Coconut Vanilla Ice Cream

Category: Desserts


  • Coconut cream powder, 60g
  • Water, 100ml
  • Skim milk powder, 20g
  • Dash of salt, 1.7g
  • 2 tablespoons sugar, 32g
  • 1 tablespoon vanilla


  • Put coconut cream powder, sugar, salt and water in a saucepan. Mix it well. Turn on heat at low temperature until all ingredients are dissolved. Do not boil. Take off heat and stir in vanilla.
  • Pour the mixture into a freezer safe container and freeze. Freeze the mixture until it is mostly, but not completely, solid (about 2 hours). If the mixture becomes completely frozen, take it out from the freezer and let it sit at room temperature until it begins to melt.
  • Put the mixture into a blender and turn it on. While blending, the mixture should take on the appearance and texture of a thick milkshake. Eat immediately or pour the ice cream into an airtight container and freeze.
  • Blending the mixture and freezing it a second time like this, crushes the ice crystals that form during the first freezing and gives the ice cream a smoother, creamier texture.

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