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coconut icecream 5

Coconut Vanilla Ice Cream

Kankana Saxena
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Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups

Ingredients
 

  • 2 cups coconut milk (kept at room temperature)
  • 2 cups mascarpone cheese (kept at room temperature)
  • ½ cup white sugar
  • ¼ cup grated coconut (I used dried flakes bought from store)
  • seeds of 1 vanilla bean
  • 2 tablespoons grated coconut (pan roasted (to be used while serving))

Instructions
 

  • In a bowl, whisk coconut milk, sugar and mascarpone together for about 10 minutes until it's smooth and creamy.
  • Slit the vanilla bean lengthwise right in the center and with the back of the knife scrape the seeds out.
  • Add it to the bowl and whisk again for about 5 minutes.
  • Cover and let it freeze for couple of hours.
  • Take it out and let it come to room temperature .
  • Add the grated coconut and whisk again for about 10 minutes.
  • Cover and let it freeze for 8 hours before you serve it.
  • While serving, drizzle some pan roasted coconut flakes on top.

Notes

  • Coconut milk and grated coconut is easily available in any Indian store or Asian aisle in any super market.
  • Before serving, let the ice cream rest at room temperature for 5 minutes to soften it a little.
  • Vanilla extract can be used instead of vanilla beans.
  • Once you use the vanilla seeds, keep the pod back in the air tight jar for later use.

Nutrition

Serving: 4cups