Easy Coconut Ice cream Recipe
Cool down with the creamy, tropical flavours of this easy coconut ice cream recipe! Made with fresh coconut, whipped cream, and the richness of Nestlé MILKMAID, this frozen treat brings the perfect balance of indulgence and refreshment. Whether you're a fan of classic coconut or love the unique twist of tender coconut ice cream, this homemade version is sure to impress.
About Our Recipe
When you make ice cream at home, you can customise it exactly the way you like, richer, creamier, and more flavourful. But sometimes, homemade versions fall short on texture and taste. That’s where Nestlé MILKMAID and MAGGI Coconut Milk Powder make all the difference.
The sweetened condensed milk provides a luscious, smooth base that enhances the creaminess of the ice cream, while coconut milk powder gives you an authentic, tropical coconut flavour in every bite. The result? A perfectly scoopable, velvety dessert you’ll want to make again and again.
Want to try more coconutty recipes at home? Try our homemade desserts like Coconut Pudding Recipe and Chocolate Ice Cream Recipe—each one a delicious experience in itself.
Show more > Show Less >Ingredients
- ½ TinNestlé MILKMAID
- 75 gMAGGI Coconut Milk Powder
- 150 mlWarm water
- 200 mlWhipping cream (Dairy based)
- 5 tbsp, gratedFresh Coconut
How to make Coconut Ice cream
- Step 1: Mix MAGGI Coconut Milk powder with 1 cup of warm water. Ensure there are no lumps. Keep aside.
- Step 2: Whip the cream till one a peak stage. It must be very light and fluffy. Keep it in the refrigerator for 15 minutes.
- Step 3: In a bowl, mix MAGGI Coconut milk and NESTLE Milkmaid Sweetened Condensed Milk. Fold in the whipped cream gently. Add grated coconut and mix well.
- Step 4: Freeze it in an airtight container till half set.
- Step 5: Once half set, blend it once again and freeze the coconut ice cream till set.
Tips to Make Coconut Ice Cream
- Use fresh coconut, as grated fresh coconut adds a delightful texture and boosts the natural coconut flavour.
- After whipping, refrigerate the whipped cream for at least 15 minutes. This helps it fold better into the mixture, resulting in a lighter texture of coconut ice cream.
- Mix coconut milk thoroughly. Ensure the MAGGI Coconut Milk Powder is fully dissolved in warm water before using. No lumps means a smoother consistency of coconut ice cream.
- Don’t skip re-blending the mixture. Blending the mixture after it’s half-set breaks ice crystals and gives your coconut ice cream a creamy, professional finish.
- Store in an airtight container. This prevents ice burn and keeps your coconut ice cream tasting fresh.
FAQs on Coconut Ice Cream
1. How to make coconut ice cream at home without an ice cream maker?
It’s simple! Follow this coconut ice cream recipe, whip the cream, and use your blender once during the freezing process to ensure smoothness. No ice cream maker needed.
2. Can I use tender coconut for this coconut ice cream recipe?
Yes! To make tender coconut ice cream, replace the grated coconut with finely chopped tender coconut flesh. It will add a light, delicate bite.
3. How long can I store homemade coconut ice cream?
You can store it for up to 1 week in an airtight container. Beyond that, the texture of coconut ice cream may start to change.
4. Is this coconut ice cream recipe suitable for kids?
Absolutely! It’s made with fresh, wholesome ingredients and contains no added preservatives, perfect for little ones to enjoy.
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