Eggless Coconut Ice Cream Recipes

EGGLESS COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
• Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
• NOTE:.
• If you bring the liquids to a simmer is makes a smother ice cream.
• Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

EGGLESS TENDER COCONUT ICE-CREAM

Steps:

• Take the Tender Coconut and cut the head very carefully. Make a large hole, to scoop the flesh easily. Now strain the coconut water & reserve in a glass and keep aside. Take a spoon and scoop out all the flesh from the shell. Now take the coconut flesh and coconut water together in a blender and blend to make a paste. The paste should not be fine. So do not try to make the paste fine. Now take a large bowl pour the Tender Coconut paste into it. Add condensed milk, vanilla extract to the coconut paste and mix well & keep aside. (If you want to have the all natural flavor of the tender coconut, do not add the vanilla extract) Now put a stainless steel bowl inside the freezer for 30 minutes. And the heavy whipping cream inside the refrigerator for 1 hour. After 30 minutes remove the stainless steel bowl from the freezer and pour the heavy whipping cream into it, add powdered sugar too. ( If you want less sweeter, do not add the sugar) Now take a beater and beat the cream till it becomes firm. It will take 5-7 minutes. Now pour the whipped cream into the coconut & condensed milk mixture and fold them together to make a smooth mixture. But use a spatula to fold it, do not stir them quickly. After mixing them, take a plastic airtight container, pour the ice-cream mixture into the container and keep inside the refrigerator for 8-10 hours or overnight. Remove just before serving. Enjoy the spoonful of bliss. It tastes like heaven.

COCONUT AND DATE ICE CREAM (HANDMADE AND EGGLESS)

Steps:

• Churn dates in a food processor with a little coconut milk.
• Dissolve the cornflour in 2 tblsps of coconut milk and set aside.
• Mix the balance coconut milk and sugar in a pan.
• Add the date paste and bring to a boil over medium heat.
• Add the cornflour paste when it comes to a boil.
• Reduce the flame and simmer for 2-3 minutes stirring.
• Keep aside to cool.
• Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight.
• Take it out of the freezer and keep at room temperature.
• Beat cream over ice till light and fluffy.
• Beat the set ice cream too.
• Add the cream to this and mix well.
• Refreeze for 6-7 hours or overnight again.

MS PIGGIE'S QUICK COCONUT ICE CREAM

Steps:

• Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
• Freeze cream mixture in an ice cream maker according to manufacturer's instructions.