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.
Take care that:
For best results, use a scale and measure the ingredients directly into the utensils, when you need them.
Avoid weighing in an utensil and transferring to another, as this causes a significant reduce of the quantity.
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.
Only real white chocolate will do; this means that it should have the following ingredients listed on the packaging:
– cocoa butter (NOT palm oil or other vegetable oil)
– sugar (NOT sweeteners, stevia, etc)
– milk powder
– an emulsifier (such as lecithin)
Also, check the nutrition label on the packaging: the sugars should be around 55 gr per 100 gr of white chocolate.
However, if the white chocolate you have has more sugars than this, feel free to contact me, sending me the nutrition facts of your white chocolate, so I may assist you in making any adjustments, if needed.
Only use heavy cream with 35% percentage.
Do not use lower fat versions or any kind of non-dairy cream.
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.
1) When making ice cream at home, you should always use a rubber spatula, if possible. It is useful for wiping the bottom of the saucepan when cooking dairy on the stovetop, as well as for scraping residues which would be otherwise left behind in bowls, saucepans etc.
2) 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.
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.
Add the coconut oil and stir well. Set aside.
Pour 350 gr of the milk (12.4 oz) into a medium saucepan.
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.
Add the sugar and salt in the saucepan with the milk.
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, scraping the bowl well for any residues.
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 (8.8 oz) milk and the heavy cream and and stir to combine.
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 coconut ice cream mixture over a fine sieve and put it in a sealable bag. Then place it in a large container or 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 mix is thoroughly cold:
• an instant-read thermometer should read 4º C (39º F) when submerged in the ice cream mix
• if no thermometer is available, check with your index finger; the ice cream mix should feel fridge-cold to the touch.
If needed, add more ice and leave until thoroughly chilled.
When churning with a domestic ice cream maker, your ice cream mixture should be always 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 coconut ice cream.
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 up to 40-50 minutes.
Remove the bowl from the ice cream maker and put it directly in the freezer, as per instructions in step 4.
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 4-5 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.
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.
This coconut ice cream, like all artisanal ice creams, freezes hard in the long term.
To soften it to a scoopable consistency, put it in the refrigerator for one hour.
Discard after one month of keeping in the freezer.