Coconut Milk Ice Cream without an Ice Cream Maker

Here’s a simple recipe for making coconut milk ice cream without an ice cream maker. Remember that this manual process will not give exactly the same consistency as ice cream made with an ice cream maker, but the result will still be creamy and delicious.

Ingredients

• 400 ml canned coconut milk (full fat for a creamier consistency if possible)
• 150 ml of cream for desserts
• 100 g of brown sugar or white sugar (you can adjust the amount to your taste)
• 1 teaspoon of vanilla extract (optional)
• A pinch of salt

Preparation

1. In a large bowl, mix the coconut milk, sugar, salt, and vanilla extract until the sugar has completely dissolved.
2. In another bowl, whip the cream until it becomes frothy and almost stiff peaks form.
3. Gently fold the whipped cream into the coconut milk mixture, being careful not to deflate it.
4. Pour the mixture into a suitable container for freezing. A low baking dish or a container with a lid can be useful to allow more even freezing.
5. Cover the container with a lid or with cling film.
6. Put in the freezer and let cool for about 45 minutes.
7. After this time, take the container and vigorously stir the ice cream with a fork or a hand mixer to break up the ice crystals that have formed.
8. Repeat the freezing and stirring process every 30 minutes for at least 3-4 times, until the ice cream reaches the desired consistency.

Curiosity

Coconut ice cream is very versatile, perfect to accompany with fresh fruit or exotic fruit syrups. Furthermore, being coconut milk-based, it is also suitable for those following a vegan diet or who are lactose intolerant.