Ethiopian-style Spiced Coconut Ice Cream

Ingredients

While the original Peruvian Queso Helado is a sweet and creamy dessert made with condensed milk and evaporated milk, the Ethiopian-style Spiced Coconut Ice Cream takes a different approach. It replaces the dairy components with rich and creamy coconut milk, infusing it with traditional Ethiopian spices like cinnamon, cardamom, and cloves. This adaptation brings a unique twist to the dish, creating a dairy-free and vegan-friendly version that still captures the essence of Ethiopian flavors. We alse have the original recipe for Queso helado, so you can check it out.

• 2 cans (800ml) coconut milk 2 cans (800ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (40g) unsweetened coconut flakes, toasted (for garnish) 1/2 cup (40g) unsweetened coconut flakes, toasted (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 21g
• Carbohydrates (total, sugars): 28g, 24g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, sugar, cinnamon, cardamom, cloves, and salt.
2. 2.
   Place the saucepan over medium heat and stir until the sugar has dissolved and the mixture is well combined.
3. 3.
   Bring the mixture to a gentle simmer, then remove from heat and let it cool to room temperature.
4. 4.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
5. 5.
   Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours, or until firm.
6. 6.
   Serve the Ethiopian-style Spiced Coconut Ice Cream in bowls or cones, garnished with toasted coconut flakes.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Ground cinnamon, cardamom, and cloves — For the best flavor, use freshly ground spices or high-quality pre-ground spices.
• Unsweetened coconut flakes — Toast the coconut flakes in a dry skillet over medium heat until golden brown for a deliciously crunchy garnish.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground nutmeg or ginger to the ice cream mixture.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• Experiment with different toppings such as chopped pistachios or a drizzle of honey for added texture and sweetness.

Serving advice

Serve the Ethiopian-style Spiced Coconut Ice Cream in small bowls or sugar cones for a delightful dessert experience. For an authentic touch, consider serving it alongside traditional Ethiopian coffee.

Presentation advice

To enhance the presentation, sprinkle a pinch of ground cinnamon or cardamom on top of the ice cream just before serving. You can also garnish with a fresh mint leaf for a pop of color.