The ice cream is freezing away in the freezer while Wales has been crying with rain since morning… Never mind—there is certainly no shortage of eager ice cream lovers in this house. I simply have to ration it, otherwise they would happily eat it instead of dinner 😉 The ice cream tastes absolutely delicious. If you love coconut flavour, this recipe is for you—it is intensely coconutty and has an incredible texture, especially for an egg-free ice cream. Perfect for coconut lovers and true coconut fanatics!
Ingredients for the coconut ice cream:
- 400 ml coconut milk
- 400 ml double cream
- 220 g sugar
- 100 g desiccated coconut
- 2 tablespoons coconut liqueur or vanilla extract
Place all the ingredients, except for the coconut liqueur, into a saucepan. Heat gently until the sugar has dissolved completely, but do not allow the mixture to boil. Remove from the heat, add the coconut liqueur and stir well. Chill in the refrigerator for several hours or overnight until thoroughly cold.
Pour the chilled ice cream mixture into an ice cream machine and churn according to the manufacturer’s instructions. Transfer the finished coconut ice cream into a container and freeze for several hours until firm.
Without an Ice Cream Machine:
The ice cream can also be made without a machine. Whisk the chilled mixture briefly, pour into a freezer-safe container and place in the freezer. During the first 3 hours, stir or blend the mixture approximately every 30 minutes to prevent ice crystals from forming and to keep the ice cream light and creamy. Freeze until fully set.
Enjoy!
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