Because of my love for coconut, Mr N made me a cup out of a coconut shell and it is so pwetty. I started keeping some salt in the cup as you can see in my video here. Then I decided to love the cup even more by making some coconut ice cream to be served in it.
I loooove this ice cream. I love love love it! It is coconuty (definitely!), creamy (ah!) and comforting (uh!). It is sweet, but not so sweet as your regular ice cream. It has a salty end taste that balances everything together beautifully. I’m living happily ever after with this cup and with my coconut ice cream.
If you by some rare stroke of luck have toasted coconut flakes
, top your coconut ice cream with them for a bump-free trip to coconuty heaven.
The actors involved:
Prep: 10 mins
Partially active time: 6 hours
Cook: 0 mins
1 can coconut milk
1 can cream of coconut
1 cup heavy whipping cream or half and half
Half teaspoon salt
Half teaspoon coconut flavour (optional)
What you need to do:
Combine all ingredients in a plastic bowl and give them a good mix.
Cover your bowl and place in a freezer. (If you have an ice cream maker, simply pour in and freeze according to manufacturer’s instructions.)
Now what you do is remove your ice cream and beat every 20 minutes or so, so that it freezes into the right texture. This takes about 6 hours so I like doing it when I am at home with no plans of going out. If you have an ice cream maker, no need to do this.
Coconut ice cream is ready! How easy was that? Now excuse me while I go lick some.