Summer without Tender Coconut Ice Cream doesn’t feel right. And this recipe needs no ice cream maker, no fancy equipment, so you can enjoy this at home whenever the craving hits.
This tender coconut ice cream is made with real coconut malai, and you can taste the difference in every single scoop. It’s creamy, fresh, and has that natural sweetness that no store-bought version gets right. I’ve shared two versions of the recipe here, one with regular milk and one with coconut milk for a more intense coconut flavour, so you can pick whichever works for you.
If you loved my homemade mango cheesecake ice cream recipe, you need to try this coconut ice cream recipe next. We’ve been alternating between the two all summer, and honestly, I can’t pick a favourite.
Ingredients Tender Coconut Ice Cream
- Tender Coconut Malai: The star ingredient. You’ll need malai from one coconut for blending into the base, and more chopped finely to fold in for those soft, chewy bits in every scoop.
- Milk or Coconut Milk: I’ve shared two versions of this recipe. Use regular full-fat milk for a classic creamy base, or swap it for coconut milk if you want a more intense coconut flavour.
- Whipping Cream: This is what gives the ice cream its richness and smooth, scoopable texture.
- Milk Powder: Adds body and prevents the ice cream from turning icy.
- Sugar: For sweetness. Adjust to taste depending on how sweet your coconut malai is.
Richa’s Top Tips
- Use fresh, soft tender coconut malai. The softer and fresher the malai, the better the flavour. Avoid using malai from mature coconuts as it’s too thick and fibrous and won’t blend smoothly.
- Press the cling wrap directly onto the surface of the ice cream before freezing. This prevents ice crystals from forming on top. Avoiding this is the main reason homemade ice cream sometimes turns icy and grainy.
- Blend the frozen ice cream a second time. This double blending step is what takes it from icy and hard to smooth and creamy, almost like soft serve. Don’t skip it.
Frequently Asked Questions
Condensed milk can replace both the sugar and milk powder. But you’ll need to reduce the quantity since it’s already sweetened. Use about ¾ cup condensed milk and skip the sugar entirely.
A blender or food processor works just as well. You need something powerful enough to break down the frozen ice cream during second blending. Our ideal consistency is a smooth, soft serve-like texture.
A few drops of vanilla extract or a pinch of cardamom powder work really well without overpowering the coconut. Some people also drizzle jaggery syrup on top while serving, which adds a lovely caramel-like sweetness.
Storage Tips
- In the freezer: Store in an airtight container with cling wrap pressed directly onto the surface for up to two weeks. It’s at its best within the first week, after that ice crystals start forming regardless of how well it’s covered.
- Before serving: Take the ice cream out of the freezer 10 minutes before you want to eat it. Homemade ice cream freezes harder than store-bought, and those few minutes at room temperature make all the difference in texture and scoopability.
Serving Ideas
Tender coconut ice cream is perfect on its own, but here are a few ways to make it even more special:
- With Mocha Lava Cake: A scoop of cold coconut ice cream melting over a warm, gooey lava cake is the kind of dessert that ends a meal on a high.
- With Fudgy Chocolate Pudding Cake: Warm chocolate pudding with a scoop of fresh coconut ice cream on top is an incredible combination of rich and tropical.
- With fresh fruit: Sliced mangoes, bananas, or a handful of lychees alongside a scoop or two keeps it light, fresh, and very summery.
Once you make ice cream at home with real tender coconut malai, the store-bought stuff just won’t do it for you anymore. Try this recipe and see for yourself. Tag me on Instagram @my_foodstory when you do, I’d love to see how yours turns out.
Watch Tender Coconut Ice Cream Recipe Video
Tender Coconut Ice Cream
Ingredients
- Soft coconut malai from 1 tender coconut
- 1 cup coconut milk
- 1 cup whipping cream
- ½ cup sugar
- ¾ cup milk powder
- Soft coconut malai from 1 tender coconut chopped finely
Instructions
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Add soft coconut malai from tender coconut, coconut milk, whipping cream, sugar and milk powder into the mixer grinder and blend till smooth.
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Pour this ice cream mixture into a tin. Place the cling film on top so it touches the top of the mixture and freeze for 6 hours or till frozen solid.
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Once the ice cream is frozen, gently loosen it out of the tin and chop it up into pieces.
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Place the chopped up ice cream back into the mixer grinder and run it a few times till the ice cream is blended and like soft serve.
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Pour the ice cream back into the tin. Cover with cling wrap in a way that the cling wrap touches the surface and freeze again for a few hours
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Take the ice cream out ten minutes before serving. Scoop and serve.
Video
Nutrition
This article was researched and written by Harita Odedra.
The post 5-Ingredient Tender Coconut Ice Cream (without ice cream maker) appeared first on My Food Story.
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