11 de marzo de 2017

Coconut Ice Cream Made Without Machine RECIPE FOR TODAY

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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.

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