As temperatures in Tel Aviv are rising, all I crave is cooling and frozen foods. This coconut ice-cream combo has it all:
3 different amazing textures;
Much needed cooling effect;
Creamy rich flavor;
& Perfectly sweet.
So, what are you waiting for?
Blend all ice-cream ingredients in a high-speed blender until smooth and frothy.
Pour into the ice-cream maker and churn for 50 minutes, or as long as the machine requires, until thick and creamy.
To create the perfect coconut-combo, serve in a coconut bowl with coconut whipped cream and coconut flakes.
Chill a mixing bowl in the freezer for 5-10 minutes (especially recommended for warm days).
Pour the coconut cream to the frozen bowl and beat for 2-3 minutes, until creamy.
Add the powdered sugar and mix until creamy and smooth. Taste and adjust the sweetness if needed.
Note: The usual recipes for coconut whipped cream call for the separation of liquid and cream, and usually done using canned coconut cream. Since I like to use the Aroy-D boxed coconut cream which is 100% cream, I find this step unnecessary. Plus, I like that my whipped cream is more airy than thick.
Still, if you would like to ensure a more set whipped cream you might want to consider separating the liquid. To do so:
(a) Simply make sure you don’t shake the box/can you’re using.
(b) Scoop the creamy part into the mixing bowl, add the powdered sugar and beat for 30 seconds - 1 minute until a thick cream is created.
(c) Pour the liquid into a separate cup (keep it in the fridge or freezer to use for smoothies or curry dishes).