Coconut milk is naturally thick and fatty with a delicious nutty taste. When mixed with sugar and vanilla and then frozen, coconut milk turns into a cream-like dish with a hint of tropical flavor. You can make traditional coconut ice cream with milk and eggs, or try a dairy-free version which is just as delicious as regular ice cream. Both versions can be made with or without an ice cream maker.
Ingredients
Traditional Coconut Ice Cream
- 1 cup milk
- 1 cup heavy cream
- 1 cup coconut milk
- 4 egg yolks
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Milkless Coconut Ice Cream
- 3 1/2 cups coconut milk (2 cans)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Step
Method 1 of 3: Traditional Coconut Ice Cream
Step 1. Bring the milk to a boil slowly
Place the milk, heavy cream and coconut milk in a saucepan over medium heat. Heat the milk until the mixture is frothy. Do not let this mixture boil completely. Remove the pot from the stove.
A note on coconut milk: choose high fat coconut milk, and not low fat, for the best taste. Distinguish between coconut milk and coconut cream, because these two products are different. It's normal for coconut milk to separate during storage, spoon it into a saucepan and mix to bring it back together
Step 2. Beat eggs, sugar and salt
In a separate bowl, combine the eggs, salt and sugar with an egg beater. Stir until the sugar dissolves and the mixture becomes light, fluffy and pale yellow in color.
Step 3. Slowly add the milk to the egg mixture
Slowly pour the still-hot milk mixture into the egg mixture while continuing to stir the mixture in the bowl with your other hand. If you pour too quickly or don't stir constantly, the hot liquid may overcook the eggs. Pour in a continuous slow stream while stirring it.
Step 4. Heat the dough to thicken it
Place the dough back in the pan and heat over medium heat. Stir constantly while waiting for the dough to cook slowly and start to thicken. When the mixture is thick enough to coat the back of your spoon, the ice cream mixture is ready. The time required is usually about 10 minutes.
Don't cook the dough too quickly, or it will spoil the texture. Cook slowly while continuing to stir until soft and thick
Step 5. Cool the dough
Pour into a bowl and place in a larger bowl of iced water. Stir every few moments and let it cool completely before you freeze.
Step 6. Freeze the ice cream
Pour the ice custard into the ice cream freezer and freeze according to the instructions for use. In most cases you will be asked to put the ice cream custard in the freezer for a few hours until it solidifies and is scoopable,
If you don't have an ice cream maker, freeze it in the following way: pour the chilled ice cream custard into a shallow baking dish. Cover with plastic wrap and freeze for 45 minutes, then open the wrapper and stir in the ice cream custard to let air in. Wrap again, place in the freezer and repeat every 45 minutes until dough is frozen and scoopable. The more often you stir, the lighter and smoother your ice cream will be
Method 2 of 3: Milkless Coconut Ice Cream
Step 1. Blend all ingredients
Put the coconut milk, sugar and vanilla in a blender. Blend everything until smooth and creamy. Taste the mixture and add a little more sugar or vanilla if you like.
- A note about coconut milk: you will get the best taste of ice cream by using high fat coconut milk. Be sure to use coconut milk and not coconut cream, which is a different product. Coconut milk will naturally separate during storage. Pour all the coconut milk from the can into your blender.
- Choice: Add 1/4 teaspoon xanthan gum to the mixture. You may or may not add this ingredient, but the addition will result in a final texture that is softer and more similar to traditional ice cream.
Step 2. Cool the ice cream mixture
Place in the refrigerator and chill before freezing. Freezing the cooled mixture will make it easier for you to produce a light, smooth texture of the ice cream.
Step 3. Freeze the ice cream mixture
Pour into the ice cream maker and freeze according to the directions for use. In most cases, you'll be asked to put the cold ice cream in the freezer for a few hours until it hardens and is scoopable.
If you don't have an ice cream maker, freeze as follows: Pour cold ice cream custard into a shallow baking dish. Cover with plastic wrap and freeze for 45 minutes, then open the lid and stir in the ice cream custard to let air in. Wrap again, place in the freezer and repeat every 45 minutes until the mixture is frozen and scoopable. The more often you stir, the lighter and smoother your ice cream will be
Method 3 of 3: Flavor Variations
Step 1. Make the ice cream more coconut flavored
If you like the taste of coconut, make the coconut flavor in your ice cream stronger by adding grated coconut flesh. Sprinkle a thin layer of grated coconut over the baking sheet. Bake at 177 degrees Celsius for 10 to 15 minutes, or until browned and golden brown. Put it in the ice cream at the end before freezing.
- The texture of unroasted coconut is not as delicious as roasted coconut, so it is not recommended to use coconut that has not been roasted before.
- Sweetened coconut can cause ice cream to be too sweet.
Step 2. Add your favorite mix
Coconut ice cream is a great base for all your favorite mixes. A mixture that tastes delicious with vanilla ice cream will taste delicious too with a light and sweet coconut ice cream. Add the mixed ingredients at the end of the process, before the ice cream is frozen. Try one or more of the following mixtures:
- Cookie crumbs
- Chocolate chip
- Frozen berries
- Meses
- Candy
Step 3. Add other basic flavors
If you want ice cream with a certain flavor but you can't eat dairy, try coconut ice cream as a base for your ice cream flavor. Again, the coconut flavor is light enough that it can be used as a base for other flavours, just like vanilla. When you combine its creamy, fatty taste with your other favorites, you'll never miss the taste of milk. Try adding one of the following flavors to your ice cream mix before adding it to the ice cream maker:
- 1/2 cup cold espresso (with or without caffeine)
- 1/2 cup lemon, grape or orange juice
- 1/4 cup cocoa powder or chocolate syrup
