No-Churn Coconut Ice Cream

No-Churn Coconut Ice Cream
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This no-churn coconut ice cream is made with virgin coconut oil, an incredible coconut product which has an amazing coconut taste and aroma.

Using coconut oil when making ice cream may sound crazy, but the original Coconut Ice Cream I made with it was so good, that it only made sense to create a no-churn version.

The lovely thing about this no-churn coconut ice cream is that you use lovely, flavourful ingredients to make it: cream, sugar, egg whites and a little bit of honey. You do not have to worry about egg safety though, as in the recipe the egg whites are properly cooked thanks to a revolutionary no-thermometer method. 

The resulting no-churn coconut ice cream has the best coconut taste ever. It is refreshing, exotic and bright. It also has a rich mouthfeel and a stable body, which means that apart from scooping, it can be used as a filling in ice cream tortes and sandwiches. 

No-Churn Coconut Ice Cream
  • Special equipment: mixer
  • Yields: 1 litre/quart
  • Prep: 15 mins.
  • Total: 10 hrs min.
Ingredients:
  • Ingredients notes

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.

For cup measurements:

1 cup = 235 ml

1 Tbs. = 15 ml

1 tsp. = 5 ml

Only use heavy cream suitable for whipping, with 35% fat percentage.

Do not use lower fat versions, or else the custard may not whip.

Do not use any kind of non-dairy cream. 

How to choose: look for the words “raw”, “cold pressed”, “extra virgin” on the label. It should also be edible (or in the groceries category).

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

If you already have coconut oil at home, 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.

Regular white sugar or a good quality 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 small amount of honey helps the ice cream stay soft for longer in the freezer.

You can substitute honey with the same amount of spirit with 40% alcohol/volume.

  • Tips for success

A rubber, flexible 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, preferring a flexible one.

Using a saucepan with a long handle in step 1 is useful for pouring with ease 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. 

A handheld mixer makes it easier to evaluate the stage of the whipping cream in step 3 and to stop when it reaches the desired consistency.

If you whip with a stand mixer instead, always keep an eye on it to avoid over-whipping.

Instructions
Step 1: Make the ice cream mixture

In a large heatproof bowl, put the cold egg whites and whisk them by hand to loosen them. Stop whisking when they lose their density, the whisk moves around with ease and the egg whites are a bit foamy. 

Put the bowl with the egg whites in the fridge to keep them cold, leaving the whisk in the bowl to have it ready.

In a medium saucepan put the heavy cream, sugar and salt

Warm over medium heat, stirring often.

When all the sugar has dissolved and the cream is hot and steamy, increase the heat to medium-high. 

Remove the egg whites from the fridge and set them next to the stovetop.

As soon as the cream bubbles vigorously (full boil) let it boil for 10 seconds, remove from the heat and immediately start pouring it in a steady stream into the egg whites with one hand, while whisking them vigorously with the other.

Important: While the mixture is still hot, use a rubber spatula to thoroughly scrape the sides and bottom of the bowl, where residues of egg whites lie. You cannot see them, but they are there and they should be incorporated into the rest of the mixture, while it is still hot. 

Add the virgin coconut oil and mix well and thoroughly.

Step 2: Cool the ice cream mixture

Put the bowl with the mixture over an ice bath to cool it down to room temperature, about 45 minutes.

When the ice cream mixture is no longer hot, add the honey and whisk well to dissolve. 

Immediately, thoroughly chill the ice cream mixture by choosing one of the methods below:

Pass the no-churn 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 mixture through a fine sieve and put it in a sealable bag. Place the bag in a large container and fully cover it with lots of ice. Leave for 3-4 hours to thoroughly chill.

Before whipping, check if the ice cream mixture is thoroughly cold:

• an instant-read thermometer in the ice cream mixture should read 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 thoroughly chilled.

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 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 whipping, check if the ice cream mix is thoroughly cold:

• an instant-read thermometer should read 4ºC – 8ºC (39ºF-46ºF). 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.

Step 3: Whip the ice cream mixture

Pour the ice cream mixture into the mixer’s bowl. The mixture has to be thoroughly cold, or else it will not whip.

With the whisk attachment on, start whipping at low speed and gradually increase the speed to high.

Whip until soft peaks form and its volume increases. Stop the mixer when the waves that the whisk leaves on the surface of the cream hold their shape, instead of disappearing in the cream.

Step 4: Freeze until firm

Transfer the no-churn coconut ice cream into a freezable container. Cover with cling film and let it set. Setting will most likely take 6-8 hours.

If using as a filling in an ice cream torte, use it directly after whipping. Freeze for 24 hours before cutting. Do not use in silicone moulds though, as it stays soft in the freezer and it may lose its shape when pressed.

Storage

In the freezer for 3-4 days, covered well to protect it from absorbing the freezer’s smells.

You can keep it for longer if you like, but its texture deteriorates quickly, due to the absence of egg yolks. In any case, discard after 1 month. 

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.

  • Recipe notes

Egg safety: You do not have to worry about eating raw eggs in this recipe. By pouring the right amount of boiling cream into the right amount of chilled egg whites, while whisking vigorously, you bring the total mixture to a perfect 71º C (160º F). In order to do so, you need to use a scale and follow the measurements precisely.

  • Tips for success

A rubber, flexible 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, preferring a flexible one.

Using a saucepan with a long handle in step 1 is useful for pouring with ease 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. 

A handheld mixer makes easier to evaluate the stage of the whipping cream on step 3 and stop when it reaches the desired consistency.

If you whip with a stand mixer instead, always keep an eye to avoid over-whipping.

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Sugar

  • regular sugar (white crystallised)
  • sweeteners