Vietnamese · Dessert
Coconut Ice Cream
A lightened Vietnamese-style coconut ice cream built no-churn, folding whipped cream through a sweetened coconut milk base instead of relying on heavy cream and egg yolks for richness, then finished with toasted coconut for crunch.
$1
12 minsPrep
3 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
252Calories
2.2gProtein
19.6gFat
16.7gCarbs
15.7gSugar
0.8gFiber
145mgSodium
46mgChol
13.2gSat Fat
151mgPotassium
172mgCalcium
0.5mgIron
0.4mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sauvignon Blanc
local
Vietnamese Iced Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the coconut milk, condensed milk, sugar, salt and vanilla extract together in a bowl until the sugar fully dissolves.
2
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
3
Gently fold the whipped cream into the coconut mixture in three additions, keeping as much air in as possible - this aerated fold is what replaces churning.
4
Pour into a small freezer-safe tub (about 500ml), cover with a lid or cling film pressed to the surface, and freeze for at least 6 hours or until firm.
5
Toast the desiccated coconut in a dry pan over low heat for 2-3 minutes until golden, then cool completely.
6
Scoop into bowls and scatter the toasted coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g coconut milk drinking
- 1.1 oz30g condensed milk
- 2.1 oz60g whipped to soft peaks heavy cream
- 0.4 oz10g toasted coconut desiccated
- 0.3 oz8g sugar white
- 0 oz0.5g salt
- 0.1 oz2g vanilla extract
