Coconut Ice Cream Recipe
A simple homemade coconut ice cream offers a refreshing taste reminiscent of Thai street-side frozen desserts.
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Instructions
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Prepare container(s) with lids for freezing.
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Process eggs and sugar in a food processor for 1.5 to 2 minutes.
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Cook the egg and sugar mixture in a double-boiler over medium-high heat for 8 to 10 minutes, stirring continuously until thickened, then refrigerate to cool.
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Blitz heavy cream in a food processor for approximately 1 minute until stiff peaks form, then transfer to a large mixing bowl.
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Fold coconut milk and flaked coconut into the whipped cream.
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Gently stir in the cooled egg and sugar mixture along with vanilla or coconut flavoring.
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Pour the mixture into the prepared container(s) and freeze for at least 8 hours or overnight.
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To serve, use an ice cream scoop dipped in warm water; optionally, top with flaked coconut.