This recipe for homemade coconut ice cream is similar to the "ices" that can be purchased from street-side vendors in Thailand and other Southeast Asian countries. If you've had this kind of ice cream before, you know it's more like a cross between ice cream and sorbet—it's lighter and not as creamy as we're used to in the West, but has a deliciousness of its own. It has tons of tropical coconut flavor and is healthier than a lot of store-bought ice creams.
Also, this recipe is much simpler to make, not requiring the use of an ice cream maker. And, unlike most homemade ice cream recipes, it doesn't involve a lot of stirring once you've put it in the freezer.
Serve up a scoop or two for the perfect summertime treat. Even better, top with slices of mango and a dollop of coconut liqueur for a nice adult treat any time of the year.
Ingredients
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4 large eggs
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1 cup white sugar
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2 cups heavy whipping cream
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2 cups canned full-fat coconut milk
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3 tablespoons flaked coconut, sweetened or unsweetened, optional
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2 teaspoons vanilla flavoring, or 2 teaspoons coconut flavoring
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Sweetened flaked coconut, for garnish
Steps to Make It
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Gather the ingredients.
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Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need several), or you can reuse a plastic ice cream tub.
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Place the eggs and sugar in a food processor, mixer, or blender. Process about 1 1/2 to 2 minutes.
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Pour this mixture into the top of a double-boiler and place over medium-high heat.
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Cook for 8 to 10 minutes, stirring continuously with a whisk until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
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Pour the heavy cream into the food processor. Blitz until the cream becomes very thick and stiff peaks form, approximately 1 minute. Scoop the cream into a large mixing bowl.
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Fold the coconut milk and the flaked coconut (if using) into the whipped cream, stirring to combine.
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Now add the cooked egg/sugar mixture as well as the vanilla or coconut flavoring, gently stirring everything together by hand. You should end up with a thick, white batter-like mixture.
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Pour into the prepared container(s). Set in the freezer and allow to freeze at least 8 hours or overnight.
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To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconut flavor, top with a little sweetened flaked coconut.
What is Coconut Milk?
As coconut liquid is becoming more popular in cuisine and thus more readily available at the supermarket, you may get a bit confused over the different options. Coconut cream, coconut milk, and coconut water are all coconut products that are used in differing ways. Coconut milk is basically a non-dairy type of milk, while coconut cream is an unsweetened thickening agent; coconut water is actually a drink that is very hydrating and refreshing.
Nutrition Facts (per serving) | |
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615 | Calories |
49g | Fat |
40g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 615 |
% Daily Value* | |
Total Fat 49g | 63% |
Saturated Fat 34g | 172% |
Cholesterol 214mg | 71% |
Sodium 89mg | 4% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 0g | 1% |
Total Sugars 37g | |
Protein 8g | |
Vitamin C 1mg | 6% |
Calcium 85mg | 7% |
Iron 3mg | 18% |
Potassium 303mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |