Craving something sweet, refreshing and tropical? Then try this creamy, dreamy, utterly delicious coconut milk ice cream recipe. It is made with 4 ingredients and is gluten-free and nut-free.
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The rich, nutty coconut flavour makes this oh so delicious and irresistible. It’s perfect for cooling off on sunny days, just a little treat to satisfy those unexpected cravings, or serving as a simple dessert after a meal.
It is made with just four basic pantry ingredients, without needing an ice cream maker or churning. All you need is a bowl, a container, a hand whisk and 10 minutes of your time. You could even use an electric whisk to speed things up. The toughest part is waiting for it to freeze!
Table of Contents
Ingredients
- Coconut Milk:
- Sweetener:
- Pantry Ingredients:
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a deep-bottomed chilled bowl, add full-fat coconut milk, vanilla extract and condensed milk.
Step 2: Whisk with a hand or electric whisker until everything is well combined.
Step 3: Pour the mixture into a freezer-friendly container.
Step 4: Cover the tub with cling wrap, pressing it gently so that the wrap touches the surface of the coconut mixture.
Step 5: Close the container with its lid and keep it in the freezer for 6-8 hours or overnight.
Scoop out the desired portion, sprinkle a handful of toasted coconut flakes and enjoy the creamy coconut milk ice cream.
Substitutions and Variations
Coconut Flakes: Stir in toasted coconut flakes into the coconut mixture for added texture and flavour.
Vegan: For a vegan version, substitute condensed milk with coconut condensed milk or sugar.
Nuts: You can either top the ice cream with chopped almonds and walnuts or stir them into the mixture before freezing.
Storage
Coconut ice cream stays fresh for 3 months if stored properly in an airtight container. Make sure to cover the surface of the ice cream with cling film or plastic wrap before closing it with the lid.
Tips and Tricks
Clingwrap: Ensure the plastic wrap touches the surface of the ice cream to prevent ice crystals from forming on it.
Bowl: Use a chilled bowl and cream to speed up the whipping process. Place the bowl in the fridge for 2-3 hours before using it.
Measurements: Consider metric measurements for accuracy.
Container: Use airtight containers to prevent ice cream from absorbing other flavours from the freezer.
Storage: Consider shallow, wide freezer-safe plastic containers instead of deep ones, as they allow ice cream to freeze quickly.
Coconut Milk: Do not substitute full-fat coconut milk with low-fat one, as higher fat content is essential to achieve a smooth, rich and creamy texture.
Looking for other ice cream recipes? Try these:
More Frozen Desserts
KEEP IN TOUCH
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📖 Recipe Card
4 Ingredient Coconut Milk Ice Cream Recipe
Craving something sweet, refreshing and tropical? Then try this creamy, dreamy, utterly delicious coconut milk ice cream recipe. It is made with 4 ingredients and is gluten-free and nut-free.
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Print Pin Rate Add to Collection Go to Collections Add to Shopping List Go to Shopping ListServings: 1 container
Calories: 3178kcal
Equipment
1 Hand Whisk/Electric Whisk
1 shallow plastic box with lid
Cling film/plastic wrap
1 Scoop
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 800 ml (or) 3 Cups Full Fat Coconut Milk
- 400 ml (or) 1.5 Cups Condensed Milk
- 1 Teaspoon Vanilla Extract
- Handful Toasted Coconut Flakes
Instructions
In a deep-bottomed chilled bowl, add full-fat coconut milk, vanilla extract and condensed milk.
800 ml (or) 3 Cups Full Fat Coconut Milk, 400 ml (or) 1.5 Cups Condensed Milk, 1 Teaspoon Vanilla Extract
Whisk with a hand or electric whisker until everything is well combined.
Pour the mixture into a freezer-friendly container.
Cover the tub with cling wrap, pressing it gently so that the wrap touches the surface of the coconut mixture.
Close the container with its lid and keep it in the freezer for 6-8 hours or overnight.
Scoop out the desired portion, sprinkle handful toasted coconut flakes and enjoy the creamy coconut milk ice cream.
Handful Toasted Coconut Flakes
Notes
Nutrition
Calories: 3178kcal | Carbohydrates: 303g | Protein: 56g | Fat: 208g | Saturated Fat: 173g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 176mg | Sodium: 757mg | Potassium: 3607mg | Sugar: 282g | Vitamin A: 1381IU | Vitamin C: 21mg | Calcium: 1607mg | Iron: 26mg
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey.Read more
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.