Four Ingredient Coconut Ice Cream

July 21, 2012

It's a known fact that nine months of the year, Portland's sky is a constant oyster-grey and there's a never-ending stream of drizzle that starts sometime in September and doesn't end until May. I won't lie. The weather is the worst part about living in Portland. I remember when I was interviewing at Wieden+Kennedy, a local advertising agency that attracts a lot of transplants, it was a running joke amongst the company that employees would sometimes disappear without notice. It was the weather, they explained. It makes people crack.

But the summers -- oh, the summers. In those three precious months, there is no place more beautiful than Portland. The city becomes a vivid picture, filled with flowers, lush greenery, summer dresses and iced coffee.  The sky is a cloudless blue and the trees are an emerald green. This is no exaggeration.

But while the rest of the country has been in a heatwave, Portland has been unkind in the opposite way. The city has been a fickle mistress. June was spent wearing my winter jacket. There have been far too many rainy days than in the Portland summers of my past. And when we finally do have a few days of warmth, they are muggy, sunless days with the sky remaining the oyster-grey of the previous nine months.

Which is why this is an optimistic post. Ice cream is a treat for sunny, sky blue days spent lounging in Ladd's Circle on a picnic blanket:

Everybody knows that coconut is the flavor of summer. Coconut evokes the feeling of being by the water on a warm day, a cool breeze blowing through your hair.

This ice cream is made from one of the easiest ice cream recipes I've ever come across, using just four ingredients to produce the creamiest coconut ice cream I have ever eaten. Feel free to mix in a batch of fresh berries -- everybody knows nothing beats Oregon berries in the summer time:

Now weather, if only you would cooperate. No more sun-less days, okay?

Four Ingredient Coconut Ice Cream
(Adapted from A Pastry Affair --one of my favorite blogs)




(enough for 1 pint)

For Coconut Ice Cream
  • 1 can (around 13.5 oz) full-fat coconut milk
  • 1/2 cup whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract


  1. In the bowl of a freestanding electric mixer with a whisk attachment (or, use a handheld electric whisk), whisk together the milks, sugar, and vanilla extract. Chill in the refrigerator for a minimum of 30 minutes. If you're in a hurry, you can stick the mixture in a metal bowl in the freezer for 10-15 minutes.

  2. Freeze the milk/sugar/vanilla mixture from the first step in your ice cream maker, following the manufacturer's instructions. If you want to add any fruit to your ice cream, add it when the ice cream is nearly finished churning so that the fruit will incorporate evenly into the ice cream.

  3. Transfer the ice cream to an airtight container and freeze for 2-3 hours before serving. This step is important, since this ice cream is creamier and has a tendency to melt faster than regular ice cream. I blame the lack of eggs.



  1. Looks gorgeous (and so creamy)! I could totally use a bowl of that right about now. :)

    1. Thanks so much -- especially for coming up with/sharing this recipe! I merely recreated it. This was probably the best coconut ice cream I'd ever eaten. I love, love, love your blog by the way.

  2. wow. it's really a good contribution to us guys not good at icecream, you know i did some cakes before but the taste it's not good, then i quit, so if you have interesting, you can load to cheap wedding dresses

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