Last weekend, lil’ one had a sleep over birthday party at her friend’s place. Guess what these two old folks do? We went for a dinner date at a Thai restaurant by the sea which we haven’t done in a while. It was fun and enjoyable, in addition to good food that ended with a refreshingly good dessert.
After that night, I couldn’t get that dessert out of my head. So, I decided to make the coconut ice cream at home. Adam Liaw’s simplest coconut ice cream recipe only use 3 ingredients – coconut milk, cream and caster sugar. And it was a WOWZER! Seriously, it’s really easy peesy and you had better believe it 🙂
3-ingredient Coconut Ice-Cream (adapted from Adam Liaw’s Asian After Work)
Serves 700 ml
400 ml coconut milk (use a high quality brand)
300 ml thickened cream
1/2 cup caster sugar
1 tbsp shredded coconut, toasted
1 fresh coconut, drained and chopped in half, to serve (optional)
1. Mix the coconut milk, cream and caster sugar in a medium saucepan and bring to a simmer. Carefully stir until the sugar is well dissolved. Simmer for about 5 mins.
2. Pour the mixture into a large bowl that is sitting in an ice bath – sit for about 20-30mins. Once the mixture has cool down, cover the bowl with glad wrap and transfer it to the fridge and leave it for at least 2-3 hours or until it’s completely chilled.
3. Remove the chilled mixture from the fridge. Churn in an ice cream maker in accordance with the manufacturer’s instructions.
4. Once the ice-cream has reached a soft, ice-creamy texture (about 30 mins), stop and transfer it into a pre-chilled airtight container. Freeze for at least 3-4 hours before serving. If you prefer a firmer texture, freeze the ice-cream overnight.
5. To serve, scoop the ice-cream into a coconut half. Sprinkle with toasted shredded coconut for that extra crunch. Serve.