Coconut Ice Cream

I actually like a delicious dairy-free coconut ice cream. And it’s way more rich and creamy when you make it at home. This recipe begins with a straightforward dairy-free coconut ice cream made with canned coconut milk. There are moreover instructions for add-ons like pineapple and/or rum in the event you occur to’d choose to make it proper right into a pina colada ice cream. Whenever you get the coconut ice cream recipe down, there are literally so many variations it’s also possible to make! Hope you have the benefit of it. I’ve included the story behind the recipe beneath along with step-by-step footage. There’s moreover a button above so you’ll merely skip to the recipe.

CARIBBEAN INSPIRED COCONUT ICE CREAM

Whereas exploring San Juan all through our Carnival cruise, we visited a restaurant that’s well-known for being the birthplace of essentially the most well-liked journey cocktail — the Pina Colada. Having lunch at this legendary restaurant, La Barrachina, and searching on the Bacardi Rum Manufacturing facility all through the bay all through our stroll spherical Outdated San Juan, I couldn’t help nevertheless be impressed to create a recipe to have the benefit of proper right here at home that rings a bell in my memory of the flavors of Puerto Rico.

As quickly as I purchased home, I started experimenting by making a dairy-free coconut ice cream with merely coconut milk. Then I added some pineapple, rum, and toasted coconut flakes to make it proper right into a Pina Colada flavored dessert. It’s so creamy and delicious, and the combination undoubtedly tastes like summertime.

WHAT YOU’LL NEED FOR COCONUT ICE CREAM

Listed beneath are the parts you’ll need to make selfmade coconut ice cream. I’ve moreover included some extras beneath in the event you want to add it to grilled pineapple, or make it further like a pina colada ice cream.

  • 2 (13 ounce) cans full-fat coconut milk
  • half cup cane sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 half teaspoons vanilla extract
  • half cup pure coconut flakes

EXTRAS YOU CAN ADD 

  • 1 20 ozcan of sliced pineapple rings
  • 1 Eight ozcan of crushed pineapple
  • 2 ounces of Puerto Rican rum

SPECIAL EQUIPMENT NEEDED

There isn’t rather a lot needed to make selfmade coconut ice cream other than a sauce pan and your stovetop. Nonetheless to get that rich creamy texture and fully rounded scoops, you’ll want to spend cash on an ice cream maker. They vary in dimension and price. And they also all get the job achieved. So it merely relies upon upon your funds and counter space. Personally, I make the most of the ice cream bowl attachment on my Kitchenaid.

STEP-BY-STEP PHOTOS

At first look, this recipe perhaps seems to be like choose it takes some time to make. Don’t let that deter you. It solely takes about 20 minutes to arrange dinner on the vary.  The rest of the time is just prepared for the ice cream to harden inside the freezer.

Instructions:
(Discover: Comply together with your ice cream machine’s instructions for freezing. Some need 24 hours inside the freezer to freeze the bowl, others desire a discipline of rock salt to get the proper frozen temperature. Merely make sure to prep this ahead of time so it’s ready to point out your ice cream.)

1. Start by shaking up the cans of coconut milk

The reason you want canned coconut milk versus the carton choice is that the canned coconut milk is way more creamy because of the fat hasn’t been eradicated. The creamy half, nonetheless, does are inclined to separate from the water. Due to this it’s biggest to shake it up whereas it’s nonetheless inside the can. You can have pleasurable with this. I danced throughout the kitchen a bit like I was shaking maracas.

2. Measure Coconut Milk

Open the cans, and measure out half cup of the coconut milk and set this aside. Pour the remaining coconut milk proper right into a sauce pan and swap the heat to low.

3. Add the corn starch

Add the corn starch to the half cup of coconut milk and whisk until it’s completely dissolved. Put apart.

4. Subsequent, Add Sugar and Salt

Pour the sugar and salt to the sauce pan of coconut milk and briskly stir until it’s completely dissolved. This might take about two minutes. As quickly because the sugar is dissolved, add the remaining half cup of coconut milk that you just blended with the corn starch.

5. Stir Until Thickened

Enhance the heat to medium-low and stir the mixture with a picket spoon until it’s thickened enough to coat the spoon. This might take about seven to eight minutes. Don’t try to hurry it alongside by rising the heat as you don’t want it to burn on the bottom of the pan or come to a boil.

6. Add Vanilla

As quickly as the mixture has thickened up, take away the sauce pan from the heat, set onto a trivet and stir inside the vanilla and rum.

7. Let It Cool

Let the mixture cool to room temperature (about 20 minutes), then pour it proper right into a glass bowl. Press a piece of plastic wrap in opposition to the ground to take care of it air-tight and cease a pores and pores and skin from forming. Allow the mixture to relax for no less than 4 hours or in a single day.

8. Churn In Ice Cream Maker

As quickly as your ice cream base has chilled, it’s capable of churn in your ice cream machine. Pour into the ice cream machine and adjust to the producers instructions for turning. Often, it takes about Eight to 10 minutes to have it freeze to the consistency of soppy serve ice cream.

9. Prep Pineapple And Any Additionals

Whereas the ice cream is popping, drain the can of crushed pineapple, and press it in between two paper towels to remove any further moisture. Add the crushed pineapple to the ice cream flip all through its last 2 to a few minutes of churning.

10. Take pleasure in As Comfy Serve Or Freeze

At this stage, it’ll be the consistency of a clean serve. You can each have the benefit of it clean or freeze it to get it proper right into a further scoopable variety. Using a spatula, swap the ice cream out of your machine to a freezer container. One good tip I spotted from The Kitchn is to press a piece of parchment or wax paper in opposition to the ground to cease ice crystals from forming. This works like a attract. After about 4 hours, your ice cream will probably be hardened and capable of scoop.

11. Toast Coconut Flakes For Garnish

Whereas the ice cream is hardening inside the freezer, add the coconut flakes to a dry frying pan to toast. (Discover: The reason you want pure flakes as I listed above, is usually the shredded coconut served inside the baking aisle of your native grocer as added oils which make it robust to toast.) No oil is required, merely add the coconut dry and set the heat to medium. After a minute or two, they’ll start to brown. Stir them with a picket spoon to have the entire gadgets toast evenly. As quickly as they’re all a caramel coloration, pour proper right into a bowl and put apart to permit them to chill. It will probably be your topping.

To arrange for serving, open the can of pineapple rings and drain the juice. Add one or two rings to each servicing bowl, add a scoop of Coconut Rum Ice Cream, and prime with toasted coconut flakes.

12.jpg

OTHER COCONUT ICE CREAM FLAVOR ALTERNATIVES

— Omit the pineapple and add a teaspoon of cinnamon and a half teaspoon of nutmeg to make this into one different Puerto Rican style — Coquito Ice Cream.

— Miss the rum to make this non-alcoholic.

— Swap the pineapple and serve with caramelized bananas or maduros (fried sweet plantains).


  • Creator: Rachelle Lucas
  • Prep Time: 10 minutes
  • Cook dinner dinner Time: 30 minutes
  • Full Time: 40 minutes

Substances

  • 2 (13 ounce) cans full-fat coconut milk
  • half cup cane sugar
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 half teaspoons vanilla extract
  • 1 20 ozcan of sliced pineapple rings
  • 1 Eight ozcan of crushed pineapple
  • half cup pure coconut flakes
  • 2 ounces of Puerto Rican rum

Instructions

  1. Shaking up the cans of coconut milk sooner than opening.
  2. Open the cans, and measure out half cup of the coconut milk and set this aside. Pour the remaining coconut milk proper right into a sauce pan and swap the heat to low.
  3. Add the corn starch to the half cup of coconut milk and whisk until it’s completely dissolved. Put apart.
  4. Subsequent, pour the sugar and salt to the sauce pan of coconut milk and briskly stir until it’s completely dissolved. This might take about two minutes. As quickly because the sugar is dissolved, add the remaining half cup of coconut milk that you just blended with the corn starch.
  5. Enhance the heat to medium-low and stir the mixture with a picket spoon until it’s thickened enough to coat the spoon. This might take about seven to eight minutes. Don’t try to hurry it alongside by rising the heat as you don’t want it to burn on the bottom of the pan or come to a boil.
  6. As quickly as the mixture has thickened up, take away the sauce pan from the heat, set onto a trivet and stir inside the vanilla and rum.
  7. Let the mixture cool to room temperature (about 20 minutes), then pour it proper right into a glass bowl. Press a piece of plastic wrap in opposition to the ground to take care of it air-tight and cease a pores and pores and skin from forming. Allow the mixture to relax for no less than 4 hours or in a single day.
  8. As quickly as your ice cream base has chilled, it’s capable of churn in your ice cream machine. Pour into the ice cream machine and adjust to the producers instructions for turning. Often, it takes about Eight to 10 minutes to have it freeze to the consistency of soppy serve ice cream.
  9. Whereas the ice cream is popping, drain the can of crushed pineapple, and press it in between two paper towels to remove any further moisture. Add the crushed pineapple to the ice cream flip all through its last 2 to a few minutes of churning.
  10. At this stage, it’ll be the consistency of a clean serve. You can each have the benefit of it clean or freeze it to get it proper right into a further scoopable variety. Using a spatula, swap the ice cream out of your machine to a freezer container. One good tip I spotted from The Kitchn is to press a piece of parchment or wax paper in opposition to the ground to cease ice crystals from forming. This works like a attract. After about 4 hours, your ice cream will probably be hardened and capable of scoop.
  11. Whereas the ice cream is hardening inside the freezer, add the coconut flakes to a dry frying pan to toast. No oil is required, merely add the coconut dry and set the heat to medium. After a minute or two, they’ll start to brown. Stir them with a picket spoon to have the entire gadgets toast evenly. As quickly as they’re all a caramel coloration, pour proper right into a bowl and put apart to permit them to chill. It will probably be your topping.
  12. To arrange for serving, open the can of pineapple rings and drain the juice. Add one or two rings to each servicing bowl, add a scoop of Coconut Rum Ice Cream, and prime with toasted coconut flakes.

Leave a Comment

Your email address will not be published. Required fields are marked *