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Coconut ice cream

Is there anything more satisfying than the first scoop of ice cream on a hot summers day?

No!

But since I don’t have an ice cream churner, I never made it home.

Until I discovered the no-churn ice cream.

Now I love making ice cream at home.

Especially coconut ice cream.

With Salted caramel

and sometimes with raspberry consomme. Is there a better combination than coconut and raspberry?

This is a super easy recipe for coconut ice cream to make at home.

Get churning – scratch that, whipping!

Happy summer days!

Course Dessert, Snack
Cuisine Indian, Western
Prep Time 20 minutes
Freeze time 6 hours
Total Time 20 minutes
Servings 15 scoops
Calories/Serving 363kcal

Ingredients

Mango ice cream

  • 400 ml coconut milk you can make it at home using the Indian variety of mangoes or use the mango pulp which comes in a can which actually is pretty good
  • 600 ml double whipping cream heavy cream
  • 400 gram condensed milk
  • 1/2 cup shredded coconut

Salted Caramel

  • 90 gram light brown sugar
  • 150 ml double cream can be adjusted depending on the sweetness and ripeness of cherries
  • 25 gram butter can be adjusted depending on the sweetness and ripeness of cherries
  • 1/4 tsp salt

Garnish

  • 50 gram cherries cut into half and pitted
  • handful pistachip roughly chopped

Instructions

Make coconut ice cream

  • Mix together heavy cream and condensed milk in a large bowl
  • Using an electric standing mixture or a hand mixture, whip them until the mixture is fluffy and mixture holds shape. It will take about 2-3 minutes at medium high speed
  • Then add the coconut milk and whip the mixture for another 4-5 minutes
  • Mix in the shredded coconut
  • Pour the mixture in a bread loaf pan (but you can use pans with other shapes)
  • Fully cover the top of the loaf pan with a parchment paper (baking paper) and then completely cover the pan with a cling wrap or a aluminium foil. This will prevent the ice crystals from forming in the ice cream
  • Set the pan in a freexer for upto six hours but much better to leave it overnigth in the freezer.

Make salted caramel (optional)

  • Pour all the ingredients in a thick bottom pan and set over low heat. Stir until sugar has dissolved
  • Turn the heat to high and cook for another 2-3 minutes until it's bubbling and syrupy. Stir to make sure it doesn't burn. and Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy
  • Let it cool down before serving.

Serve

  • If the salted caramel has become too thick, gently heat it in a microwave or on stove until it's runny again
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!
Coconut ice cream

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