COCONUT ICE CREAM
Coconut ice cream is a rich and creamy tropical ice cream in the summer season. No need heavy ice cream churners or exotic ingredients, just simple and yet easy ice cream making in home.
The classic ice cream from custard base is altered to coconut flavors and eggless and can also be made vegan or lactose free version . Follow the tips on the last to know how to make these versions.
VEGAN COCONUT ICE CREAM
The only thing that changes in the recipe is heavy cream which can be substituted with coconut cream or by almond paste can be used for more nutritious and flavored coconut ice cream. I prefer adding almond paste which really enhances the coconut ice cream better than than the original recipe.
Even adding cashew paste which really gives more flavor and the texture.
METHOD
Just boil the almonds for 20 minutes and grind it into a fine paste by adding little water and maple syrup or brown sugar.
| S.NO | INGREDIENTS | QUANTITY |
|---|---|---|
| 1. | Coconut mixture as above | 250g |
| 2. | Cashew paste or almond paste | 75g |
| 3. | Maple syrup or brown sugar | 10g |
COCONUT ICE CREAM
Coconut ice cream is a rich creamy tropical dessert made by churning coconut milk with sweeteners and flavorings.
INGREDIENTS
Instructions
PREPARE THE INGREDIENTS
-
Grind the coconut into fine paste without any lumps and no much water.
Grind the coconut with water separately for coconut milk and just 2 times use the coconut milk from one coconut grinding.
Grate the coconut and roast it in medium flame until golden brown.
PREPARE THE COCONUT ICE CREAM
-
In a pan, add coconut milk and let it come to boiling stage which takes around 5 to 10 minutes.
Add sugar, vanilla essence and let it dissolve completely. Condensed milk can also be used.
Add the fine coconut paste and cook for 5 minutes until creamy and smooth.
Remove from flame and rest it to cool down completely before adding to whipped cream
-
FINAL MIXING AND RESTING
Pour the cooled coconut mixture into the whipped cream and stir it well until combined properly.
Add the roasted coconut flakes and stir it up and freeze it for minimum 6 hours or over night.
Then scoop and have it with melted chocolate or any flavoring sauces.
