Desserts > Ice Creams > Ice Cream Sundaes > Filipino

Ice Buko Sundae Recipe

Ingredients with Measurements:
- 2 cups of shredded young coconut meat (buko)
- 1 can of condensed milk (14 oz)
- 1 can of evaporated milk (12 oz)
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/2 cup of water
- 1/4 tsp of salt
- 1 tsp of vanilla extract
- 1/2 cup of chopped roasted peanuts
- 1/2 cup of chocolate syrup

Special equipment needed:
- Ice cream maker
- Blender

Step-by-step instructions:
1. In a saucepan, combine the sugar, water, and salt. Heat over medium heat until the sugar dissolves. Let it cool.
2. In a blender, combine the condensed milk, evaporated milk, heavy cream, vanilla extract, and the cooled sugar syrup. Blend until smooth.
3. Add the shredded buko to the mixture and blend again until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Once the ice cream is done, transfer it to a container and freeze for at least 2 hours.
6. To serve, scoop the ice cream into bowls or glasses. Top with chopped roasted peanuts and drizzle with chocolate syrup.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Churning time: 20-30 minutes
- Freezing time: 2 hours
5. Temperature:
- Heat the sugar syrup over medium heat.
- Churn the ice cream according to the manufacturer's instructions.
- Freeze the ice cream for at least 2 hours.
Serving size:
- This recipe makes about 8 servings.

Nutritional information:
- Calories: 425
- Fat: 23g
- Carbohydrates: 50g
- Protein: 7g

Substitutions for ingredients:
- You can use coconut cream instead of heavy cream.
- You can use honey or maple syrup instead of sugar.
- You can use almond or cashew nuts instead of peanuts.

Variations:
- You can add chopped fruits like mangoes or bananas to the ice cream mixture.
- You can use different types of nuts or toppings like caramel sauce or whipped cream.

Tips and tricks:
- Make sure to use fresh buko for the best flavor.
- Chill the ice cream maker bowl in the freezer for at least 24 hours before using.
- Don't overfill the ice cream maker with the mixture to prevent spillage.

Storage instructions:
- Store the leftover ice cream in an airtight container in the freezer for up to 1 week.

Reheating instructions:
- You can let the ice cream sit at room temperature for a few minutes before serving to soften it.

Presentation ideas:
- Serve the ice cream in a clear glass to show off the layers of buko and toppings.
- Top the ice cream with a cherry or a sprig of mint for a pop of color.

Garnishes:
- Chopped roasted peanuts
- Chocolate syrup
- Caramel sauce
- Whipped cream
- Cherry
- Mint

Pairings:
- This ice cream goes well with fresh fruits like mangoes or pineapples.

Suggested side dishes:
- This ice cream can be served as a dessert on its own.

Troubleshooting advice:
- If the ice cream mixture is too thick, add a little more evaporated milk to thin it out.
- If the ice cream is too soft, freeze it for a few more hours.

Food safety advice:
- Make sure to use fresh ingredients and clean utensils when making the ice cream.
- Store the ice cream in the freezer at the right temperature to prevent spoilage.

Food history:
- Buko is a popular ingredient in Filipino desserts, and ice buko is a refreshing treat enjoyed during hot summer days.

Flavor profiles:
- This ice cream has a creamy and sweet flavor with a hint of saltiness from the roasted peanuts.

Serving suggestions:
- Serve the ice cream in a chilled glass or bowl for a refreshing dessert.

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Taste: Sweet, Creamy, Icy, Coconutty