Ingredients
- Coconut Cream (400ml / 1 Can): This is the thick, rich part of refrigerated coconut milk. It provides the base for our ice cream, lending its signature coconut flavor and incredible creaminess. Make sure to refrigerate your full-fat coconut milk can overnight and only scoop out the solid cream from the top, leaving the watery liquid behind for other uses.
- Sweetened Condensed Coconut Milk (300ml / ¾ Can): This dairy-free alternative to sweetened condensed milk adds sweetness and helps create a smooth, scoopable texture. It also contributes to the delightful coconut flavor profile.
- Vanilla Extract (1 teaspoon): A touch of vanilla extract enhances the overall flavor, adding warmth and depth to the coconut ice cream. It complements the coconut beautifully and rounds out the sweetness.
- Pinch of Salt: A tiny pinch of salt might seem insignificant, but it’s crucial for balancing the sweetness and enhancing all the flavors in the ice cream. It prevents the ice cream from tasting overly sweet and brings out the best in the coconut and vanilla.
Instructions
- Chill Your Bowl: Place a large mixing bowl in the freezer for at least 15-20 minutes. This will help keep the coconut cream cold while you whip it, ensuring a light and airy texture for your ice cream. A cold bowl is key to achieving that perfect creamy consistency.
- Whip the Coconut Cream: Pour the chilled coconut cream into the cold mixing bowl. Using an electric mixer (hand mixer or stand mixer) or a whisk, whip the coconut cream until it becomes light and fluffy, resembling whipped cream. This process incorporates air, which is essential for creating a smooth, non-icy ice cream. Whip for about 3-5 minutes until soft peaks form.
- Add Sweetened Condensed Coconut Milk and Vanilla: Pour the sweetened condensed coconut milk into the whipped coconut cream. Add the vanilla extract and the pinch of salt.
- Gently Fold to Combine: Using a spatula or a large spoon, gently fold the sweetened condensed coconut milk and vanilla extract into the whipped coconut cream. Be careful not to overmix; you want to maintain the airiness of the whipped cream. Fold until everything is just combined and the mixture is homogenous.
- Transfer to a Freezer-Safe Container: Pour the ice cream mixture into a freezer-safe container. A loaf pan, a shallow dish, or even a plastic container with a lid will work perfectly. Ensure the container is airtight to prevent freezer burn and ice crystals from forming on the surface of your ice cream.
- Freeze for at Least 6 Hours (or Overnight): Cover the container tightly and freeze for at least 6 hours, or preferably overnight. Freezing time will depend on your freezer’s temperature and the container’s size and material. The longer it freezes, the firmer it will become.
- Scoop and Serve: Once the ice cream is frozen solid, let it sit at room temperature for 5-10 minutes before scooping. This will soften it slightly and make it easier to scoop. Use an ice cream scoop to serve into bowls or cones and enjoy your homemade Quick Coconut Ice Cream!
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 28g