Toasted Coconut Ice Cream (No Churn)

Yesterday, I had one of the most frustrating afternoons of my life. I was trying to master a simple Nutella cookie recipe, and even after three batches, the result was NOT to my liking. To say I was discouraged would be an understatement.

Luckily, I had my go-to stress relief recipe planned: no churn ice cream! I think I have about 4 variations on my blog now, and I’m not planning to stop anytime soon. It’s a Saturday theme that I hope you guys are enjoying!

Today’s variation is a toasted coconut version. And when I say I love it, I mean, I LOVE it. Do you ever make something that just makes you feel sooooooo good about yourself? This ice cream is it! It’s exactly how we like it: light, creamy, and JUST sweet enough! The perfectly toasted coconut gives a nutty crunchiness and the use of maple syrup bumps up the richness factor, without making the ice cream overly sweet.

What You’ll Need:

• Sweetened condensed milk: For flavor and structure. Some seem to be a little intimidated to use this for ice cream. Don’t worry, it will NOT be sickeningly sweet. My little trick is to use only about 3/4 of the can; there should be a little condensed milk leftover. You can add that to your morning coffee, because it’s amazing.
• Chilled heavy cream: For structure and to balance the sweetness of the milk. Heavy cream has a pretty neutral taste, which is why it works.
• Vanilla extract & good maple syrup: For flavor and taste! Please use your favorite REAL maple syrup. Listen, I love Aunt Jemima, but don’t go adding her to this ice cream recipe! The one I use is one that I found in Kroger, by a brand called Michele Foods. It is called maple creme syrup; if you can find it, I highly recommend it.
• A pinch of salt: For contrast.
• Unsweetened coconut cream: For the coconut flavor. Do NOT use cream of coconut. Cream of coconut is sweetened, and is different from coconut cream. They are not interchangeable.
• Unsweetened coconut flakes: For the nuttiness and crunch! These are super easy to toast in the oven. You’ll notice I’m using unsweetened flakes. That is because I like to control the amount of sweetness. I added about 1/2 tbsp of powdered sugar to these flakes after toasting.

What You WON’T need:

• An ice cream machine! Yaaaaay!!

Follow my Instagram for more/sigue a mi cuenta Instagram por mas: https://www.instagram.com/samarafromscratch/

Let’s get into it, y’all! Vamonos pues!

Ingredients/Los Ingredientes:

• 14 oz can sweetened condensed milk. 14 onza lata de la leche condensada azucarada.
• 2 cups heavy cream, chilled. 2 tazas de la crema doble, enfriada.
• 2 tsps vanilla extract. 2 cucharaditas del extracto de vainilla.
• 6 tbsps unsweetened coconut cream, divided. Do not use cream of coconut, they are different. 6 cucharadas de crema de coco sin endulzar, dividida. No utilice crema endulzada de coco, son diferentes.
• 1 tbsp real maple syrup. 1 cucharada de jarabe de arce real.
• pinch of salt. la pizca de sal.
• 1 cup unsweetened coconut flakes. 1 taza de escamas de coco sin endulzar.

Instructions/Instrucciones:

1. We’re starting this recipe off like we always do: by placing a loaf pan in the freezer to chill. Pone un molde para pan en el congelador para se enfriar.
2. In a medium-bowl, pour about 3/4 of the can of condensed milk. There should be a small amount of milk left in the can. Then, add the pinch of salt, vanilla, maple syrup, and 3 tbsp of coconut cream. Mix well to combine. There should be no streaks. En un tazón mediano, vierta alrededor de 3/4 de la lata de leche condensada. Debe quedar una pequeña cantidad de leche en la lata. Luego, agrega la pizca de sal, vainilla, jarabe de arce y 3 cucharadas de crema de coco. Mezcla bien para combinar. No debería haber rayas.
3. In a large bowl, beat the chilled heavy cream to stiff peaks. En un tazón grande, bate la crema doble enfriada a picos rigidos.
4. Pour about 1 cup of the beaten cream into the condensed milk mixture. Stir with a spatula until they are well combined. Then, pour THAT mixture into the large bowl with the remaining heavy cream. Add the other 3 tbsps of coconut cream, and stir the mixture until it is smooth and combined, with no streaks. Vierta aproximadamente 1 taza de la crema batida en la mezcla de leche condensada. Revuelva con una espátula hasta que estén bien combinadas. A continuación, vierta esa mezcla en el tazón grande con la crema pesada restante. Agregue los otros 3 cucharadas de crema de coco y revuelva la mezcla hasta que esté suave y combinada, sin rayas.
5. Pour the ice cream batter into the chilled loaf pan. Cover with two layers of plastic wrap, and place in the freezer to chill for about two hours. Vierta la masa de helado en la bandeja de pan fría. Cubre con dos capas de plástico envuelta, y pone en el congelador para enfriar durante unas dos horas.
6. Preheat your oven to 325 F. Pour about 1 cup of unsweetened coconut flakes onto a sheet pan and place in the oven for about 2 minutes. After 2 minutes, open the oven door, give the flakes a good stir, and toast for about another 3 minutes. Be very watchful, as the flakes can burn quite easily. Precalienta el horno a 325 F. Vierta aproximadamente 1 taza de copos de coco sin endulzar en una bandeja y colóquelo en el horno durante unos 2 minutos. Después de 2 minutos, abre la puerta del horno, dé un buen revuelo a las escamas y tostar durante unos 3 minutos más. Esté muy atento, ya que las escamas pueden arder con bastante facilidad.
7. Once the flakes are golden brown, remove from the oven and transfer to another plate/bowl so that they do not continue cooking on the hot sheet pan. If you would like, you can stir in about 1/2 tbsp of powdered sugar to sweeten up the flakes. Set aside to cool. Una vez que las escamas estén doradas, retírelas del horno y transfiéralas a otro plato/tazón para que no continúen cocinando en la sartén caliente. Si lo desea, puede mezclar aproximadamente 1/2 cucharada de azúcar en polvo para endulzar las escamas. Dejalos a un lado para enfriar.
8. Once the ice cream has been chilled for about two hours, remove from the freezer, uncover, and stir in the coconut flakes gently. Recover with plastic wrap, and freeze for at least three more hours. Una vez que el helado se haya enfriado durante unas dos horas, retírelo del congelador, descubra y revuelva suavemente las escamas de coco. Recuperar con una envoltura de plástico y congelar durante al menos tres horas más.
9. When you’re ready to serve the ice cream, remove from the freezer and let sit for about 2 minutes or so, so that it can soften. Use an ice cream scoop or a spoon to drop dollops of ice cream onto a waffle cone or into a chilled bowl. Enjoy! Cuando esté listo para servir el helado, retírelo del congelador y deje sentarse durante unos 2 minutos más o menos, para que pueda ablandarse. Use una cucharada de helado o una cuchara para dejar las cucharadas de helado en un cono o en un tazón frío. ¡Disfruta!

Notes & Resources/Notas y Recursos

• Original recipe/receta original: https://www.thespruceeats.com/no-churn-ice-cream-4687010