Based on the vanilla ice cream this coconut one is a really nice variation. Using only desiccated coconut I was a little worried when making it that the coconut taste might be very subtle. It wasn’t. The coconut taste was very strong making for a delicious ice cream R enjoy alongside a glass of dark rum.
I used a full box of desiccated coconut(it had gone out of date a while back some figured I might as well use it all up), but I image that the coconut taste would have been as good with only half a box.
- 250ml Double Cream
- 145ml Milk
- 100g Caster Sugar
- 150g desiccated coconut
Place all ingredients in a mixing bowl and whisk together (I’d recommend an electric whisk if you have one).
Pour into an airtight 1 litre container and place in the coldest part of the freezer.
Remove from the freezer every couple of hours and whisk with a fork; this prevents ice crystals forming in the ice cream.