Coconut Milk Ice Cream

Name: Coconut Milk Ice Cream
Total time: 600 s
Yield: Serves 15 servings
Ingredients: 1 cup sweetened condensed milk (about 250 grams); 1 2/3 cups heavy whipping cream (about 400 ml); 1 coconut (extract 3/4 cup coconut milk, about 200 ml); 2 containers plain unsweetened yogurt; 1/3 cup powdered milk (about 50 grams, optional)

Nguyễn Thu Hương @Huong_2408

Hà Nội

Coconut milk ice cream is a favorite dessert for many people. This recipe is very simple and quick to make. However, to get a creamy, rich, and flavorful ice cream, you need good quality ingredients and the right proportions so the ice cream is smooth and not icy. Whenever I have guests over, I serve this ice cream and always get great feedback like "this is better than store-bought" and "can I have some more?"

Nguyễn Thu Hương @Huong_2408

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Ingredients

10 minutes

Serves 15 servings

1 cupsweetened condensed milk (about 250 grams)
1 2/3 cupsheavy whipping cream (about 400 ml)
1coconut (extract 3/4 cup coconut milk, about 200 ml)
2 containersplain unsweetened yogurt
1/3 cuppowdered milk (about 50 grams, optional)

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Steps

10 minutes

1

Here are the dairy products I use for the ice cream: powdered milk (such as Coles or Devondale from Australia), heavy whipping cream, and sweetened condensed milk.
2

Peel the coconut, cut it into pieces, and blend in a dry blender until finely chopped. Transfer to a large bowl, add 2/3 cup hot water (about 150 ml), and mix well. Strain through a fine mesh sieve to get the coconut milk.
3

Add the sweetened condensed milk, coconut milk, powdered milk, and yogurt to a blender. Blend until smooth and well combined.
4

Use a hand mixer to whip the heavy whipping cream until stiff peaks form.
5

Gently fold the whipped cream into the blended mixture. Pour into molds or containers and freeze until firm.
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