Description
A creamy and refreshing homemade tender coconut ice cream made with fresh coconut malai, milk, and cream, offering a naturally sweet tropical flavor with a smooth, melt-in-your-mouth texture.
Ingredients
- 1 cup tender coconut malai (soft flesh)
- 1 cup heavy cream
- 1 cup milk
- 1 cup fresh cream
- 1/2 cup condensed milk
- 2 tablespoons sugar (optional)
- 1/2 teaspoon vanilla extract
- A pinch of salt
Instructions
- Scoop out tender coconut malai and measure 1 cup.
- In a blender, combine coconut malai, milk, fresh cream, and heavy cream. Blend until smooth.
- Add condensed milk, sugar (if using), vanilla extract, and salt. Blend again until fully combined.
- Pour mixture into a bowl, cover, and refrigerate for 1–2 hours.
- Transfer chilled mixture to an ice cream maker and churn for 20–25 minutes, or freeze in a container and stir every 30–40 minutes for 3–4 hours.
- Once creamy and set, scoop and serve.
Notes
- Fresh tender coconut gives the best flavor and texture.
- Adjust sweetness based on coconut and preference.
- Blend thoroughly to avoid icy texture.
- Stir regularly if not using an ice cream maker.
- Let sit at room temperature before scooping.
- Store in airtight container for up to 2 weeks.
- Avoid refreezing once melted.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Nutrition
- Serving Size: 1 scoop
- Calories: 280
- Sugar: 18g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
