Coconut Ice Cream is a traditional Filipino recipe for a classic egg and gluten free ice cream made from coconut milk, coconut cream and shredded coconut with sweetener. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Coconut Ice Cream.
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Ingredients:
800ml (2 tins) of full-fat coconut milk
100g of sugar (or 120ml of honey, maple syrup, or your preferred sweetener)
1 teaspoon vanilla extract (optional, for added flavour)
Pinch of salt (to enhance sweetness)
½ cup shredded coconut (optional, for extra texture)
1-2 tbsp coconut cream (optional, for a richer flavour)
Method:
Preparing the Coconut Base: In a medium saucepan, combine the coconut milk, sugar, and 1 teaspoon of vanilla extract (if using). Place over medium heat, stirring constantly until the sugar has dissolved. Take off the heat and set aside to cool slightly.
If you prefer a less sweet ice cream, reduce the sugar to 50g, or substitute it with 4 tbsp honey or maple syrup. For a richer texture, add 1-2 tbsp of coconut cream.
Once the mixture has cooled, transfer it to a bowl and cover it with clingfilm (plastic wrap). Place the bowl in the refrigerator to chill for at least 2-4 hours, or overnight. This helps the flavours blend and ensures the base is cold enough for freezing.
Freezing with an Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually around 20-30 minutes). Once it reaches a soft-serve consistency, transfer it to a container and freeze for at least 2 hours to firm up.
No-Churn Method: Pour the mixture into a shallow, freezer-safe dish. Freeze for 30 minutes, then stir the mixture to break up ice crystals. Repeat this process every 30 minutes for about 2-3 hours, or until the ice cream is creamy and fully frozen.
If you want to add shredded coconut, fold it into the ice cream base just before transferring it to the freezer.
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