut oil, melted
3 tablespoons Malibu Original rum
1/4 teaspoon coarse salt
2 cups heavy cream
Coconut flakes, for serving

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