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
Scale
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
