A rich coconut ice cream with mixed berries makes a creamy and tasty ice cream for a warm day. Berries go so well with coconut that I decided to put them together in ice cream.
Although I made this coconut ice cream in an ice cream maker (a basic one, nothing too fancy) you could make this by hand. If you do make this without a machine, I would recommend that you make this first thing in the morning, so you have the day to stir the ice cream as it freezes. Left over night without a stir every hour it may be an icy block and less creamy.
I tend to favour the custard method of making ice cream as it’s worked for me well so far. There is also a great no churn ice cream I have in the vaults, so I need to revisit that with other flavours one day. We have a great ice cream parlour here in St Lucia which has some amazing flavours. They change regularly too which means I need to pop in every month for inspiration. Yes, let’s call that the reason I visit.
I used a bag of mixed berries for this coconut ice cream recipe as I wanted an additional flavour to go with the coconut. Plus, the supermarket had a great deal on a bag of mixed berries which helped push the decision.
The chewy coconut gives this coconut ice cream an added texture as well as flavour. I could have melted this down and drank it like a healthy shake. Which nearly happened as the ice cream started to melt fast as I was trying to take photographs of it. The downside of living somewhere warm is that ice melts quickly.
- 2 cups (240g) Cream - Whipping/Heavy
- 1 cup (226g) Coconut milk (tinned)
- ½ cup (108g) Erythritol
- 3 Egg yolks
- 1 teaspoon Vanilla extract
- 1 cup (150g) Mixed berries
- ½ cup (50g) Dessicated coconut unsweetened
- 2 tablespoons vodka optional
Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
As the cream is heating, whisk the eggs, vanilla and erythritol together.
Remove the cream from the heat and gently pour into the egg mixture. Whisk until combined.
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Remove from the heat.
Add the vodka and stir (optional).
Allow to cool.
Stir in the berries and coconut,then pour into the canister of an ice-cream maker and churn according to manufacturer’s directions. If you don’t have an ice cream maker, spoon the ice cream into an air tight container and place in the freezer. Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
Makes 8 servings
Nutritional Info per serving: 231 Calories, 23g Fat, 3g Protein, 5.5g Total Carbs, 1.8g Fibre, 3.7g Net Carbs