Homemade Coconut Ice Cream

Ingredients

• 1.5 cup Heavy Cream/ Whipping Cream (cold)
• 3/4 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 cups Coconut Milk (Full Fat (cold))
• 1/2 can Sweetened Condensed milk (cold ( 400 grams can))
• 1/8 teaspoon Coconut extract ((optional))
• 1/2 cup Dry shredded Coconut / Coconut flakes (toasted & Unsweetened)

Instructions

1. 1

   In a big bowl add cold whipping cream, sugar and vanilla extract. Using a hand blender whip cream until it has doubled in volume and have stiff peaks.

2. 2

   In another bowl add coconut milk, sweetened condensed milk, coconut extract. Mix everything really well.

3. 3

   Take a couple of scoops of cream and fold into the coconut milk, condensed milk mixture. This step will aerate the mixture.

4. 4

   In two batches pour coconut milk mixture to whipped cream. Using spatula fold until it is fully incorporated. Make sure to fold gradually to retain as much air as possible.

5. 5

   Pour the mixture in to a rectangular shallow container.

6. 6

   Place a piece of cling wrap or baking paper on the surface and press gently.

7. 7

   Cover the container tightly with lid/ cling Wrap/ foil.

8. 8

   Freeze for at least 8 hours or preferably overnight.

9. 9

   Before, serving remove the wrap from the surface.

10. 10

    Let the Ice cream rest for 5 minutes before you scoop and serve.