Coconut ice cream
Coconut ice cream
Ingredients
Ingredients
- 400g can coconut milk
- 400g can coconut cream
- 150g caster sugar
- 50g liquid glucose
- 2 tsp cornflour
- shaved coconut or toasted coconut flakes, to serve (optional)
Instructions
- 1
Tip all of the ingredients, except the coconut flakes, into a saucepan over a low-medium heat and bring to a simmer. Cook for 1 min, then remove from the heat and leave to cool completely, about 1 hr.
61 min - 2
Pour the cooled mixture into an ice cream machine and churn for 30 mins-1 hr, according to the manufacturer's instructions. At this stage, it will still be soft. Scrape the churned ice cream into a freezerproof container or loaf tin and freeze for at least 4 hrs or overnight until it is firm enough to be scooped.
240 min
Nutrition
Per serving (based on 8 servings)



