Coconut cream is derived from the flesh of mature coconuts and is thicker and richer than coconut milk. It is made by simmering shredded coconut in water and then straining the mixture to extract the creamy liquid. Coconut cream is often used in desserts, curries, and beverages, making it a staple in many kitchens.

To make your own chewy coconut ice cream, you will need the following ingredients:

1 can of coconut cream (about 400 ml)
1 cup of sweetened condensed milk
1/2 cup of shredded coconut (preferably unsweetened for a more authentic taste)
1 teaspoon of vanilla extract
A pinch of salt
Optional: 1/4 cup of chopped nuts or chocolate chips for added texture

Step 1: Prepare the Base

Combine Ingredients: In a mixing bowl, combine the coconut cream, sweetened condensed milk, shredded coconut, vanilla extract, and salt. Stir until the mixture is smooth and well-blended.
Taste and Adjust: Taste the mixture and adjust sweetness or coconut flavor as needed. If you prefer a sweeter ice cream, you can add more sweetened condensed milk.

Step 2: Churn the Ice Cream

Chill the Mixture: Place the mixture in the refrigerator for about 1 hour to chill. This step helps the flavors meld and improves the final texture.
Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring every 30 minutes to break up ice crystals until it reaches a creamy consistency.

Step 3: Add Chewy Elements

Incorporate Add-ins: If you’re using chopped nuts or chocolate chips, fold them into the ice cream mixture during the last few minutes of churning or just before transferring it to the container.
Transfer to Container: Once the ice cream is churned to a soft-serve consistency, transfer it to an airtight container.

Step 4: Freeze and Serve

Freeze: Cover the container and freeze the ice cream for at least 4 hours or until firm.
Scoop and Enjoy: Once frozen, scoop out the chewy coconut ice cream and serve it in bowls or cones. Enjoy the tropical flavor and creamy texture!

Use Full-Fat Coconut Cream: For a richer flavor and creamier texture, opt for full-fat coconut cream rather than light versions.
Experiment with Flavors: Feel free to add other flavors like almond extract or a splash of rum for a unique twist.
Storage: Store any leftovers in an airtight container in the freezer. To soften, let it sit at room temperature for a few minutes before scooping.

Making your own chewy coconut ice cream at home is a fun and rewarding experience. With just a few simple ingredients, you can create a delicious dessert that rivals store-bought options. Whether you’re hosting a summer gathering or simply treating yourself, this copycat recipe is sure to impress. Enjoy the creamy, tropical goodness of coconut cream in every bite!

• 1 can of coconut cream (about 400 ml)
• 1 cup of sweetened condensed milk
• 1/2 cup of shredded coconut (preferably unsweetened)
• 1 teaspoon of vanilla extract
• A pinch of salt
• Optional: 1/4 cup of chopped nuts or chocolate chips