I’ve been on a major coconut kick recently. I think it all began a few weeks ago when I had some Coconut-Avocado ice cream from Magic Fountain (by far the best ice cream shop on the North Fork). The flavor was amazing and I came to the conclusion that I know why I love Coconut so much…
It tastes like vacation :]
That being said, I’ve been on the hunt to find a coconut ice cream recipe that is both delicious and simple. Making ice cream still intimidates me sometimes, so the easier, the better. This recipe is exactly that. Mix all the chilled ingredients, put them in the ice cream maker, and watch the magic happen. Fold in your favorite add ins (I went with diced mango) and be patient enough to let it harden in the freezer!!
As easy as it gets
The weather in the Northeast has been kind of crappy these past few days, so treat yourself to a mini vacation and make some coconut ice cream. It is well worth it!
Coconut Ice Cream with Mango Chunks
Adapted from TheKitchn.com
Yields roughly a quart
- 1 14oz can of sweetened condensed milk
- 1 14oz can of unsweetened coconut milk
- 1 cup heavy cream
- a pinch of nutmeg
- a pinch of salt
- 1 mango, diced whatever size you prefer. (This recipe originally is made with roasted cherries, but add ins are endless! Chocolate chips, pineapple, shredded coconut, avocado…go nuts…mmm nuts would be yummy too)
Add all the ingredients together in a medium size bowl. Whisk so that everything is thoroughly mixed together. Chill the mixture in the fridge for an hour, or alternately you could chill it in the freezer for a half hour if you are impatient like me! Pour mixture into your ice cream maker and follow the method as explained by the manufacturer. I have a very simple Krups ice cream maker. You freeze the base for 24hours, assemble the mixing device, set it on the counter, pour in your base, and let it rip! You want to stop the machine when the ice cream has the texture of soft serve, for me, that was about 20-30min in the ice cream maker. Transfer the ice cream to a bowl and fold in your add-ins. Cover with plastic wrap, making sure that the plastic makes contact with the surface of the ice cream. Place in the freezer to harden up, about 2 hours. I like my ice cream on the softer side so I had noooo problems eating giant spoonfuls of it right out of the ice cream maker. Enjoy!
I garnished with basil. 1. because i love basil and mango together. 2. it's summer, i garnish everything with basil!
Just as it was time to taste test, the sun came out. I highly recommend enjoying your ice cream on a clear summer night at sunset!
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