Ingredients with Measurements:
- 2 cans of full-fat coconut milk (13.5 oz each)
- 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 cup of unsweetened shredded coconut
Special equipment needed:
- Ice cream maker
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
3. Pour the mixture into a mixing bowl and let it cool to room temperature.
4. Once the mixture has cooled, cover it with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours
Temperature:
- Medium heat for cooking
- Room temperature for cooling
- Freezer temperature for freezing
Serving size:
- Makes about 4 cups of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories per serving: 210
- Total fat: 18g
- Saturated fat: 16g
- Cholesterol: 0mg
- Sodium: 90mg
- Total carbohydrates: 12g
- Dietary fiber: 1g
- Sugars: 10g
- Protein: 2g
Substitutions for ingredients:
- You can use coconut sugar or honey instead of granulated sugar.
- You can use sweetened shredded coconut instead of unsweetened shredded coconut.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or macadamia nuts, to the mixture before churning.
- Add 1/2 cup of chopped fruit, such as mango or pineapple, to the mixture before churning.
Tips and tricks:
- Make sure to use full-fat coconut milk for a creamy texture.
- Chill the mixture thoroughly before churning to ensure a smooth consistency.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Storage instructions:
- Store the ice cream in a freezer-safe container with a lid.
- It will keep for up to 2 weeks in the freezer.
Reheating instructions:
- There is no need to reheat the ice cream.
Presentation ideas:
- Serve the ice cream in a coconut shell for a tropical presentation.
- Top with toasted coconut flakes and a drizzle of chocolate sauce.
Garnishes:
- Toasted coconut flakes
- Chocolate sauce
- Fresh fruit
Pairings:
- Serve with a slice of coconut cake or a tropical fruit salad.
Suggested side dishes:
- None
Troubleshooting advice:
- If the ice cream is too soft after churning, freeze it for a longer period of time.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to use pasteurized coconut milk to avoid any risk of foodborne illness.
- Store the ice cream at a safe temperature of 0°F (-18°C) or below.
Food history:
- Coconut milk ice cream is a popular dessert in Southeast Asia and the Caribbean.
Flavor profiles:
- Creamy
- Coconutty
- Sweet
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day.
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Region: Thai