Is there anything more satisfying than the first scoop of ice cream on a hot summers day?
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!
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
- 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
- 50 gram cherries cut into half and pitted
- handful pistachip roughly chopped
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.
- If the salted caramel has become too thick, gently heat it in a microwave or on stove until it's runny again