Tender Coconut Ice Cream Recipe – Tropical Bliss in a Bowl
Discover the creamiest and healthiest tender coconut ice cream recipe, made with coconut milk and coconut cream. This vegan ice cream recipe is a game-changer for those seeking a dairy-free and guilt-free dessert.
Healthy Coconut Ice Cream Recipe Highlights:
- Made with coconut milk and coconut cream for a rich, creamy texture
- No-churn method (no ice cream maker needed)
- No whipping cream or artificial additives
- Vegan-friendly and dairy-free
- Perfect for hot summer days
- Easy to make at home
With just a few simple ingredients and our easy-to-follow instructions, you’ll be enjoying a delicious and natural tender coconut ice cream in no time. Say goodbye to artificial flavourings and preservatives!
Watch how to make tender coconut ice cream:
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Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Serves: 4 people
Ingredients:
400 ml coconut milk
2/3 cup sugar
400 ml coconut cream
½ – 1 cup tender coconut malai/meat, chopped
Instructions:
To make condensed coconut milk:
In a saucepan, pour sugar and coconut milk. Give it a stir and bring it to a simmer over a medium flame.
Once it comes to a simmer and the sugar has completely dissolved, lower the flame and allow it to cook for 30 minutes or until it has reduced by half.
Stir it a few times and allow it to simmer away gently. After a few minutes, you will notice that the milk has thickened and it has become pale and creamy in colour.
Then turn the heat off. Transfer it to a bowl and cover with a lid. Refrigerate overnight.
To make coconut ice cream:
In a bowl, pour the thick coconut cream. Don’t add the watery portion.
Using an electric whisk, whip the cream on medium-high speed for 2-3 minutes.
Then pour the chilled condensed coconut milk into the bowl. Whip on high speed for 2-3 minutes.
When it gets completely incorporated into the cream, add the tender coconut malai/meat. Gently fold it in.
Pour the ice cream mixture into a freezer-friendly airtight container. Cover it with the lid.
Freeze for 5 hours or overnight.
Once it fully sets, take it out.
This ice cream does freeze harder. So let it sit at room temperature for 5-10 minutes to soften slightly.
Then scoop and serve it into a coconut shell.
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Tender Coconut Ice Cream Recipe
Sneha PaulIngredients
- 400 ml coconut milk
- 2/3 cup sugar
- 400 ml coconut cream
- ½ – 1 cup tender coconut malai/meat chopped
Instructions
To make condensed coconut milk:
- In a saucepan, pour sugar and coconut milk. Give it a stir and bring it to a simmer over a medium flame.
- Once it comes to a simmer and the sugar has completely dissolved, lower the flame and allow it to cook for 30 minutes or until it has reduced by half.
- Stir it a few times and allow it to simmer away gently. After a few minutes, you will notice that the milk has thickened and it has become pale and creamy in colour.
- Then turn the heat off. Transfer it to a bowl and cover with a lid. Refrigerate overnight.
To make coconut ice cream:
- In a bowl, pour the thick coconut cream. Don’t add the watery portion.
- Using an electric whisk, whip the cream on medium-high speed for 2-3 minutes.
- Then pour the chilled condensed coconut milk into the bowl. Whip on high speed for 2-3 minutes.
- When it gets completely incorporated into the cream, add the tender coconut malai/meat. Gently fold it in.
- Pour the ice cream mixture into a freezer-friendly airtight container. Cover it with the lid.
- Freeze for 5 hours or overnight.
- Once it fully sets, take it out.
- This ice cream does freeze harder. So let it sit at room temperature for 5-10 minutes to soften slightly.
- Then scoop and serve it into a coconut shell.
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!