I have frozen leftover coconut milk many times. I haven't used it in ice cream because I've just had a half can at a time. But in cooked dishes you cannot tell it was frozen.

I think you will be fine thawing yours and using it in ice cream.

I have made ice cream using coconut milk several times, but not chocolate, I'd love it if you would share your recipe.

Lee

Thanks Lee! I probably will give it a try when the cans got thawed out. By the way, can I thaw it in room temperature instead of the fridge? I found a chocolate coconut ice cream recipe online but I have not tried it. Once I tried it and if it's any good I will send you the link. Thanks again!

Opps! I didn't see your question and it's probably after the fact now, but yes, you can thaw it at room temperature. I'll be watching to see how you like the ice cream.

Lee

Lee, I did it! It turned out beautifully, and it's to die for. My husband and my 7-year-old couldn't stop eating it. I got the recipe online somewhere but it's quite simple:
3 cups (about two cans) full fat coconut milk (the low fat stuff won't work)
2/3 cup cocoa powder
6 TBSP agave syrup (I didn't have any so used honey instead)
1 tsp vanilla extract

Cream together coconut milk, cocoa, sweetener, and vanilla extract. Pour into machine and make according to your machine's instructions.

I find it very easy to make and it's very delicious. Give it a try and I bet you will love it.

Thanks, with your great rating of the ice cream and the ease with which it goes together, I will certainly try it soon.

Lee

I bet you that recipe came from Elana's Pantry. She's a big time Agave user and I think she has a raspberry one too..

I copied down her recipe and I'm sure it's the same one.

I use coconut milk in my coffee instead of half n half sometimes.

Terri, think I got it off a site called Nourishing Gourmet. It could be related to Elana's Pantry but I am not sure.

Lee, I do have on complaint about this recipe. It's all good except it doesn't freeze well. When I first looked at the recipe I thought I might have a problem trying to scoop out the leftover ice cream after the first day. Then I thought with all that fat it might be all right. When I made it yesterday it was very good. The texture and flavor were just beautiful. Since I worried about the "scoopability" of the ice cream, I checked the texture of it after an hour of freezing. It was just about perfect. Yesterday was a hot day and the ice cream was a bit soft even after 30 minutes in my ice cream maker. An hour of freezing firmed everything up and I could scoop it out without any problem. I checked again this morning, it was frozen solid!

The next time I use this same recipe I probably will freeze the leftovers in separate popsicle molds. In that case, I won't have to chisel out the frozen dessert.

Oh Kim Harris' site..I love her site too...Yep..she got it from Elana....

And even Kim suggests to add a touch of alcohol (if you can) to help with the frozen solidness..LOL

I can't decide...chocolate or Raspberry....first.....

Unfortunately I couldn't use alcohol because of our 7-year-old. As solid as it was, the ice cream didn't last very long. Every bit was gone before the afternoon today. :-)

I may try to use half coconut milk half cream next time. Wonder if that will help the texture...

I understand about the alcohol..I only use it for the family if I'm "cooking it out"...

My general recipe I use, is egg free and I use cream and whole milk..it can get pretty solid if I chose to use more milk than cream. So the cream might just lift it up a bit.

:>)

I wanted to make coconut ice cream today and found this recipe here, but I did not follow it exactly. Instead I used

1
can (18 oz) coconut cream
1-1/2
cups heavy cream
1/2
cup coconut milk
2/3 cup sugar
2
tbsp Amaretto

I had considered making a custard, since I was using some coconut milk (which is very thin and freezes solid), but I thought the Amaretto would soften it sufficiently. I bought the coconut cream (Savoy brand) at a Thai market, and it was larger than I expected - more than two cups.

I have no idea how this will turn out, but I will adjust the recipe next time if I do not love it. Kevin does not like coconut (except in curry, and I do not like coconut in curry), and so it is best for me to make something frozen if I use coconut. Coconut ice cream is one of my all time favorites, and it reminds me of being on the beach in Mexico, where the ice cream is made from fresh coconuts.

I was inspired to make this ice cream because I bought some coconut milk eggnog and like that as much as I do regular eggnog. I'm also thinking of buying some eggnog that I like and putting it directly into the ice cream maker. Low temps lately have been in the mid to upper 50s, and so it hasn't been all that cold here, although it's supposed to dip down to 45° Christmas morning, which is about as cold as it gets here. This week-end it is not supposed to get above 60°, which is pretty rare, but I will be eating ice cream anyway.