As the title says this creamy coconut ice cream is prepared without eggs and without ice cream maker. What the title doesn’t say is that it’s super easy and quick to prepare, it’s homemade, with a strong coconut flavor and just plain yummy. Thanks to the use of coconut milk and condensed milk this ice cream is so simple to make. It has a nice light and creamy texture. This coconut ice cream is a must try in summer using muffin tin, ice cream moulds or a pound cake pan.
Instructions creamy coconut ice cream (no churn, no eggs, no ice cream maker)
In a large bowl add your cold whipping cream and vanilla extract. Using a mixer, whip the cream until it has doubled in volume and makes stiff peaks.
In another bowl pour the coconut milk and the sweetened condensed milk. Mix everything very well with the whisk.
Take a couple of spoonfuls of coconut milk mixed with condensed milk and add them to the whipped cream mixture. Use the whisk or a spoon and very gently stir it in. This step will make it light and airy. Gradually add the rest of the coconut milk. Always mix carefully and delicately until the two compounds are well blended.
Pour the mixture into a rectangular container, into ice cream moulds or into muffin or madeleine tins. From this dose of ingredients I got 14 small portions of ice cream.
Place in the freezer until it is completely firm. To extract this ice cream from the tins simply immerse the bottom of the tin for a few seconds in warm water. Ice cream, similar like panna cotta, will slide out of the mould.
To serve this dessert I used some crumbled butter cookies and dessicated coconut which goes perfectly with this creamy ice cream.
lot of love. B.
p.s. If you like fresh desserts for summer then you must also check my Greek yogurt panna cotta with fruit salad (photo below).