This coconut ice-cream is as easy as it is delicious! So often I’ve made ice-cream before without a fancy machine where I would have to make a custard on the hob, allow it to cool to room temperature, freeze it, blitz it in the food processor, then repeat the freezing and blitzing two more times before leaving it in the freezer overnight. Then I discovered this method and felt like a mug! It involves condensed milk and a little bit of alcohol which together prevent a crystally freeze and a solid set. All you need to do here is combine a few ingredients, mix it with some whipped cream and stick it in the freezer. I always love the taste of coconut but I think a lot of people are put off because where there’s the taste of coconut, there is so often the very off-putting desiccated coconut.
Because I served this ice-cream with my white chocolate and chai tea panna cotta the hazelnut praline gave a really nutty crunch.
- 500 ml cream
- 1 can of condensed milk
- 100 ml coconut oil
- 2 tbsp coconut rum (Malibu)
- Pinch of salt
- 300 g sugar
- 6 tbsp water
- 250 g hazelnuts
- Combine the condensed milk, rum, coconut oil and salt in a bowl and mix together.
- Whip the cream until lightly stiff.
- Add the condensed milk and coconut mixture to the cream and mix in gently.
- Cover and freeze for at least 6 hours or overnight.
- Melt the sugar with the water on a medium heat until a rich amber colour.
- Add the hazelnuts and stir to combine.
- Turn out on a sheet of parchment and allow to cool and harden.
- Break into chunks and blitz in a food processor until it has the desired coarseness.