Toasted Coconut Ice Cream
So rich and creamy with full-on, extra-nutty, toasted coconut flavour this egg-free ice cream is so easy and has just FOUR ingredients.
If you have an ice cream maker that needs the inner bowl freezing, remember to put it in the freezer the night before. It's also recommended that the ice cream base is prepared in advance so it has time to chill.
No ice cream machine? See Recipe Notes below for making by hand.
Please read the accompanying blog post before starting.
Ingredients
- 175 ml coconut milk (full fat, from a can: see Recipe Notes)
- 90 g caster sugar
- 200 ml double cream
- 40 g desiccated coconut
Instructions
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If the coconut milk has separated into liquid and solid: tip into a blender or suitable container and whizz or whisk until thoroughly combined into a thick, smooth liquid.
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Measure the correct amount of coconut milk into a jug and tip in the caster sugar.
Briefly hand whisk until the sugar has dissolved into the coconut milk.
Pour in the double cream and hand whisk until thoroughly combined.
Chill in the fridge until ready to churn.
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While the ice cream base is chilling, toast the desiccated coconut:
Put a frying pan over medium low heat and put in the coconut in a single layer.
Cook, stirring and turning almost constantly, until all the coconut is crisp golden brown (3 - 5 minutes).
Tip onto a piece of kitchen paper and spread out to cool.
When completely cold, store in an airtight container in the fridge.
Make the Toasted Coconut Ice Cream
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Put the container in which you're going to store the ice cream into the freezer to chill.
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Remove the ice cream maker inner bowl from the freezer and put it into the ice cream maker.
Tip: for most ice cream makers, you'll need to get it running BEFORE you pour in the ice cream base so it doesn't immediately freeze on contact instead of churning.
Slowly pour the ice cream base into the ice cream maker and churn until almost done or follow the manufacturer's instructions for your machine.
When the ice cream looks like a few minutes away from being done, slowly pour in the toasted coconut (reserve a little for serving if liked)
Switch off when the ice cream is done and the toasted coconut has been distributed through the mixture.
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Transfer the churned ice cream to your chilled container.
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Put in the freezer to firm up to your preferred consistency (from 2 - 4 hours for soft serve, 6 - 8 or overnight for firmer: exact timings will depend on your ice cream maker and freezer.
If set firm, transfer the ice cream to the fridge 15 - 30 min before serving or a few minutes at room temperature. Serve with any reserved toasted coconut sprinkled over.
Can be stored frozen for up to 2 weeks, but flavour at its best within the first week.
Recipe Notes
Coconut Milk. For the best results, only use full fat coconut milk from a can NOT the thin stuff in cartons. Check the label and aim for a coconut content of at least 50 per cent, ideally 68 - 70 per cent. Note that ice cream made with lower percentages will be less rich and may set firmer.
Making Toasted Coconut Ice Cream without an ice cream machine.
- Toast the desiccated coconut as per the recipe.
- Dissolve the sugar into the coconut milk as per the recipe.
- Whip the double cream until thick, using electric beaters if possible.
- Fold the sweetened coconut milk and the toasted desiccated coconut into the whipped cream until thoroughly combined.
- Put in a chilled container and freeze for 1 hour. Stir or hand whisk, incorporating any frozen areas around the sides into the rest of the mixture, then return to the freezer for another hour. Repeat twice more, freezing between each stirring/whisking.
- Return to the freezer until your preferred consistency is reached.