Happy National Milk Day to those celebrating! We have a selection of ice creams made with coconut milk such as the coconut milk ice cream itself, to more varieties like kulfi, and chocolate ice cream. We recommend you make all of them and try them for yourself, these are no-churn recipes, which means you don’t need an expensive and bulky ice cream maker for these!
1. Coconut Milk Ice Cream
(Serves 6)
Ingredients
- 480 ml heavy cream, cold
- 380-400 ml unsweetened coconut cream
- 400 ml sweetened condensed milk
- 1½ tsp coconut extract
- ⅛ tsp salt
Instructions
- Chill a large empty mixing bowl in the freezer for a minimum of 30 minutes, this will give you the perfect whipped cream consistency later.
- After 30 minutes, take out the chilled bowl and immediately pour the cold heavy cream into it. Using either an electric mixer, whip the cream on high speed until it forms stiff peaks.
- Add coconut cream, condensed milk, coconut extract, and salt into the bowl and beat until the mixture becomes completely smooth.
- Transfer this entire mixture into a freezer-safe container or a loaf pan. Cover the surface with plastic wrap, with the wrap touching the surface, to prevent ice crystals from forming.
- Freeze for at least eight hours or preferably overnight.
- If the ice cream is too firm to scoop, during serving, allow it to stand at room temperature for approximately 30 minutes or until it reaches a scoopable consistency. Serve immediately.
2. Coconut Milk Kulfi
Ingredients
- 240 ml full-fat coconut milk
- 480 ml soy milk
- 5-6 cardamom pods, crushed
- 150 gm sugar
- 25 whole almonds
- 2 tsp cornstarch
Instructions
- In a heavy-bottomed saucepan, pour coconut milk and half of the soy milk. Heat over medium-high flame and bring to a boil, while stirring occasionally.
- Once boiling, add the cardamom pods to the pan and keep stirring.
- Reduce the heat to medium-low and simmer for 10-12 minutes, stirring often. Add the sugar after a while and keep cooking.
- Simmer for another 10 minutes until the concoction thickens. Make sure to stir regularly to prevent milk skin from forming.
- While the milk cooks, grind down the almonds in a mixer grinder. Coarse or semi-coarse, it’s your call.
- In a separate bowl, add the remaining soy milk. Dump the cornstarch into it and mix to create a lump-free slurry.
- Pour the cornstarch slurry and ground almonds into the bubbling milk simultaneously. Stir to mix, let it bubble a bit then turn off the heat.
- Let the mixture cool completely, stirring occasionally to prevent milk skin from forming
- Once cooled, carefully pour the mixture into your chosen popsicle mold.
- Move the filled molds to the freezer and let them freeze completely for at least four to five hours, or overnight for best results.
- Just before serving, you can sprinkle crushed pistachios over the kulfi.
3. Coconut Milk Chocolate Ice Cream
(Serves 12)
Ingredients
- 2x 400 ml cans full-fat coconut milk (chilled overnight)
- 65 gm cocoa powder
- 400-450 gm pitted dates
- 1 tsp vanilla extract
- 120 ml unsweetened almond milk
Optional:
- 30 ml cooled espresso
- ½ tsp cinnamon
- Chocolate chips or small Cadbury chocolate bits
Instructions
- Chill a large metal bowl in the freezer for 10 minutes.
- Meanwhile, add pitted dates to a blender with strong blades, and grind until they break down into small pieces. Gradually add small amounts of hot water, grinding in between, until you have a thick and smooth paste. Set this aside for later.
- Carefully scoop out only the solid cream portion of the chilled coconut milk, that has separated and risen to the top, Add this to the chilled mixing bowl.
- Using an electric mixer, whip the coconut cream until it becomes smooth and creamy with a consistent texture
- Add the cocoa powder, vanilla extract, almond milk, and approximately half of your prepared date paste to the whipped coconut cream. Continue whipping until the mixture is velvety.
- Taste the mixture and adjust the sweetness of cocoa flavor as needed.
- Line a freezer-safe container with parchment paper for easy removal later. Pour the ice cream mixture into the lined container
- Cover the surface first with a layer of plastic wrap, ensuring it clings to the surface of the ice cream, then add a layer of aluminum foil over top.
- For a softer, mousse-like consistency, freeze for just two to three hours. For traditional ice cream firmness, freeze overnight.
- Once ready to serve, remove from the freezer and keep it at room temperature for 20 minutes to soften a tad, so you can scoop.
- For the smoothest scooping experience, use a hot ice cream scoop (wash in hot water).
- Serve immediately.