Best 2 No Churn Coconut Ice Cream Recipes
In the realm of frozen desserts, "no churn coconut ice cream" stands out as a delectable treat that combines tropical flavors with a creamy, smooth texture. Its name aptly describes the hassle-free preparation method, eliminating the need for an ice cream maker and reducing the process to a simple combination of ingredients, chilling, and freezing. Whether you're a seasoned ice cream enthusiast or new to the joys of homemade frozen treats, this article will guide you through the art of crafting the perfect no churn coconut ice cream, ensuring a delightful culinary experience that will transport your taste buds to a tropical paradise.
Check out the recipes below so you can choose the best recipe for yourself!
NO-CHURN MANGO-COCONUT-LIME ICE CREAM
Provided by Food Network Kitchen
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Whisk the mango pulp, condensed milk, lime zest and juice, confectioners' sugar and coconut extract in a large bowl until smooth; set aside.
- Scoop the solids off the top of the can of coconut cream into a separate large bowl. (Discard the liquid; if any liquid has risen to the top, pour it off before scooping out the solids.) Break the solid coconut cream into small chunks, then add the heavy cream and beat with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. (There may be a few small chunks of coconut cream.)
- Fold about half of the whipped cream into the mango mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 20 minutes at room temperature before scooping.
NO-CHURN COCONUT ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together sweetened condensed milk, coconut oil, rum and salt. In a separate bowl, beat cream on high until stiff peaks form, about 1 1/2 minutes.
- Whisk half the cream into milk mixture. Fold in remaining cream. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Freeze until firm, at least 6 hours, and up to 1 week.
このレシピ記事では、材料が少なく、手軽に作れるココナッツアイスクリームのレシピを紹介します。材料は、ココナッツミルク、砂糖、練乳、バニラエッセンス、塩、コーンスターチです。作り方も簡単で、材料を混ぜて凍らせるだけです。
Tips
- ココナッツミルクは、缶詰のものでも、手作りのものでも使えます。
- 砂糖は、グラニュー糖や上白糖など、お好みのものを使えます。
- 練乳は、加糖のものを使います。
- バニラエッセンスは、天然のバニラビーンズを使っても作れます。
- 塩は、ほんの少し加えるだけで、甘さが引き立ちます。
- コーンスターチは、アイスクリームに滑らかな食感を加えます。
- アイスクリームを凍らせる時間は、機種によって異なります。目安は、4時間以上冷凍庫に入れておくことです。
- アイスクリームをすくいやすくするには、冷凍庫から取り出して少し置いてからすくいます。
Conclusion
ココナッツアイスクリームは、ココナッツの豊かな風味と滑らかな食感が楽しめる、人気のデザートです。材料が少なく、手軽に作れるので、ぜひチャレンジしてみてくださいね。
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