One of my favorite summer desserts is ice cream, and what’s better than a bowl of freshly churned, homemade ice cream?
I recently made a recipe originally posted on our blog for coconut ice cream. When I first saw the recipe, I quickly scanned over the ingredients. No eggs, no sugar, and no coconut milk—instead it had Coconut Cream Concentrate. I was intrigued; it sounded like something I would like!
The recipe was incredibly simple, and within minutes my brother and I had whipped up the batter. A few hours later we had a wonderful batch of creamy and irresistible looking ice cream. I couldn’t wait to taste it, and I greedily scooped up a spoonful of it and stuck it in my mouth before anyone else had a chance to even know it was done.
Oh my goodness…! It had to be one of the best homemade ice creams I have ever tasted and definitely the best eggless ice cream ever. In fact, it was hardly an ice cream—frozen custard was more like it. (Coming from Wisconsin frozen custard is a favorite with us!) The ice cream was airy, creamy, and rich. It had the perfect amount of Coconut Cream Concentrate and vanilla. It reminded me of the vanilla frozen custard that I miss so much, only this had coconut.
Anyone can make homemade ice cream, even if you don’t have an ice cream maker. I made this recipe without an ice cream maker and needless to say, it turned out perfect. Here’s what you do to make ice cream without the use of an ice cream maker:
Prepare ice cream batter as the recipe below states in a large metal mixing bowl. Place bowl in a very cold freezer and pack frozen things around it. Every 30–40 minutes, whisk the ice cream and break up the clumps and incorporate it back into the mixture. Continue until ice cream has reached desired consistency. When the ice cream becomes too thick to whisk by hand, use a hand held mixer or a standing mixer fitted with a balloon whisk. Do this quickly though since it melts fast!
This is my slightly edited version of the original recipe. Enjoy!
Coconut Cream Ice Cream
Ingredients:
- 1/4 cup Coconut Cream Concentrate
- 1 pint half-and-half or heavy cream
- one 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla or almond extract
- 1/4 teaspoon freshly grated nutmeg, optional
- ground up nuts of choice, optional
Directions:
Warm Coconut Cream Concentrate gently over low heat until soft.
Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.
There you have it! I didn’t use nutmeg, nuts, or almond extract, but I’m sure it would be delicious with those additions. As always, please feel free to drop me a comment or question.
Posted by Sarah Shilhavy
Recipe made by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
