Coconut Cream Ice Cream
Dairy free ice cream, with a subtle caramel flavour. This idea originated on one of my foodie trips to Singapore, don’t skip the sugar syrup.
Dairy Free, Gluten Free, and yet creamy and delicious. If you are an ice cream judge (just saying…) you will find this less creamy than dairy ice cream in texture and mouth feel. However, if you are a poor dairy free soul craving a little ice cream goodness, you will find this is amazing! You will want to make this more than once. On a foodie trip to Singapore, I couldn’t stay away from a little shop in the bottom of ION centre just outside the foodcourt. For the life of me, I cannot remember the name, but they serve these piles of sweet ice, with all sorts of other flavours and fruit drizzled over or through the ice, and I am not talking just about red bean and corn, which is standard Asian dessert fare! I ended up having one that was described as coconut ice, with grass jelly (available in tins at Asian supermarkets and quite delicious) and red beans (which I do not like and left on the side of the dish) and a brown sugar syrup that was completely luxe and amazing.
So this is a little attempt to recreate, but I have to say, not quite there. Totally delicious in it’s own right though, even without the syrup. If you use coconut sugar, you will get a beautiful caramel colour.
Just in case you are wondering, Kara branded coconut cream is UHT, or long life, so already has the beginning of caramelised flavour because of it being cooked. And that is why I like it for this recipe. It is widely available in Asian supermarkets. Enjoy...(don’t skip the syrup...it is amazing!)
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Need
-
The Ice Cream
- 1 Litre coconut cream (I prefer to use the Kara brand for this recipe) Recipe
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 100 Grams coconut sugar or for pure white ice cream, use raw caster sugar
- A few shreds of toasted coconut to garnish
-
Brown Sugar Syrup
- 1 Cup brown sugar
- 1/2 Cup water
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
Do
- 1
To make ice cream, place all ingredients into Thermomix bowl and cook 8 min/100°C/speed 2.
- 2
Pour into large tray and cool to room temperature. You can use an ice cream churner at this point to freeze. Alternatively, freeze 8 hours or overnight.
- 3
Remove from tray, cut into large chunks and return to Thermomix bowl.
- 4
Blend with the aid of the Thermomix spatula, 2-3 min/speed 8 or until creamy.
- 5
To make Brown Sugar Syrup place all ingredients into Thermomix bowl and cook 10 min/90°C/speed 2. Serve cold, drizzled over ice cream or pancakes.
More
Serve immediately with Brown Sugar Syrup or fresh fruit.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
