Easy Coconut Ice Cream

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READY IN: 8hrs 20mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk together the eggs and sugar until light and fluffy.
  • Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
  • Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
  • Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
  • Pour into sealable plastic containers and freeze for 8 hours.
  • Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.
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