Coconut Ice Cream Made Without Machine
500 ml liquid whipping cream, very cold
1 can of coconut cream (480 gr)
Beat the very cold cream until it looks very thick and forms peaks.
Place the coconut cream in a bowl and mix with the beater.
Add ¼ of the whipped cream and mix well with the beater.
Add ¼ more of the cream and if the mixture feels light then incorporate with the beater.
Gently incorporate the remaining cream, making it wrap around with a beater or spatula. Do it in parts to make it easier.
Empty in a mold or container.
Freeze for 8 to 10 hours or overnight.
Store in a container with a lid or something that can be covered in the freezer to make it last longer.
CREAM OF COCONUT: Use the one used for pina coladas, you can find it in the area of liqueurs and wines.
RECIPE CHANGES: You can not change coconut cream or whipped cream in this recipe. It's what makes it an ice cream without a machine, those two ingredients make it possible.
11 de marzo de 2017
Posted by Brenda A. Ysaguirre at 3:30