Coconut Ice Cream | with real coconut flavour

coconut ice cream in bowl
coconut ice cream in bowl
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In this coconut ice cream, the pure coconut taste of the coconut oil comes out singing; and the ice cream itself is dreamy-creamy and fluffs up like a cloud when churned.

This is the problem with most coconut ice cream recipes out there: they just aren’t coconut-y enough.

Most involve the use of coconut milk, either canned or boxed, resulting in an icy ice cream due to the lack of fat; and a weird taste due to these over-processed ingredients.

Others use “fresh” coconut, which, unless you are lucky enough to have a coconut tree in your garden, has been lying in a commercial freezer for long enough to become tasteless.

So, if you are after a coconut ice cream that has a velvet mouthfeel, an amazing coconut taste and aroma, do follow this recipe.

Here, we use virgin coconut oil, this beautiful ingredient with the exceptional taste.

And, trust me when I tell you, that in this ice cream, not only the pure coconut taste of the coconut oil will come out singing, but the coconut ice cream will be perfectly dreamy creamy and fluff up like a cloud when churned.

This recipe is a personal accomplishment and the result of deep knowledge on homemade ice cream making. Every single step is important and all ingredients are perfectly measured. So, please, do not change or adjust anything; and you will be rewarded with the most exceptional coconut ice cream you can make at home.

Coconut Ice Cream
Ingredients:

For best results, use a scale and measure the ingredients directly into the utensils, when you need them.

Avoid weighing in one utensil and transferring to another, as this causes a small, but important loss of quantity, especially in liquids.

For cup measurements:

1 cup = 235 ml

1 Tbs. = 15 ml

1 tsp. = 5 ml

To choose the right kind of coconut oil, look for the words “raw”, “cold pressed”, “extra virgin” on the label. It should also be in the groceries category.

Avoid any coconut oil labeled as “refined” or “odourless”. 

If you already have a jar in your cupboard, make sure that it is fresh and hasn’t gone rancid. Even the slightest sign of rancidness will give a pronounced off-putting flavour to the final ice cream.

A good way to judge the freshness of the coconut oil is by smelling it. It should smell divine.

For best results, use heavy cream with 35-36% fat percentage. It should be of pourable consistency.

Do not use lower fat versions.

Do not use any kind of non-dairy cream. 

You should use regular cow’s milk, fresh, with around 3,5% fat.

Do not substitute with light versions (lower fat) or non-dairy milk. Both the fat and the milk proteins are needed for the recipe to work. 

Regular white sugar or a good raw cane sugar such as Demerara are the best options for this recipe.

DO NOT use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe. 

A flexible rubber spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferably a flexible one.

Fact: When you boil milk, it curdles. 

But you can avoid curdling by boiling the milk with sugar and gently warm it over medium heat, stirring often to ensure that the sugar is completely dissolved; then you can raise the heat and bring it to a boil. If the milk boils before all the sugar has dissolved, it will curdle.

When melting the white chocolate over the simmering water, stir constantly and take care that the white chocolate does not overheat; or the ice cream will curdle during churning.

Using a saucepan with a long handle in step 1 is useful for easily pouring  the boiling cream with one hand, while whisking the eggs vigorously with the other.

Bonus tip: if the bowl with the eggs is lightweight, put a towel under it, to keep it in place while whisking.

Instructions

Before starting, make sure that your ice cream maker is ready for churning when needed. This means that if it has a removable freezer bowl, it should be put in the freezer for the whole time indicated by the manufacturer, usually 24 hours.

Step 1: Prepare the coconut ice cream mixture

Put the white chocolate in a medium-sized, heatproof bowl and melt over a saucepan with simmering water, stirring constantly. Take care that the bottom of the bowl does not touch the water. Remove the bowl from the heat and add the coconut oil; stir well. Set aside.

Pour into a medium saucepan 350 gr of the milk (12.4 oz; 1.5 cup), the sugar and the salt. Put the corn flour in a large bowl and pour a splash or two of the cold milk from the saucepan, whisking with a fork to create a thin slurry.

Warm the milk and sugar over low-medium heat, stirring often until the milk is hot and steamy and the sugar has melted. Increase the heat to medium-high and bring it to a boil. As soon as it starts boiling, remove from the heat and pour the boiling milk over the corn starch slurry, while whisking it vigorously. 

Stir thoroughly and then pour everything back into the saucepan. Return the saucepan back to the heat and cook very briefly for 10 seconds, scraping the bottom of the saucepan vigorously as you go. The mixture will bubble up and thicken. Immediately, pour the mixture back into the bowl.

Add the 250 gr milk (8.8 oz; 1 cup) and the heavy cream; and stir to combine.

Step 2: Blend and chill the ice cream mixture

Pour the melted white chocolate/coconut oil in the blender and start blending on low. With the blender running, start pouring the dairy mixture into the white chocolate/coconut oil in a steady stream.

Blend the coconut ice cream mixture for 2 minutes, then stop. The ice cream mixture should be tepid by now. If not, allow it to cool down for 15 minutes.

When it is tepid, you have to thoroughly cool it before churning. To do so, you can choose between:

Pass the coconut ice cream mixture through a fine mesh sieve and into a sealable container.

Refrigerate for 12 hours and up to 3 days.

Strain the ice cream mixture through a fine sieve and put it in a sealable bag. Place the bag in a large container/kitchen sink and fully cover it with lots of ice. Leave for 3-4 hours to thoroughly chill.

Before churning, check if the ice cream mixture is cold:

  • an instant-read thermometer in the ice cream mixture should read around 4ºC – 8ºC (39ºF-46ºF). 
  • if no thermometer is available, check with your index finger; the ice cream mixture should feel fridge-cold to the touch. 

If needed, add more ice and leave until it reaches the right temperature.

Pass the coconut ice cream mixture through a fine mesh sieve and into a sealable container.

Refrigerate for 12 hours and up to 3 days.

Strain the ice cream mixture through a fine sieve and put it in a sealable bag. Place the bag in a large container/kitchen sink and fully cover it with lots of ice. Leave for 3-4 hours to thoroughly chill.

Before churning, check if the ice cream mixture is cold:

  • an instant-read thermometer in the ice cream mixture should read around 4ºC – 8ºC (39ºF-46ºF). 
  • if no thermometer is available, check with your index finger; the ice cream mixture should feel fridge-cold to the touch. 

If needed, add more ice and leave until it reaches the right temperature.

Step 3: Churn the coconut ice cream

Check that the ice cream mixture is thoroughly chilled before churning: it should feel fridge-cold to the touch. 

For an extra-smooth ice cream, blend the ice cream mixture again for one minute, before churning.

Prepare the ice cream machine according to the manufacturer’s instructions.

With the machine running, pour the chilled ice cream mixture through the canister and into the ice cream machine. 

Churn until the coconut ice cream is fluffed up and creamy. Depending on your ice cream maker, this may take anywhere from 30-60 minutes; do not rush it, leave it until it reaches the consistency of soft-serve ice cream.

Remove the bowl from the ice cream maker and put it directly in the freezer, as per instructions in step 4.

Step 4: Freeze until firm

Cover the ice cream maker’s bowl (with the ice cream in it) with a lid and place it in the freezer.

Leave for 4-5 hours for the coconut ice cream to set.

After that, you can serve it; or transfer to a sealable container for long term storing.

Storage and serving

n the freezer for one month, covered well to protect it from absorbing the freezer’s smells.

Scooping: the longer it sits in the freezer, the harder it gets. After 48 hours in the freezer you may have to soften it before serving, by putting it in the refrigerator for 20-30 minutes.

To soften it to a scoopable consistency, put it in the refrigerator for one hour. 

Questions and answers:

Q: Why should I chill the mixture before churning?

A: When churning with a domestic ice cream maker, your ice cream mixture should always be thoroughly chilled. Otherwise, your ice cream maker may not be able to churn the ice cream to its fullest potential, resulting in a sloppy liquid vs. a fluffy ice cream

Q: Why should I put the ice cream in the freezer right after churning?

A: Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it directly in the freezer for 3-4 hours after churning, will help it set and reach the right consistency.

Then you can serve it or transfer to a sealable container for longer storing.

A flexible rubber spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferably a flexible one.

Fact: When you boil milk, it curdles. 

But you can avoid curdling by boiling the milk with sugar and gently warming it over medium heat, stirring often to ensure that the sugar is completely dissolved; then you can raise the heat and bring it to a boil. If the milk boils before all the sugar has dissolved, it will curdle.

When melting the white chocolate over the simmering water, stir constantly and take care that the white chocolate does not overheat; or the ice cream will curdle during churning.

Using a saucepan with a long handle in step 1 is useful for easily pouring  the boiling cream with one hand, while whisking the eggs vigorously with the other.

Bonus tip: put a towel under the bowl with the eggs, to keep it in place while whisking.

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