Cherry Ripple Coconut Ice Cream Recipe with Malibu
This Cherry Ripple Coconut Ice Cream Recipe is so simple to throw together. It doesn’t need any fancy equipment like an ice cream machine, making it no churn. It also contains a healthy shot of Malibu Coconut Rum which really gives it a punchy and creamy coconut flavour that is incredible.
So how do I make this Cherry Ripple Coconut Ice Cream from scratch?
This recipe can be broken down into two easy to follow steps;
- Cherry Puree
- Ice Cream
Cherry Puree
This cherry puree (or coulis) is made by combining fresh pitted cherries with sugar in a small saucepan. Cook the cherries for 10-15 minutes on a medium heat until softened. Puree the cooked cherries using a hand blender or small food processor until smooth. Press the puree through a sieve to remove any lumps left and leave to one side to cool.
You can skip this step by buying in cherry jam and using that to swirl either!
Ice Cream
This Ice Cream Mix is a no churn recipe. This means that you don’t need an ice cream machine to make this ice cream. The mix is made, flavoured and scooped into a loaf tin and frozen. Once frozen it is ready to serve and is a smooth, creamy ice cream. To begin making this ice cream mix, start off by whisking the cream to soft peaks. Soft peaks means the cream will hold it’s shape for a few seconds before sinking back down. Next, add in the condensed milk, coconut yoghurt (or coconut milk) and Malibu and whisk until smooth. Pour this directly into a clean loaf tin. Drizzle over half of the cherry puree. Using a small knife of palette knife, drag through the ice cream, creating swirls or “ripples” of cherry. Finish off by drizzling the remaining cherry puree on top and topping with a few cherry halves. Place into the freezer for at least 4 hours or overnight until fully frozen. Allow to sit at room temperature for a few minutes before scooping.
HOW DOES THIS NO CHURN ICE CREAM RECIPE WORK?
This recipe contains alcohol (Malibu) which helps prevent crystallisation as the ice cream freezes. Spirits have a lower freezing temperature (roughly -20°c/-25°c) which helps keep the frozen ice cream soft and easy to scoop. For more information on alcohol in ice cream, check out this informative post by seriouseats.com, “The Real Rules of Making Boozy Ice Cream”.
This recipe also has condensed milk. The high sugar content helps prevent ice crystals and keep it smooth. It’s also a thick sweetened milk that has reduced water content which prevents large ice crystals from forming
Recommended Equipment
For more Frozen Recipes, check out my Frozen Category, here.
Maybe you’re looking for cake recipes to scoop this onto? Take a look at my Cake Category, here.
Cherry Coconut No Churn Ice Cream
Equipment
- Small saucepan
- Hand Blender or small food processor
- Large mixing bowl
- Whisk
- Rubber spatula
- Loaf tin
Ingredients
- 250 grams cherries, pits removed fresh or frozen
- 50 grams caster sugar
- 250 grams double cream
- 250 grams coconut yoghurt or full fat coconut milk
- 200 grams condensed milk
- 30 grams Malibu
Instructions
- In a small saucepan, combine the cherries and sugar. Cook on medium heat for 10-15 minutes until the cherries have softened.
- Using a hand blender or food processor, puree the cherries until totally smooth and leave to one side while you prepare the other ingredients.
- In a large mixing bowl, add the cream. Whisk to stiff peaks.
- Add in the coconut yoghurt, condensed milk and Malibu. Whisk well until combined.
- Pour into a loaf tin. Drizzle over the cherry puree and using a palette knife, create swirls in the cream.
- Freeze overnight or at least 4 hours.
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