Coconut ice cream (ice-cream ya nazi)
No-churn coconut ice cream with rose and nutmeg
An easy no-churn ice cream of coconut milk, sweetened condensed milk and evaporated milk, scented with nutmeg or cardamom and a little rose. Whisking it once while it freezes keeps it smooth and fluffy. Garnish with shredded coconut and a sprig of mint.
- Total time
- 495 min
- Difficulty
- easy
- Serves
- 7
Ingredients
To garnish
Method
0/6 doneStep 1: Mix 14 oz coconut milk, 14 oz sweetened condensed milk, 14 oz evaporated milk, 1 tsp ground nutmeg or cardamom, 1 tsp rose essence and 1 tbsp sugar in a bowl.
Step 2: Freeze until ice crystals begin to form around the edges.
120 minStep 3: Take out of the freezer and whisk until the mixture is fluffy.
Step 4: Pour into a covered container and freeze until solid.
360 minStep 5: Take the ice cream out of the freezer 10 minutes before serving.
Step 6: Garnish with 2 tbsp shredded coconut and 7 mint sprigs.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 42 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coconut ice cream (ice-cream ya nazi) take?
- About 495 minutes in total.
- How many people does it serve?
- 7 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.
