Coconut Milk Ice Cream

Coconut Milk Ice Cream

You don't need to mix in whipped cream while it's freezing. The ice cream has a delicious crunch with the ice crystals and the appetizing fragrance of coconut.

Ingredients: 2 servings

100 ml
Heavy cream
200 ml
Powdered coconut milk
60 g
Condensed milk
1 can (130-140 g)
Plain yogurt
200 ml


1. This is the condensed milk I used.
2. Heat up the milk and heavy cream in a heat proof bowl in the microwave for 1 minute and 30 seconds
3. Add in the coconut milk powder, condensed milk and plain yogurt together on the side, and gently mix it in.
4. Pour it into Tupperware containers. This time I put minced pineapple into one half.
5. Let them sit in the freezer overnight or at least 6 hours till they harden.
6. Scoop it out into a bowl, mash and knead it with a spoon, and it's ready!
7. This is the version with pineapple in it.

Story Behind this Recipe

I was reading the book "What did you eat yesterday?" by Fumi Yoshinaga and I saw the matcha ice cream. I took the idea of using tubed condensed milk and applied it to my favorite coconut ice cream.