|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 49g||63%|
|Saturated Fat 34g||172%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 0g||1%|
|Total Sugars 37g|
|Vitamin C 1mg||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.|
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.
4 large eggs
1 cup white sugar
2 cups heavy whipping cream
2 cups canned full-fat coconut milk
3 tablespoons flaked coconut, sweetened or unsweetened, optional
2 teaspoons vanilla flavoring, or 2 teaspoons coconut flavoring
Sweetened flaked coconut, for garnish
Steps to Make It
Gather the ingredients.
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.
Place the eggs and sugar in a food processor, mixer, or blender. Process about 1 1/2 to 2 minutes.
Pour this mixture into the top of a double-boiler and place over medium-high heat.
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.
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.
Fold the coconut milk and the flaked coconut (if using) into the whipped cream, stirring to combine.
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.
Pour into the prepared container(s). Set in the freezer and allow to freeze at least 8 hours or overnight.
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.