Put your hand up if you agree that the holidays won’t be complete without dessert! But it’s all too easy to overdo it. That’s what make this toasted coconut ice cream recipe perfect—it is light yet incredibly tasty, creamy, and nutritious, a great way to round out a belly-filling holiday meal. The smooth and creamy texture plus the rich, crunchy toasted coconut flakes are worth the extra effort to make and are guaranteed to make your Christmas day even merrier.
When it’s 40 degrees outside, it’s time to forego the Christmas pudding or boozy adults-only cake and cap off your day with this homemade coconut ice cream made with love. And because ‘tis the season of giving, you can pack this toasted coconut ice cream recipe in an ice cream essentials kit for a lovely friend (or yourself).
- Ice cream maker (optional)
- Electric hand mixer or stand mixer (to manually churn your ice cream)
- Ice cream storer
- Ice cream scoop
- Large casserole or saucepan
- Spatula (silicone or wooden) or whisk (stainless steel)
- Small mixing bowl
- Loaf pan
- Cling film
- Sieve or mesh strainer
- 1 can coconut cream
- 1 can coconut milk
- ¼ cup glucose syrup
- ½ cup caster sugar
- 1 cup and 2 tbsp toasted coconut flakes
- 2 tbsp cornstarch
- Place coconut cream, coconut milk, glucose syrup, sugar and 1 cup of toasted coconut flakes in a saucepan over medium-low heat. Cook, stirring occasionally, for 3 to 4 minutes or until the mixture is smooth and just beginning to simmer.
- In a small bowl, add 2 tbsp of cornstarch, along with 2 tbsp of the warm coconut mixture and mix until a smooth paste is formed.
- While whisking, pour the cornstarch mixture into the warm coconut milk. Increase the heat to medium and cook, stirring occasionally until the base has thickened enough to coat the back of a wooden spoon (similar to the consistency of a creme anglaise).
- Pour the mixture into a large flat sided tray, cover with cling film and leave to cool to room temperature before popping the tray into a refrigerator for at least 2 to 3 hours until completely chilled. Leave overnight for best results.
- Once the ice cream base is completely chilled and slightly pudding-like in texture, strain the mixture, discarding the coconut and follow your manufacturer’s instructions on how to churn ice cream. (For manual churning, you can either use a hand mixer or stand mixer to churn your pre-chilled ice cream mixture. Ensure your mixing bowl is completely chilled to get a smooth ice cream. Churn as fast as you could.)
- Once churned, transfer the ice cream into a freezer container and freeze for at least 4 hours before serving. Top it with some toasted coconut flakes and serve straight from the refrigerator.