Imagine a creamy, luscious dessert that captures the essence of a tropical getaway in every single spoonful. This Fresh Coconut Ice Cream is not just a dessert; it's a culinary escape that promises to tantalize your taste buds and whisk you away to a sun-drenched beach with its rich, velvety texture and pure coconut flavor. Whether you're craving a refreshing summer treat or looking to impress your guests with a homemade delicacy, this recipe is your ticket to dessert heaven.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: International
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions
- In a medium saucepan, combine coconut milk, heavy cream, and sugar. Whisk the mixture thoroughly to ensure the sugar dissolves completely.
- Place the saucepan over medium heat and warm the mixture, stirring constantly. Heat until it reaches just before boiling point, but do not allow to boil. Small bubbles should form around the edges of the pan.
- Remove the pan from heat and stir in vanilla extract. Allow the mixture to cool to room temperature, stirring occasionally to prevent skin formation.
- Once cooled, cover the mixture and refrigerate for at least 2 hours or overnight to ensure the base is thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- During the last 5 minutes of churning, gradually add shredded coconut to incorporate evenly throughout the ice cream.
- Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula.
- Cover the container and freeze for at least 4 hours or until firm before serving.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Use full-fat coconut milk for the richest, creamiest texture possible.
- Chill your mixture thoroughly before churning to ensure a smoother ice cream consistency.
- If you don't have an ice cream maker, you can use the freeze-and-stir method: freeze for 45 minutes, then whisk vigorously, repeating every 30 minutes until desired consistency is reached.
- For extra flavor, toast the shredded coconut lightly before adding to the ice cream for a deeper, nuttier taste.
- Store your ice cream in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
- For a dairy-free version, you can substitute the heavy cream with full-fat coconut cream.
- Allow the ice cream to soften for a few minutes at room temperature before serving for the perfect scoopable texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 3g
Fat: 30g
Saturated Fat: 22g
Cholesterol: 65mg
