Try this Coconut Milk Ice Cream recipe, or contribute your own.
Suggest a better description1. In a bowl beat together the sugar and eggs until pale in color, about 5 minutes. Beat in the coconut milk. 2. Freeze in an ice cream maker according to the manufacturers instructions. Serve right away or store in the freezer. TIPS: You may need to allow extra time for hardening in the freezer if your ice cream maker turns out a soft ice cream. You can substitute any good-quality ice cream if you dont have the time and equipment to make the ice creams called for. from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham Posted to MM-Recipes Digest V3 #237 Date: Sat, 31 Aug 1996 09:35:42 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Quart (2004g) | ||
Recipe Makes: 1 | ||
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Calories: 4818 | ||
Calories from Fat: 2183 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.5g | 323 % | |
Saturated Fat 186.5g | 932 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 2115mg | 651 % | |
Sodium 817.5mg | 28 % | |
Potassium 2670.8mg | 70 % | |
Total Carbohydrate 629.1g | 185 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 629.1g | ||
Protein 81.2g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4818
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