Homemade Coconut Ice Cream Recipe
Ingredients
- ¾ cup Coconut Water Or Coconut Milk
- 1 can Sweetened Condensed Milk
- 100 g Coconut Milk Powder
- ½ cup Desiccated Coconut
- 2 cups Heavy Cream
- 75 g Finely Grated Milk Chocolate
Instructions
- In a bowl, take coconut water, desiccated coconut, sweetened condensed milk, and coconut milk powder. Mix well until smooth. Set aside.
- Take chilled heavy cream in a large bowl. Beat it with an electric beater until it doubles in volume and reaches stiff peak firmness.
- Add coconut mixture and grated chocolate to the whipped cream. Mix by folding and try not to over mix.
- Transfer to a container with a lid. Cover the surface of ice cream with butter paper or cling wrap and freeze. The butter paper must touch the surface of the ice cream.
- Chill the coconut ice cream preferably overnight or for at least 4-6 hours until firm. Remove ice cream from the freezer and let it thaw for 15 minutes. Then you can scoop it and serve it.