Cherry Coconut No Churn Ice Cream
Creamy no churn ice cream recipe flavoured with coconut, Malibu and swirled with cherry puree
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.