How to make coconut ice cream ?
Coconut ice cream is a rich creamy tropical dessert made by churning coconut milk with sweeteners and flavorings.
Coconut ice cream is a luscious, dairy-free dessert crafted from rich coconut milk, celebrated for its creamy texture and tropical flavor. This refreshing treat offers a perfect balance of natural sweetness and smoothness, making it an ideal choice for those seeking a unique and indulgent ice cream experience.
Whether enjoyed on its own or paired with fresh fruit, coconut ice cream provides a delightful escape to the tropics with every bite. It's also a fantastic option for vegans and those with dairy sensitivities, ensuring everyone can savor its exotic taste.
Ingredients
- 200 ml Coconut milk 2 coconut
- 75 g Sugar
- 5 ml Vanilla essence
- 75 g Whipped heavy cream
- 25 g Grated coconut
- 30 g Coconut paste Use only if tender coconut is available
- 3 g Salt
Instructions
PREPARE THE INGREDIENTS
Prepare the coconut milk fresh if possible
Grind the tender coconut into fine paste without any lumps and no much water. Grind the coconut with water 50 ml separately for coconut milk and just 2 times use the coconut milk from one coconut grinding. Grate the coconut and roast it in medium flame until golden brown.
Without Ice cream churner
- In a pan, add coconut milk and let it come to boiling stage which takes around 5 to 10 minutes. Add sugar, vanilla essence and let it dissolve completely. Condensed milk can also be used. Add the fine coconut paste and cook for 5 minutes until creamy and smooth. Remove from flame and rest it to cool down completely before adding to whipped cream. Pour the cooled coconut mixture into the whipped cream and stir it well until combined properly. Add the roasted coconut flakes and stir it up and freeze it for minimum 6 hours or over night. Then scoop and have it with melted chocolate or any flavoring sauces.
With Ice cream churner
- Prepare the Mixture: In a medium saucepan, combine the coconut milk, heavy cream, sugar, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved. Do not let the mixture boil.
- Cool the Mixture: Remove the saucepan from the heat and let the mixture cool to room temperature. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight. This ensures that the mixture is cold enough for churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. If you don’t have an ice cream maker, pour the mixture into a shallow dish, place it in the freezer, and stir every 30 minutes until it reaches the desired consistency.
- Add Texture: If you’re adding shredded coconut, fold it into the ice cream during the last few minutes of churning. This adds a delightful texture and enhances the coconut flavor.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm. For best results, let the ice cream sit at room temperature for a few minutes before scooping.
Notes
Tips for Perfect Coconut Ice Cream
- Use Full-Fat Coconut Milk: Full-fat coconut milk and coconut cream are essential for achieving a rich, creamy texture. Light coconut milk will result in a less creamy ice cream. If possible try to make own coconut milk.
- Chill the Mixture Thoroughly: Ensuring the mixture is thoroughly chilled before churning helps the ice cream freeze faster and improves the texture.
- Don’t Over-Churn: Over-churning can lead to a grainy texture. Churn the ice cream just until it reaches a soft-serve consistency.
Nutrition
Calories: 316kcal | Carbohydrates: 19.6g | Protein: 1g | Fat: 10.1g | Saturated Fat: 7.6g | Cholesterol: 13mg | Sodium: 164mg | Potassium: 113mg | Fiber: 0.3g | Sugar: 17.5g | Calcium: 13mg | Iron: 1mg