Coconut and Date Ice Cream (Handmade and Eggless)
- Ready In:
- 24hrs 10mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 cups thick coconut milk
- 15 dates, deseeded and chopped
- 1 tablespoon cornflour
- 3 1⁄2 tablespoons sugar
- 200 g fresh cream
directions
- Churn dates in a food processor with a little coconut milk.
- Dissolve the cornflour in 2 tblsps of coconut milk and set aside.
- Mix the balance coconut milk and sugar in a pan.
- Add the date paste and bring to a boil over medium heat.
- Add the cornflour paste when it comes to a boil.
- Reduce the flame and simmer for 2-3 minutes stirring.
- Keep aside to cool.
- Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight.
- Take it out of the freezer and keep at room temperature.
- Beat cream over ice till light and fluffy.
- Beat the set ice cream too.
- Add the cream to this and mix well.
- Refreeze for 6-7 hours or overnight again.
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RECIPE SUBMITTED BY
Girl from India
Mumbai, 0
<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>