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Prep time
6 hours 20 minutes
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Serves
8
Author Notes
This tropical no-churn ice cream gets its sweetness and flavor from sweetened condensed coconut milk. It is based on Nigella Lawson's formula for no-churn ice cream (found in her No Churn Coffee Ice Cream recipe).
—She's Almost Always Hungry
Ingredients
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⅔ cups
sweetened condensed coconut milk
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1¼ cups
heavy cream, well-chilled
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1 teaspoon
coconut extract
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3 tablespoons
coconut rum (like Malibu), to taste
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Optional garnishes: toasted unsweetened shredded coconut or chocolate sauce
Directions
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In the bowl of a stand mixer, whisk the heavy cream until soft peaks form. Gently add coconut sweetened condensed milk and whisk until the mixture thickens (just past soft peaks).
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Slowly whisk in the coconut extract and coconut rum (the more rum you add, the softer the ice cream will be).
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Spoon the ice cream into an air tight container and freeze for at least 6 hours or overnight.
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Allow the ice cream to sit at room temperature for 10 minutes before serving.
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