Creamy Coconut Ice Cream Recipe
Introduction
Coconut ice cream is a rich and creamy treat that captures the tropical flavors of coconut milk and cream. It’s naturally dairy-free and perfect for a refreshing dessert on warm days or anytime you crave a smooth, coconutty delight.
Ingredients
- 400g can coconut milk
- 400g can coconut cream
- 150g caster sugar
- 50g liquid glucose
- 2 tsp cornflour
- Shaved coconut or toasted coconut flakes, to serve (optional)
Instructions
- Step 1: Combine the coconut milk, coconut cream, caster sugar, liquid glucose, and cornflour in a saucepan over low-medium heat. Stir gently and bring the mixture to a simmer.
- Step 2: Cook the mixture for 1 minute while stirring, then remove from heat and let it cool completely for about 1 hour.
- Step 3: Pour the cooled mixture into an ice cream machine and churn according to your manufacturer’s instructions, usually between 30 minutes to 1 hour. The ice cream will be soft at this point.
- Step 4: Transfer the churned ice cream into a freezerproof container or loaf tin. Freeze for at least 4 hours or overnight until firm enough to scoop.
- Step 5: Serve the coconut ice cream in cones or bowls, topped with shaved or toasted coconut flakes if you like.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of salt to balance the sweetness.
- To toast coconut flakes, lightly bake them in the oven at 160°C (320°F) for 5 minutes, stirring occasionally.
- If you don’t have an ice cream machine, freeze the mixture in a container and stir thoroughly every 30 minutes until smooth and frozen.
Storage
Store the coconut ice cream in an airtight freezerproof container for up to three months. To soften before serving, leave it at room temperature for a few minutes or warm the scoop gently with a spoon.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make coconut ice cream without an ice cream machine?
Yes, freeze the mixture in a shallow container and stir vigorously every 30 minutes until it’s evenly frozen and creamy. This prevents ice crystals and mimics the churning process.
Is this ice cream dairy-free?
Yes, this recipe uses coconut milk and cream, making it suitable for those avoiding dairy or following a vegan diet.
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Creamy Coconut Ice Cream Recipe
- Total Time: 5 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Diet: Vegan
Description
A creamy and rich homemade coconut ice cream made with coconut milk, coconut cream, and lightly sweetened with caster sugar and liquid glucose. This dairy-free dessert is churned to a smooth consistency and finished with optional toasted coconut flakes for added texture and flavor.
Ingredients
Ice Cream Base
- 400g can coconut milk
- 400g can coconut cream
- 150g caster sugar
- 50g liquid glucose
- 2 tsp cornflour
Toppings (Optional)
- Shaved coconut or toasted coconut flakes, to serve
Instructions
- Combine Ingredients: Tip all of the ingredients, except the coconut flakes, into a saucepan over low to medium heat. Stir gently while heating to ensure the sugar and cornflour dissolve completely and avoid lumps.
- Simmer the Mixture: Bring the mixture to a gentle simmer and cook for 1 minute, stirring constantly. This helps to slightly thicken the mixture and activate the cornflour.
- Cool the Mixture: Remove the saucepan from the heat and let the mixture cool completely, which will take about 1 hour. Cooling is essential before churning to achieve the right texture.
- Churn the Ice Cream: Pour the cooled mixture into an ice cream machine and churn for 30 minutes to 1 hour, following the manufacturer’s instructions. The ice cream will be soft at this stage.
- Freeze Until Firm: Transfer the churned ice cream into a freezerproof container or loaf tin. Freeze for a minimum of 4 hours, or overnight, until firm enough to scoop.
- Serve: Scoop the ice cream into cones or bowls and optionally top with shaved or toasted coconut flakes for added crunch and flavor.
Notes
- If you don’t have an ice cream machine, you can freeze the mixture in a container and stir every 30 minutes to break up ice crystals until firm.
- Liquid glucose helps to improve texture and reduce iciness, but you can substitute with honey or corn syrup if unavailable.
- For a more intense coconut flavor, try lightly toasting the coconut flakes before serving.
- This coconut ice cream is dairy-free, making it suitable for those with lactose intolerance.
- Store in an airtight container in the freezer for up to three months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: International
Keywords: Coconut ice cream, dairy-free ice cream, vegan dessert, homemade ice cream, coconut cream dessert
