If you believe that coconut truly is the taste of paradise, then this easy-as-pie ice cream recipe will make your weekend. It's totally scrumptious, and I love the way it incorporates the nut's natural milk in place of cream. This is the perfect dessert for barbecues or summer dinner parties, and looks just incredible if you serve it in a hollowed-out coconut (here's how!).
To make coconut ice cream you'll need:
• 400 ml evaporated milk
• 400 ml condensed milk
• 400 ml coconut milk
• 5 ml almond extract
• nutmeg, grated
• shredded coconut, to decorate
Read on over the jump for the method...
Mix together the three different milk types in a large freezerproof bowl and stir in the nutmeg and almond essence.
Chill in a freezer for an 2 hours. Remove from freezer and whisk the mixture with an electric whisk until it is fluffy.
Pour into a freezer container, then cover and freeze.
