Coconut Ice Cream – No-machine and Eggless
Last summer, ice creams screamed their way into my blog! I was an ice cream maniac and experimented with a lot of quick ice cream recipes. And as a result my freezer had at least 6 – 7 varieties of ice creams during the summer months. The positive feed-backs I received from family and friends for my egg less, no machine ice cream recipes were amazing!
This year also I made ice creams but did not get the time to blog them as I got a little carried away in various other activities, and now summer will be gone in no time.!:( So before that happens let me share with you – yummilicious home made coconut ice-cream!
What?? Coconut ice creams?? you must be wondering! Need reasons to try it? Well, it tastes awesome, its home made and can be made in a jiffy. I experimented on it, and had to make it three times to get the taste i wanted 🙂
Just take a few minutes to make this wonderful Coconut ice-cream, and serve it to your loved ones with loads of love!!!
Heavy whipping cream – 1 cup
Condensed milk – 1/2 can
Vanilla extract – 1/2 tsp
Canned coconut milk (I use Chaokoh brand) – 1 cup (Refrigerate a can of coconut milk overnight or until well-chilled, then scoop out the coconut cream that separates out and solidifies (leaving the watery liquid behind))
Desiccated coconut – 3 tbsp
In a large bowl, combine heavy whipping cream, condensed milk and vanilla extract. Using an electric hand mixer at medium-high speed, beat for about 5 – 6 minutes until medium peaks form. Add coconut cream and continue to beat gently for 20 – 30 seconds until well-combined, scraping in between. Stir in 3 tbsp desiccated coconut (or sweetened coconut flakes).Transfer to a freezer-safe container and freeze for 5 – 6 hrs or until firm. Enjoy!
Other Ice cream recipes