Coconut milk is naturally thick and rich with a delicious nutty flavor. When you mix it with sugar or vanilla and freeze it, it turns into a creamy ice cream with a tropical flavor. You can make a traditional ice cream with milk and eggs or try the dairy-free version which is as delicious as the "normal" one. Both can be made with or without an ice cream maker.
Ingrediants
Traditional recipe
- 240 ml of milk
- 240 ml of cream
- 240 ml of coconut milk
- 4 egg yolks
- 110 g of sugar
- 1/2 teaspoon of vanilla extract
- A pinch of salt
Dairy Free Recipe
- 840 ml of coconut milk
- 75 g of sugar
- 1 teaspoon of vanilla extract
Steps
Method 1 of 3: Traditional Recipe
Step 1. Simmer the two types of milk and the cream
Pour them into a saucepan and transfer this to the stove over medium heat. Continue heating until the mixture simmers. Do not let it boil completely and remove the pan from the heat.
A little note regarding coconut milk: choose a whole non-skim version to enjoy a full flavor. Don't confuse coconut milk with coconut cream, as it's a different product. It is normal for the liquid part of coconut milk to separate from the fat part during storage. Just mix
Step 2. Mix the eggs with the sugar and salt
Use a separate bowl and whisk the three ingredients. The sugar must dissolve, the mixture must become frothy and light yellow in color.
Step 3. Dissolve the egg mixture with the milk
Pour it slowly while continuing to mix with the whisk. If you add the milk too quickly or stop stirring, the hot liquid will cause the eggs to clot. Go slowly and steadily.
Step 4. Heat the mixture to make it thicken
Return everything to the saucepan and then over medium heat. Stir constantly as you cook slowly and the mixture thickens. When it gets thick enough to stick to the back of the spoon, it means it's cooked. It will take 10 minutes.
Don't cook the mixture too quickly, or the texture will suffer. Cook slowly without stopping stirring until thick
Step 5. Cool the mixture
Transfer it to a bowl previously placed in an ice water bath. Stir occasionally and let it cool before placing it in the freezer.
Step 6. Freeze the ice cream
Pour the cream into the ice cream maker and operate it according to the manufacturer's instructions. Most of the time you will need to transfer the thickened cream to the freezer for a few hours before it reaches the right consistency.
If you don't have an ice cream maker, follow these instructions: pour the cold cream into a shallow pan. Cover it with cling film and freeze it for 45 minutes. Then remove the foil and mix the mixture to add air and inflate it. Put the cling film back on and do this for 45 minutes until the cream reaches the consistency of ice cream. The more frequently you mix, the softer and creamier the ice cream will be
Method 2 of 3: Dairy Free Recipe
Step 1. Mix the ingredients in a blender
Pour in the coconut milk, vanilla and sugar and blend until smooth and creamy. Taste the mixture and add more sugar or vanilla according to your taste.
- A little note regarding coconut milk: choose a whole non-skim version to enjoy a full flavor. Don't confuse coconut milk with coconut cream, as it's a different product. It is normal for the liquid part of coconut milk to separate from the fat part during storage. Just mix.
- Optional: Add a pinch of xanthan gum to the mixture. It is a completely optional ingredient but the result will be a less icy product and more like a creamy ice cream.
Step 2. Cool the mixture
Put it in the refrigerator and wait until it is very cold before proceeding. This step allows you to have a lighter, fluffy cream, with a consistency similar to that of ice cream.
Step 3. Freeze it
Pour it into the ice cream maker and follow the manufacturer's instructions. In most cases, you will need to transfer the thickened mixture to the freezer for a few hours until it has the consistency of normal ice cream.
If you don't have an ice cream maker, follow these instructions: pour the cold cream into a shallow pan. Cover it with cling film and freeze it for 45 minutes. Then remove the foil and mix the mixture to add air and inflate it. Put the cling film back on and do this for 45 minutes until the cream reaches the consistency of ice cream. The more frequently you mix, the softer and creamier the ice cream will be
Method 3 of 3: Other Flavors
Step 1. Make the coconut flavor more intense
If you like this fruit, you can enhance its flavor inside the ice cream by adding a little grated pulp. Dust a baking sheet with a single thin layer of sugar-free grated coconut. Cook it at 180 ° C for 10-15 minutes or until it is toasted and golden. Add it to the ice cream when the cream has solidified but before it is completely frozen.
- The texture of the unroasted coconut pulp is not very pleasant, so it is advisable to avoid using it naturally.
- The sweetened coconut pulp may make the final product too sweet.
Step 2. Add your favorite ingredients
Coconut ice cream is a great base for any kind of extra addition. Any food you like on vanilla ice cream will also look great with the mild taste of coconut. Here are some ideas to add towards the end of the solidification process, before the ice cream is completely frozen:
- Crumbled cookies.
- Chocolate chips.
- Frozen berries.
- Sugar sprinkles.
- Candies.
Step 3. Add another flavor to the base
If you crave your favorite ice cream but can't eat dairy, try using coconut milk ice cream as a base for a different flavor. Coconut has a rather neutral and delicate taste that goes well with any other aroma, just like vanilla. When you pair its rich creamy flavor with one of your favorite flavors, you won't regret the fact that there isn't any animal milk in it. Try adding these ingredients to the cream before putting it in the ice cream maker:
- 1/2 cup of cold espresso coffee (even decaffeinated).
- 1/2 cup of lemon, grape or orange juice.
- 4 tablespoons of cocoa powder or chocolate syrup.
