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
What You'll Need
sweetened condensed coconut milk
heavy cream, well-chilled
coconut rum (like Malibu), to taste
Optional garnishes: toasted unsweetened shredded coconut or chocolate sauce
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).
Slowly whisk in the coconut extract and coconut rum (the more rum you add, the softer the ice cream will be).
Spoon the ice cream into an air tight container and freeze for at least 6 hours or overnight.
Allow the ice cream to sit at room temperature for 10 minutes before serving.