Tender coconut icecream

Tender coconuts are easily available these days so thought of giving this ice cream a try and this has become one of our favorites now. I have made this twice within a week.

I had some leftover whipped cream (tropolite) in the fridge so I used it. The original recipe used fresh cream. Plus the cream I used is a little sweet so I used approx half a cup of condensed milk and no sugar. First add, 1/3 cup and do a taste test. You can increase the quantity of condensed milk as per ur taste. This recipe gave the flavor just how we like it. I used coconut milk which I prepared at home. You can use ready made coconut milk too. I have made this twice, once with homemade coconut milk and once with the store bought milk. There was not much of a difference. The ice cream didn’t have any ice crystals. Its too creamy and just perfect.

To make coconut milk at home, take 1 cup fresh chopped coconut, grind it in mixer grinder using 1 cup of lukewarm water and strain in muslin cloth or a strainer. Now take a spoon, and press the coconut mixture so that all the milk is extracted. This is the 1st extract which is called thick coconut milk (use this for the ice cream). Now add the coconut mixture again to the grinder, add a cup of water, grind and strain. This milk is the thin one. You can use this thin milk to make gravies etc.

Ingredients:

1 cup whipped cream
1 cup coconut milk
1/2 cup sweetened condensed milk (increase/decrease per ur taste)
Tender coconut cream from 2 coconuts, chopped finely

Method:

Mix together whipped cream, coconut milk and condensed milk together. Add chopped coconut cream to the prepared mixture, mix nicely and transfer it to an airtight box and keep it in the freezer. After 2 hours, take out the semi frozen ice cream and blend it in a blender. Transfer it again to the box and refrigerate overnight. Done!! Serve as and when needed.

Please do share a picture if you try this out. You can connect with me on Facebook or Instagram.

let's connect on