Ever since I moved to Southeast Asia, I have become a total sucker for coconut ice cream. I haven’t been able to develop a taste for local desserts here (yes corn is a real dessert flavor, and don't even get me started on durian) but give me a coconut ice cream and I’ll be your best friend for life. That, and Thai mango with sticky rice. But that’s another topic for another day.
I love to cook, but I don’t have the precision to be a great baker, as everything ends up burnt on the outside and raw on the inside. So an easy dessert that doesn’t require an oven - I am on board with this. I always thought I needed an ice cream maker to make the good stuff myself, but after some digging around online found that it’s possible to do without the machine; you just need to put in a little elbow grease. The machine just aerates the ice cream as it freezes so ice cream made without the machine will turn out just a bit less fluffy but no less tasty. Oh, and this recipe is vegan and dairy-free too, for those of you who like to pay attention to those sorts of things.
Yup, that’s it. Make sure you get coconut milk and not coconut cream, as they’re not the same thing. Skip the light stuff – really, some fat is good for you and you’ll end up using less sugar, which is the real enemy here. One of the recipes I found online called for a whopping 1-3/4 cups (350g) of sugar! I reduced it to half a cup, and you can taste as you go and add more depending on your tastebuds.
If you have an ice cream machine (woo!) then it’s easy – just blend everything together, put it in your machine as per its instructions and process until solid. Voila!
Extra tip: freeze some fruit (mango works exceptionally well) and serve on top of the ice cream. Sprinkle some shaved coconut or mint leaves on top. Try not to eat the whole thing in one sitting. Enjoy!