Homemade Coconut Ice Cream
Homemade coconut ice cream is a refreshing, tropical treat that’s easier than ever to make. This simple 5-ingredient ice cream recipe combines rich, creamy coconut milk and the classic vanilla flavor of our pure vanilla extract to make the perfect summer treat.
Ingredients
-
60 grams of cream
-
85 grams superfine sugar
-
4 grams sweetened coconut flakes, toasted (garnish)
Preparation Method
- At least 6 hours before planning to make the ice cream, refrigerate the coconut milk cans to separate the coconut milk from the coconut water. Be careful not to shake or tilt the can to ensure the layers are separated.
- Place a 1000 ml capacity container or loaf pan in the freezer to get quite cold.
- After the coconut milk has cooled, carefully run a knife between the can and the hardened coconut milk.
- Strain the contents through a sieve or strainer. Place the solidified coconut milk in a large bowl with the cream, sugar and vanilla. Reserve the separate coconut water for another use.
- Blend the mixture on low speed in a food processor until the coconut milk is smooth. Increase speed to medium and continue beating until stiff peaks form.
- Place the mixture in the previously frozen container and place a cling film or parchment paper directly on the surface of the whipped mixture.
- Place in the freezer until completely frozen, about 6 hours. Garnish with toasted coconut flakes to serve.
