Tender Coconut Ice Cream
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 cups chopped tender coconut meat (divided)
- 1/2 cup coconut milk
- 3/4 cup tender coconut water
- 1 cup heavy whipping cream
- 14 oz can condensed milk
- 1/8 teaspoon coconut extract (optional)
Method
- To a blender, add 1 cup of chopped tender coconut meat, coconut milk and tender coconut water.Β Blend to a smooth paste.
- Place your mixing bowl and beater in the refrigerator for 20 minutes before you beat the cream. To a large bowl, add cold heavy cream.
- Using your hand mixer or wire whisk attachment of your stand mixer, beat cream until it forms firm peaks. Be careful not to over-beat.
- Add the prepared coconut paste to the whipped cream. Fold with gentle strokes, in one direction.
- Stir in the condensed milk and mix until combined. I used the entire 14 oz can of condensed milk for this recipe. If you want it less sweet, reserve around 1/4 cup. Again, fold in gently and not vigorously.
- Lastly add the remaining 1/2 cup of the chopped coconut to the ice cream base and fold gently.
- Pour ice cream into freezer safe container and freeze the ice cream until set, around 6 to 8 hours.
- Once the tender coconut ice cream is set, scoop it out and enjoy!