Sharadamma's Special Coconut Ice Cream
Sharadamma's Thattukada cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Evangeline Edison on SeeMeCook
A creamy no-churn coconut ice cream made with freshly extracted coconut milk, whipped cream, and condensed milk. It is served in coconut shell halves and frozen overnight until firm.
- Time
- 8 hours 25 minutes
- Equipment
- Blender
- Good for
- Snacks
- Cuisine
- South Asian
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 480 g
- 395 g
Weights are estimates.
Steps
Cut the fresh coconut flesh into small pieces and place it in a blender.
Add a little water and blend the coconut until finely processed.
Strain the blended coconut through a damp cloth, squeezing it thoroughly to extract the fresh coconut milk. Set the coconut milk aside.
Beat the whipping cream until light and fluffy.
Add the condensed milk to the whipped cream and mix well.
Add the freshly extracted coconut milk and mix until the mixture is smooth and well combined.
Pour the coconut ice-cream mixture into clean coconut shell halves.
Freeze the filled coconut shells overnight, until the ice cream is completely set.
If desired, scoop out a small portion from the center of each frozen serving to create a coconut-shell-style hollow, then serve.
Notes
The source does not provide exact ingredient quantities, so the quantities shown are practical estimates. It also does not specify a freezer temperature or an exact yield. The center-hollow scooping step is optional.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 525
- Protein
- 8 g
- Carbs
- 45 g
- Fat
- 37 g
- Fiber
- 5 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
