Coconut Ice Cream
A no-churn coconut ice cream made with condensed milk, coconut oil, rum and whipped cream.
Ingredients
| 1 can (396 g) | condensed milk | |
| 1/4 cup (60 ml) | coconut oil, melted | |
| 3 tbsp | 45 ml | rum |
| 1/4 tsp | 1.3 ml | salt |
| 2 cups (500 ml) | liquid cooking cream | |
| — | shredded coconut, for sprinkling |
Instructions
- In a large bowl, mix together the condensed milk, coconut oil, rum and salt.
- In another bowl, whip the liquid cream to stiff peaks.
- Pour half of the whipped cream into the milk mixture and stir well.
- Then add the remaining cream and stir again.
- Transfer the coconut ice cream to a rectangular pan (22x12 cm) and freeze for 6 hours.
- When serving, sprinkle the coconut ice cream with shredded coconut.