Unrecipe of the Week: Coconut Ice Cream

 

This sweet treat is rich and creamy, with the flavor of coconut. It has very few ingredients, and pairs well with all kinds of fruit. Unlike many icecreams, this does not use eggs and doesn’t require any cooking. It doesn’t get much easier than that!

We served our coconut ice cream with strawberries and mini biscuits for a riff on the traditional strawberry shortcake. It was such a hit that we are sure this one will be in heavy rotation all summer long!

This unrecipe calls for cream of coconut. Don’t mistake this for canned coconut milk. Cream of coconut is thick and syrupy, and very sweet. It is found in the international foods area of most supermarkets, and is what gives this it’s flavor and sweetness.

Coconut Ice Cream:

Mix together 1 cup of milk, 1 1/2 cups of heavy cream and a 15 oz. can of cream of coconut.  Mix well in a blender or food processor until it is combined and smooth in texture. Pour into your icecream maker and freeze according to manufacturer’s instructions. Tranfer the icecream into a container and freeze until ready to eat.

You can add fresh shredded coconut, or mini chocolate chips or diced pineapple to customize the recipe at the end of the freezing / churning process.

We use a special attachement for our Kitchen Aid stand mixer, which must be frozen in advance, so be sure you have placed it in the freezer the day before, if you are using that type.

If you don’t have an icecream maker, or suitable attachment,go ahead and give this a try. Make sure it is mixed really well. Place the mixure into a pan (we think a loaf pan is the perfect size) and freeze for about 30-45 minutes until the edges are starting to freeze. Remove it from the freezer and stir it vigorously to break up any ice crystals. Return it to the freezer and repeat this every 30 minutes or so until the ice cream is fully frozen and creamy, and enjoy!

Photo:  Glasshouse Images

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