Creamy Coconut Ice Cream Recipe
Introduction
This creamy coconut ice cream is a tropical treat that’s both rich and refreshing. Made with coconut milk and cream, it offers a luscious, dairy-free dessert perfect for warm days or any time you crave a smooth, exotic flavor.
Ingredients
- 400g can coconut milk
- 400g can coconut cream
- 150g caster sugar
- 50g liquid glucose
- 2 tsp cornflour
- Shaved coconut or toasted coconut flakes, to serve (optional)
Instructions
- Step 1: Combine the coconut milk, coconut cream, caster sugar, liquid glucose, and cornflour in a saucepan over low-medium heat. Stir gently and bring to a simmer, then cook for 1 minute.
- Step 2: Remove the pan from the heat and allow the mixture to cool completely, which should take about 1 hour.
- Step 3: Pour the cooled mixture into an ice cream machine and churn for 30 minutes to 1 hour, following the manufacturer’s instructions. The ice cream will be soft at this point.
- Step 4: Transfer the churned ice cream into a freezerproof container or loaf tin. Freeze for at least 4 hours or overnight until firm enough to scoop.
- Step 5: Serve the coconut ice cream in cones or bowls, topped with shaved coconut or toasted coconut flakes if you like.
Tips & Variations
- For a nuttier flavor, lightly toast the coconut flakes before serving.
- If you don’t have liquid glucose, you can substitute with honey or golden syrup, although texture may vary slightly.
- To add a refreshing twist, stir in some chopped pineapple or mango before freezing.
Storage
Store the ice cream in an airtight container in the freezer for up to three months. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this coconut ice cream without an ice cream machine?
Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes to break up ice crystals until smooth, but the texture may be less creamy than with a machine.
Is this ice cream dairy-free?
Yes, this recipe uses coconut milk and cream instead of dairy, making it suitable for those avoiding dairy products.
Print
Creamy Coconut Ice Cream Recipe
- Total Time: 5 hours 15 mins
- Yield: About 6 servings 1x
- Diet: Vegan
Description
This creamy and indulgent Coconut Ice Cream recipe combines rich coconut milk and cream with a touch of sweetness, perfectly churned to silky smoothness. Naturally dairy-free and bursting with tropical flavor, it’s an ideal homemade treat for coconut lovers looking for a refreshing dessert.
Ingredients
Ice Cream Base
- 400g can coconut milk
- 400g can coconut cream
- 150g caster sugar
- 50g liquid glucose
- 2 tsp cornflour
To Serve
- Shaved coconut or toasted coconut flakes (optional)
Instructions
- Combine Ingredients: Tip all of the ingredients, except the coconut flakes, into a saucepan over low-medium heat. Gently bring the mixture to a simmer while stirring to dissolve the sugar and prevent burning. Cook for 1 minute at the simmering stage.
- Cool the Mixture: Remove the saucepan from the heat and allow the mixture to cool completely at room temperature, which will take about 1 hour. Cooling is important to ensure proper churning and texture development in the ice cream.
- Churn the Ice Cream: Pour the cooled mixture into your ice cream machine. Churn for 30 minutes to 1 hour according to your machine’s instructions. The mixture will have a soft-serve consistency after churning.
- Freeze to Firm Up: Scrape the churned ice cream into a freezerproof container or loaf tin. Freeze it for at least 4 hours or overnight until firm and scoopable.
- Serve: Serve the coconut ice cream in cones or bowls. Garnish with shaved coconut or toasted coconut flakes if desired for an extra layer of texture and flavor.
Notes
- Liquid glucose helps to create a smoother texture and prevents ice crystallization.
- Make sure the mixture is completely cooled before churning to help the machine work efficiently and improve texture.
- If you don’t have an ice cream machine, you can freeze the mixture and stir every 30 minutes to break up ice crystals until smooth.
- The ice cream keeps well frozen for up to three months in an airtight container.
- To toast coconut flakes, place them in a dry pan over medium heat and stir frequently for 2-3 minutes until golden and fragrant.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: coconut ice cream, dairy-free ice cream, vegan dessert, homemade ice cream, tropical dessert
