Homemade coconut ice cream: classic recipe and lactose-free variant

Summer is also synonymous with large amounts of ice cream, a little summer whim that also helps to withstand the heat. However, there is one flavor that, more than many others, evokes exotic travels and tropical paradises, thanks to its iconic main ingredient: the coconut ice cream.

Today you will discover the homemade coconut ice cream recipe and one lactose-free variant delicious and healthy. Ingredients, calories and preparation to obtain an authentic culinary delight that you can prepare easily and whenever you want.

How (and why) to make coconut ice cream

This specialty of round and appetizing flavor can be tasted in different ways: in a aromatic conein a cup garnished with chocolate, or as a refined dessert served in its own shell and drizzled with a creamy liqueur.

The ice cream of coconut it is also a delicacy that is consumed for the numerous beneficial properties of the fruit; It is suitable for any time of the day and, in addition, it is a great energy snack that big and small enjoy.

You can easily experiment at home, in a handmade way, with or without ice cream maker: it takes very little to do and the process is intuitive and fast. Try it to believe it!

In the classic Manzanaroja recipe we prepare the ice cream using coconut flourthat is, dehydrated and ground coconut (if you prefer a softer and more velvety consistency, remember to pass it through the blender).

Coconut ice cream recipe

Coconut ice cream

preparation 1 minute

Servings 2 people

Calories per person: 450

Total calories: 900

INGREDIENTS

• 150 ml of semi-skimmed milk
• 100 ml of fresh liquid cream
• 50 g coconut flour
• 50g powdered sugar

INSTRUCTIONS

1. In a steel saucepan, pour the fresh whole milk (if you want a stronger flavor, coconut milk) and heat it over medium heat.
2. Add the fresh whipped cream and sugar and mix very well.
3. When the sugar is completely dissolved and the mixture looks smooth, remove it from the heat and let it cool.
4. Now add the coconut flour, mixing well, let the mixture rest for about ten minutes at room temperature and then put it in the fridge until it cools completely.
5. Introduce the mixture into the ice cream maker and follow the instructions of your appliance. Once ready, you can enjoy it immediately or put it in the freezer in a covered container.
   1. You can serve your coconut ice cream in bowls garnished with shavings of the fruit or decorated with dark chocolate; or bathed in Batida, a creamy liqueur that pairs well with the flavor.
   2. If you want to make a big impression, remember to serve it with an excellent glass of Passito di Pantelleria.

Coconut ice cream calories

Coconut ice cream should be eaten in moderation; Special attention must be paid to people at risk, with diseases related to hypercholesterolemia, given the content of sugars and saturated fatty acids.

It is not recommended for people with diabetes or who are overweight, both for the intrinsic calories and for the reasons mentioned above. In any case, a portion of coconut ice cream provides about 238 kcal.

Delicious alternatives that you can try

coconut ice cream without ice cream machine

Yes you don’t have an ice cream makerfollow the same procedure to prepare the mixture, but pour it into a steel or aluminum tub and put it in immediately in the freezerremembering to mix it every 20-30 minutes. This will make it creamy without forming ice crystals.

with the thermomix

If you want to speed things up and you have a thermomix, follow another procedure.

• Put the milk, cream, sugar and coconut flour in the cup and prepare the mixture, which you will immediately put in the freezer.
• When necessary, add a quantity of the mixture and beat for 10 seconds at speed 9, then another 20 seconds at speed 4, trying to get the mixture out of the hole.

Your ice cream will be perfect.

vegan coconut ice cream

also prepares a excellent coconut ice cream for vegans; just replace fresh milk with coconut milkthe cream for coconut butterthe sugar for maple syrup and coconut flour snuffcoarsely shredded dehydrated coconut.

• Process everything in a food processor until the mixture is thick and velvety.
• Pour immediately into a steel container already chilled in the freezer.
• During the first hour remember to stir the mixture every 15 minutes and then let it rest statically for 4 hours.

Lactose-free coconut ice cream

Another tasty, healthy and light proposal is the lactose-free coconut ice cream. A recipe that can be easily made at home anywayfollowing slightly different doses and procedures.

The important thing is to always choose top quality, genuine and unprocessed ingredients: in this way, the final result will have a more intense and “sincere” flavor. A tasty and safe way to experiment in the kitchen, with a nod to nutrition and well-being.

In particular, in our recipe we have used a vegetable drink that enhances the flavor of ice cream, guaranteeing the total absence of milk. A way to make it creamy and tasty even for people with intolerance problems, without special precautions. Among the ingredients we have:

• Oatmeal and coconut drink, lactose-free and without added sugar
• Salt.

Lactose-free coconut ice cream

Preparation 40 minutes

Servings 4 people

Calories per person: 348

Total calories: 1390

INGREDIENTS

• 200 ml of oatmeal and coconut drink
• 100g of sugar
• 220ml coconut milk
• 50 g of cornmeal
• 60 g coconut flour
• Salt to taste

INSTRUCTIONS

1. Put the coconut milk with Avena Cocco Drink to cook together with the sugar, taking care that it dissolves completely.
2. Put the cornmeal in a small bowl, take some milk out of the saucepan and dilute the cornmeal with a drop of hot coconut milk in a bowl. Mix until well dissolved.
3. Add the cornmeal mixed with the milk to the mixture and season with Novosal as needed.
4. Add the coconut flour to the saucepan, stirring until creamy.
5. Place in a steel container, cover with aluminum foil and put in the freezer.
6. An hour later take out and mix the cream well. Repeat the same operation three times at one hour intervals and the ice cream will be ready. It serves.

Ice cream and coconut: traditions come together

The home made ice cream It is an Italian excellence in the world. From the south to the north of the Bel Paese, skilled ice cream makers experiment and create delicacies using fresh selected fruit or various types of creams.

The invention of the ice cream cone, an aromatic cone-shaped waffle that is filled with balls or scoops of ice cream, we owe it to Italo Marchioniof Cadore, in 1903. The invention of the cone generalized and popularized tasting thanks to takeaway consumption, but the history of ice cream is much older.

We find the first mentions of a Greek poet as early as 500 BC; Centuries later, the Arabs of Sicily used snow from Etna mixed with fruit to make a precursor to ice cream, sherbet, or “sherbet.”

It is said that the first ice cream made with milk and cream was tasted at the court of Catherine de Médicis -in the 16th century- in Florence. In 1846ice cream became easier to make with the American invention, invented in New Jersey, of the ice cream maker. This brilliant idea speeded up the preparation time and favored the perfect homogeneity of the product.

But the coconut ice cream? It was the Spanish explorers who baptized the fruit with the name of «Coconut«, «monkey face«, gift of longevity coconut palm tree, native to Indonesia and typical of tropical countries. A fruit with a long shelf life, it also landed in Europe and was appreciated for its multiple uses: from flour to oil… to ice cream.

Properties and nutritional benefits

Coconut, precious fruit

The coconutas has already been said, is the fruit of the coconut palm, Cocos nucifera, a plant of the family of Arecaceae, currently widespread throughout the tropical belt. Especially in Thailand, Indonesia and India, where it is usually given to newlyweds as a symbol of prosperity and good omen.

But speaking of sensations and food, the coconut is a tasty and delicate fruit that satisfies the palate with sweetness; its pulp is characterized by its firm texture, while its juice greatly quenches thirst. It also stands out as a remarkable source of health benefits.

• In fact, it is a fruit rich in minerals such as zinc, potassium, iron, copper, magnesium, phosphorus, sodium and vitamins B, C, E, K and J.
• Coconut also contributes very useful acids for our well-being, such as myristic, palmitic, lauric, oleic, stearic, linoleic and caprylic; In addition, they are also present amino acids such as arginine, cystine and glycine.
• Recommended as food for the summer, useful for combat the exhaustion of the warmer months: an excellent tonic rich in potassium.
• It is also good for the heart, thanks to its high content of fatty acids that protect against heart disease and arteriosclerosis; In addition, it helps reduce bad LDL cholesterol levels.
• In addition, the coconut has digestive and carminative propertieshelps the intestines to eliminate excess air and expels toxins from the digestive system.
• Also, it’s a ally of the bones; its juice is a natural alternative to cow’s milk and does not contain lactose, but lauric acid, beneficial for the bone system.

Milk, between flavor and nutrition

For those who follow the classic recipe, the milk it is essential. It contains mainly water (87.5%), but also high biological value proteins (3.3%). Contains various minerals important, like potassium, zinc and above all, calciumessential for the bone growth and to prevent osteoporosis.It also contains vitamins such as A, D and those of group B. Whole milk provides 64 kcal per 100 grams; semi-skimmed (1.8 percent fat), 46 kcal; the skim, 36 kcal.