Peruvian-Inspired Coconut Ice Cream

Ingredients

• 2 cans (800ml) coconut milk 2 cans (800ml) coconut milk
• 1 can (400ml) sweetened condensed milk 1 can (400ml) sweetened condensed milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the coconut milk, sweetened condensed milk, vanilla extract, sugar, cinnamon, nutmeg, and salt. Whisk until well combined.
2. 2.
   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. 3.
   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.
4. 4.
   Serve the Peruvian-inspired coconut ice cream in bowls or cones and enjoy!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a creamy and rich texture.
• Sweetened condensed milk — If you prefer a less sweet ice cream, you can use unsweetened condensed milk or reduce the amount of sugar.

Tips & Tricks

• For an extra burst of flavor, you can add toasted coconut flakes or chopped nuts to the ice cream mixture before churning.
• If you don't have an ice cream maker, you can pour the mixture into a lidded container and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• To enhance the coconut flavor, you can add a few drops of coconut extract to the mixture.

Serving advice

Serve the Peruvian-inspired coconut ice cream in bowls or cones. For an elegant touch, garnish with a sprinkle of ground cinnamon or a drizzle of chocolate sauce.

Presentation advice

To create a visually appealing presentation, scoop the ice cream into small bowls or glasses and top with a fresh mint leaf or a slice of tropical fruit, such as pineapple or mango.