2 cups of custard (directions below)

2 cups of fresh coconut milk

1 can of condensed milk

1 can of carnation milk

2 teaspoon vanilla essence

1/2 cup granulated sugar



First make the custard: I used a store bought custard powder called Birds custard powder that I found at my local grocery store. Follow the directions on the back of the container to prepare.

Note…custard powder tends to clump together and become lumpy.

























If you cannot find custard powder, whisk 4 egg yolks with 1 1/2 tablespoon sugar and 1 cup of milk over a double boiler until mixture is thick and coats the back of a wooden spoon.

Once the custard is prepared to the custard add the coconut milk, vanilla essence, condensed milk, carnation milk and the sugar. Whisk together thoroughly.

Pour this mixture into a container with a cover and place in the freezer. After 1 hour, remove and stir together, and replace back into the freezer. This makes sure that the ice cream does not turn into ice. If you have an ice cream maker, this is when you pour the mixture into it.

I made mine completely in the freezer. Once the ice cream freezes the first time I remove it and put it in a blender and process until smooth. Then I re-freeze and serve!

You can even pour these into in ice cube tray and serve like ice cream cubes! The kids would love it!

The custard is what makes a difference.



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