This homemade coconut ice cream recipe is very easy to prepare and is made with ingredients that we know and can remove or add to make a healthier dessert. In addition to enjoying the fresh and delicious taste of the coconut, you can also taste a soft and very creamy texture in this ice cream, because it carries condensed milk. In this case, we have added coconut milk to provide flavor, but later we will give you an option to do it only with grated coconut if you do not have coconut milk at home or do not like to use it. It doesn matter how you do it, you can prepare it without refrigerator and in a very short time, so we invite you to continue reading to discover how to do coconut ice cream in a few steps. Perfect to refresh us!
| 🚻 6 Diners | 🕘 6h | 🍵 Difness Low | 🤯 |
| Coconut ice cream ingredients: |
| 400 milliliters of cream to mount (2 cups) 1 boat of small condensed milk 200 milliliters of coconut milk 2 tablespoons of grated coconut (optional) 1 tablespoon of caramel or chocolate balls chocolate chocolate |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Coconut ice cream ingredients:
1. Before preparing coconut ice cream, keep all the ingredients in the fridge with the exception of grated coconut. Take the cream to the freezer 10 minutes before starting the recipe. Now, coconut milk and condensed milk pour into a bowl, mix well. Save in the fridge while preparing the cream.
2. Take out the cream of the freezer, put it in a bowl and boot until the mounted cream is.
3. Once we have mounted the cream, take out the previous mixture of the fridge and see adding the cream mounted to this mixture. Incorses little by little with enveloping and soft movements until it is well integrated.
4. At this time you can add a couple of tablespoons of grated coconut and mix them.
5. Take a bowl, preferably metal, although you can also use a glass. Put the cream in it, cover it with film paper and put it into the freezer. After an hour, take it out and remote it. Cover again and put it in the freezer for another hour. Repeat the process three times. Subsequently, leave the creamy coconut ice cream in the freezer for about 6 or 7 hours or until the next day.
6. When ready, take your homemade coconut ice cream from the freezer. Leave it about 10 minutes to defrost a little and you can easily serve it. You can prepare it in glasses, in glasses and in cucuruchos. Adornal it with the topings you prefer and enjoy!
7. If you want to check a simpler and less ingredient recipe, watch our coconut ice cream video with grated coconut!
