I luv anything coconut. My mom recently moved in with me and mentioned that she was craving coconut ice cream. BUT she has dairy intolerance. Just like Brek, she doesn't know how much dairy she can tolerant. So I decided to make her some coconut ice cream with as little amount of dairy as possible.
This is a super easy coconut ice cream recipe. There is no needed to use an ice cream maker if making a day ahead.
Adding coconut meat is optional. I don't add them into my coconut ice cream because I prefer smooth texture ice cream. My kids were creative and sprinkled their coconut ice cream with chocolate chips. The possibilities of toppings are endless.
Coconut Ice Cream
serve 4 to 6
1 cup (8 oz) coconut milk (Aroy-D)
1/4 cup (2.3 oz) granulated sugar
1/4 cup (2 oz) heavy whipping cream
1/2 Tablespoon lime juice (from half of a lime)
- Warm 1/2 cup (4 oz) of coconut milk using a microwave or on a stove top.
- Whisk in the sugar until it is dissolved.
- Using a blender, mix together the sugar mixture, heavy cream, and line juice.
- Pour the coconut cream mixture into the ice cream maker's freezer bowl.
- Turn on the machine and allow the coconut cream mixture to churn for 15 to 20 minutes.
- Transfer the coconut ice cream to a freezable container and freeze it for an hour before serving.
Coconut Ice Cream |
- Transfer the coconut cream mixture to the freezable container.
- Freeze the ice cream for an hour.
- Take out the ice cream and beat it with a fork.
- Put the coconut ice cream back in the freezer.
- Freeze it for four hours or overnight before serving.
Allergy Info: This coconut ice cream is free from eggs, nuts, legumes (soy), wheat, and fish. To make it dairy free, substitute heavy cream with coconut cream. To make this coconut ice cream corn free, use the corn free sugar and cream. Aroy-D coconut milk is corn free as of this writing.
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