If you just can’t live with yourself if you use anything but fresh coconut to make your coconut ice cream—and I agree there is a difference—use the preceding recipe. However, if you are short on time, this is a very good quick compromise. Use the recipe for Vanilla Ice Cream, replacing 2 cups (480 ml) half-and-half with unsweetened, canned coconut milk, and use only 4 ounces (115 g) sugar.