Homemade Coconut Ice Cream

Ice cream is a dessert that no one can deny having. Be it vanilla, chocolate, strawberry or any other flavor, a scoop of ice cream can attract people of all ages. Among the different flavors of ice cream, coconut has become one of the most popular ones amongst people. Besides, with the advent of ice cream makers, making ice creams at home, no longer remains a difficult task. Let us look at some of the homemade recipes to make these tempting coconut ice creams.

Shredded Coconut Ice Cream

Ingredients

• 1½ cups unsweetened coconut milk
• 8 ounces sugar
• 8 ounces heavy cream
• 3 large eggs
• ¼ teaspoon salt
• 4 ounces sweetened coconut, shredded
• 8 ounces half-and-half (half milk and half light cream)
• 1 teaspoon cornstarch
• 2 teaspoons vanilla extract

Directions

1. Break the eggs in a mixing bowl and whip it with sugar, salt and cornstarch with a hand held mixer. Keep it aside after the mixture becomes thick.
2. Cover a baking sheet with aluminum foil and place the shredded coconut on it. Toast for 5-7 minutes in a preheated oven for 6-7 minutes. Take it out of the oven only when the coconut becomes light brown in color, and keep it for cooling.
3. In a cooking pan, take coconut milk, half-and-half. Cook it on a medium flame and let it boil. Take it off from the flame and pour it into the bowl containing the egg mixture, and stir well.
4. Transfer the whole mixture into a clean cooking pan and keep on stirring it on a low flame, so that it does not boil. Continue to do so till the mixture becomes little thick.
5. Take another bowl and pour in the contents of the cooking pan into it through a sieve. When it is totally cooled, add vanilla, heavy cream and toasted coconut and mix gently. Chill it in the refrigerator, after covering the bowl with a lid.
6. Take out from the refrigerator after 5-6 hours and place it in the ice cream maker and follow the instructions mentioned in it. Remove from the ice cream maker and store it in an air tight container. Place it in the freezer for 3-4 hours and your coconut ice cream is ready to be savored.

Choco-Coconut Ice Cream

Ingredients

• 16 ounces crisp rice cereal, crushed
• 1.8 liters or 8 cups vanilla ice cream
• 5 cups mini marshmallows
• 8 ounces assorted nuts, chopped
• 8 ounces semi sweet chocolate pieces
• 6 tablespoons butter
• 1⅓ cups flaked coconut
• 13 ounces evaporated milk

Directions

1. In a frying pan, heat butter, and fry the coconut until it turns light brown in color. Add the nuts and cereals, and stir for a minute or two and set aside.
2. Take milk in a cooking pan and combine it with chocolate. Wait for the chocolate to melt and then allow it to boil. After it boils once, let it to simmer for 4-5 minutes. Do not forget to keep on stirring. Remove from heat and cool the fudge at room temperature.
3. Take a 13 x 9 inch pan and spread the bottom with some of the fried coconut, nuts and cereals. Add one scoop of vanilla ice cream over it and pour in the chocolate fudge. Continue to do so, till all the ingredients are used up.
4. Chill it in the freezer, till it becomes firm. Take out from the freezer and serve in ice cream bowls, after keeping it in room temperature for 7-10 minutes.

These coconut ice cream recipes are not at all difficult to make and do not taste different from one that is brought from outside. You can make coconut ice cream and store it in the freezer, to relish it whenever you wish to.