Sometimes I am just a little bit lucky… ;)

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Coconut icecream with roasted coconut and malibu

I love icecream. Really. There is something so utterly satisfying about that creamy consistency and I love playing around with flavors and making my own. However the icecreammaker that I had before didn’t really (really not)  live up to the task and the consequence of that was that the last icecream I made was centuries ago. And that is sad… In a summer that is all by itself quite sad already, you need a little something to pick you up once in a while, right?

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A loan machine!

So I was over the moon happy when Miljuschka, the author of the most recent cookbook I did two weeks ago, decided that her icecream machine could sleep over at my place for a bit. And the fact that it still took me two weeks to make the first icecream batch had everything to do with the slightly hectic schedule than with the machine itself. And let me tell you… I love that machine. It’s a shame it is so expensive (as in € 500,= +) or I would have gone and buy one immediately. It is self freezing so no fuzzing around with putting stuff in the freezer for at least 24 hours. We actually decided to make icecream on a whim yesterday and just used the stuff we already had in the house. And what a difference with my previous icecream maker! I am hooked now! So you see I just got a bit lucky.. 😉

The ice itself looks a bit grainy but that is due to the coconut shavings that I left in. It is also an egg-less icecream making it really quick to make and the coconut inside makes it still luscious and creamy. Not too sweet either. And now that I got the hang of it, I am already thinking of other icecream experiments… I don’t know how long the machine will be staying with me so I’ve got to make the most of it!

This recipe comes from the book by Linda Lomelino and if you love icecream it is a must have. Not only for the gorgeous photography but the recipes are pretty good too. I’ve had the book for a while but since I was lacking an icecream machine I had not made anything from it before.

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So while I continue with the ice cream adventure… I leave you with this roasted coconut icecream. Enjoy!

Roasted coconut icecream with coconut liquor

Yield: 1/2 liter of icecream

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour and 15 minutes

Ingredients:

  • 75 gram grated coconut
  • 150 ml milk
  • 70 gram sugar
  • 200 ml creamy coconut milk (80% coconut)
  • 200 ml double cream
  • 2 tbsp of coconut liquor (I used Malibu)
  • 1 tbsp of lime zest

Directions:

  1. Preheat the oven to 175 C. Spread the coconut shavings over a baking plate and bake in the oven. Be careful as it takes only a few minutes and browns real easily, so stay close to the oven and check regularly until golden and brown.
  2. Put the milk together with the roasted coconut into a small saucepan and bring to the boil. Turn of the heat and leave to stand for about 30 minutes.
  3. Mix the sugar, the coconut milk and the double cream in a bowl. You can sieve out the coconut or leave it in, as I did. If you want to take it out, make sure you squeeze all milk from the coconut.
  4. Add the booze and the zest to the mix, Stir well and put in the fridge to bring down to very cool before adding into your ice cream maker.
Recipe by Linda Lomelino

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

8 comments

  1. Those self-freezing machines are terrific! If we had the counter space, I’d be tempted to get one. Particularly to make this ice cream — love coconut! This is so nice — thanks.

  2. I love that you used coconut liquor in the ice cream. I must try that. Looks so wonderful.

  3. I have a KitchenAide ice cream maker attachment that you have to put in the freezer for 24hr to make the ice cream and then put the ice cream in an air-tight container into the freezer to harden. However living in Hawaii we just go out into the neighborhood and get fresh coconuts off the trees or fruits as we have a 365 day produce growing cycle. Hawaii also grows True Ceylon Vanilla Beans so French Vanilla Ice Cream made with farm fresh products and local vanilla beans is very decadent tasty. Never thought of adding coconut liquor so I must try. Thanks for the tip!

  4. Well, I think this just might top the rather bland Coconut icecream I had from Ijskupje the other day! Normally they don’t disappoint but this sounds awesome.

  5. Oh, this looks like heaven!  I love the addition of the booze (Malibu takes me straight back to being a student!!).  Sounds like you will have to ask Santa for this machine… 😉

  6. Like Jeanne Malibu takes me back to the student year (don’t ask) I just love cocounut and all things coconut – we made popsicles yesterday but this mow reminds me to take my ice cream machine out and make ice cream!!

  7. Right,,, all I need now is some Malibu!

  8. I LOVE coconut- one of those things being born and raised in South American! this recipe sounds heaven with Malibu even better! R

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