Description
I am not usually one for jumping on every viral food trend.
Some of them leave me wondering why anyone thought it was a good idea in the first place.
This one, however, had my attention immediately.
If you have spent any time scrolling through social media recently, you have probably seen Spain’s famous coconut ice cream. Served inside a real coconut shell and now often topped with a shot of hot espresso, it has become one of this summer’s biggest food trends.
As soon as I saw it, I knew I wanted to have a go at making my own.
Rather than trying to copy it exactly, I wanted to make something that tasted even more like coconut.
After all, if you are making coconut ice cream, surely it should actually taste of coconut.
I have also tried to keep the ingredients sensible. I know food prices are still painfully high, so I would rather spend my money on good coconut milk and coconut cream than lots of unnecessary extras.
My trusty Cuisinart ice cream maker does all the hard work, leaving you with a beautifully smooth, creamy coconut ice cream that honestly transports you straight to holiday mode.
If you really want to recreate the Spanish experience, serve it inside half a coconut shell and, if you are feeling adventurous, pour over a fresh espresso just before serving. It sounds unusual, but it works brilliantly.
Ingredients
- 400 ml full fat coconut milk
- 200 ml coconut cream
- 150 ml whole milk
- 120 g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Pinch of sea salt
Instructions
To get the coconut ice cream affogato, either in the coconut shell or in a glass, please watch the video below. This also explains how to cut a coconut in half!
Place the coconut milk, coconut cream, whole milk, caster sugar, vanilla extract, coconut extract and sea salt into a saucepan.
Warm gently over a medium heat, stirring until the sugar has dissolved completely.
Do not allow the mixture to boil.
Remove from the heat and place in a bowl. Allow the mixture to cool completely.
Transfer to the fridge and chill for at least four hours, although overnight is even better.
Pour the chilled mixture into your Cuisinart ice cream maker and churn according to the manufacturer’s instructions, usually around 35-40 minutes.
Serve immediately for a soft ice cream texture or transfer to a freezer safe container for one to two hours if you prefer firmer scoops.
If freezing overnight, allow the ice cream to stand at room temperature for around ten minutes before serving. This will make it easier to scoop.
Notes
Use full fat coconut milk. The lighter versions simply do not produce the same creamy texture.
Toasting the coconut beforehand makes a remarkable difference and gives a deeper coconut flavour.
If serving in coconut shells, freeze the shells for half an hour first to help keep the ice cream cold.
- Prep Time: 10 Minutes
- Chilling Time: 4 Hours
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Creaming
- Cuisine: British