Homemade coconut ice cream recipe

 

Ingredients:

. One 14-ounce can of full-fat coconut milk (for a creamier texture)

. One 14-ounce can of condensed milk with added sugar

. One tsp vanilla essence

. One cup of grated coconut (toasted if desired for extra texture)

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Instructions:

1. Getting ready:

A day before you want to create ice cream, put the bowl of your ice cream maker in the freezer.

Should you like to toast the shredded coconut, place it in a pan over medium heat and toast until it turns golden brown. Let it cool.

2. Combining the Base:

Blend the sweetened condensed milk, vanilla extract, and coconut milk thoroughly in a mixing bowl.

Fold the toasted coconut into the mixture if using it.

3. Chilling:

Refrigerate the mixture for a minimum of four hours or overnight, covered the bowl. This improves the texture and flavor.

4. Churning out

Pour the mixture into the bowl of an ice cream machine that has been frozen before.

To get the mixture to a soft-serve consistency, churn it according to the directions provided by the manufacturer for your particular ice cream maker.

5. Freezing:

Pour the churned ice cream into a container with a cover.

Freeze the ice cream for a further two to four hours, or until it achieves the desired consistency, if you want a firmer texture.

6. Serving:

Pour coconut ice cream into cones or bowls using a spoon.

You might choose to add extra toasted coconut or other toppings as a garnish.

Have fun:

Enjoy your handmade coconut ice cream after serving it!

A lovely treat on a warm day is this creamy, tropical coconut ice cream. You can personalize it by adding chocolate chips, almonds, or pieces of fruit.