Coconut ice cream

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This coconut dish is a Malaysian recipe and for an authentic touch, could be served with gula melaka sauce.

Coconut ice cream
Electus
Ice cream maker with built-in freezer
Servings:Serves 6
Calories per serving:500
Ready in:4 hours
Prep. time:4 hours
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:2nd January 2013

Best recipe review

Not bad

4/5

Tasted good; I used low fat coconut milk though

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Chill the cans for a few hours before starting to give the ice-cream maker a fighting chance. Coconut milk is slower to freeze than double cream
  2. Whisk the coconut milk, condensed milk and salt together
  3. Pour into the ice cream maker, follow the manufacturers instructions to churn into ice cream

Serving suggestions

Serve with gula melaka sauce

Coconut shredder working in a 10 second video

How to prevent home made ice cream from freezing solid in the freezer

Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.

Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!

Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.

Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.

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