Coconut ice cream
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
55 mins
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Servings
8 to 10
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Course
Dessert
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Cuisine
South American, Ecuadorian
Coconut ice cream
Description
The recipe begins by heating coconut milk, heavy cream, and sugar together until the sugar dissolves fully, creating a rich base. Dark rum and coconut extract are stirred in to add complexity and deepen the coconut flavor. The mixture is cooled completely before freezing.
For ice cream machine users, the mixture is churned according to the manufacturer's instructions, adding freshly grated coconut near the end of the churning process to disperse it evenly. For those without a machine, the mixture is placed in a freezer-safe container and frozen in stages, softened and whipped with a mixer or blender every hour for several repetitions until it reaches a smooth, creamy consistency, folding in the grated coconut in the last mix.
Toasted coconut is sprinkled on before serving to add a toasty contrast to the creamy, cold ice cream. This dessert offers a rich coconut experience with the added flavor of rum and a pleasant textural element from the coconut bits.
Ingredients
- 2 cans coconut milk ~14 fl oz/~400ml each can, unsweetened
- 1 cup heavy cream
- 1 cup sugar could also replace heavy cream and sugar for condensed milk
- 1 teaspoon coconut extract optional
- ½ to 1 cup coconut can use frozen fresh coconut - found at Asian grocery stores, adjust based on preference, fresh grated
- 6 tablespoons dark rum can use 1-2 teaspoons rum extract instead for flavor without alcohol
- coconut toasted, to garnish
Instructions
- In a medium sized sauce pan, combine the coconut milk, cream, and sugar, heat and mix until the sugar has dissolved completely.
- Mix in the rum and coconut extract. Taste and adjust the amount of rum or coconut extract based on your taste preference. Let the mix cool down completely.
- Prepare the ice cream according to your machine’s instructions. Add the freshly grated coconut at the end.
- For the non-ice cream machine option, place the coconut milk mix in a plastic or metal freezer friendly container and freeze for 1 hour. It should be semi-frozen, but still somewhat soft. Remove from the freezer and use an electric mixer to soften the mix. You can also place it in a food processor or a blender and mix (just make sure your blender is powerful enough to blend frozen foods). Return to the freezer and let it rest for another hour, then repeat the process for 3-4 times or until you’ve achieved the desired smoothness, add the freshly grated coconut during the last time that you mix it.
- Let the ice cream rest in the freezer for a couple of hours before serving.
- Serve the coconut rum ice cream with toasted coconut shavings or with your choice of fresh fruit.
User Reviews
Overall Rating
4.9
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