Coconut Ice Cream Gelato
Dive into a tropical paradise with this luxuriously creamy Coconut Ice Cream Gelato, a decadent fusion of Italian gelato-making techniques and rich coconut flavors. Made with a luscious blend of full-fat coconut milk, silky coconut cream, and a hint of vanilla, this recipe delivers an irresistible dessert that's both smooth and refreshingly light. The addition of shredded toasted coconut adds an optional nutty crunch, taking each bite to the next level. Perfect for summer gatherings or as an indulgent treat year-round, this homemade gelato requires minimal effort but delivers maximum flavor. Whether you enjoy it as is or served with tropical fruit toppings, this coconut gelato will transport your taste buds straight to a sunny island getaway!
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Recipe Information
Ingredients
- 400 ml Coconut milk (full-fat)
- 200 ml Coconut cream
- 250 ml Whole milk
- 150 g Granulated sugar
- 15 g Cornstarch
- 1 tsp Vanilla extract
- 50 g Shredded unsweetened coconut (optional)
Instructions
In a small bowl, mix the cornstarch with 50 ml of the whole milk to create a slurry. Set aside.
In a medium saucepan, combine the remaining whole milk, coconut milk, coconut cream, and granulated sugar. Whisk the mixture until the sugar is dissolved.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent scorching.
Once the mixture starts to simmer, lower the heat and whisk in the cornstarch slurry. Continue to cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Optional: If adding shredded coconut, toast it lightly in a dry skillet over medium heat until golden and aromatic. Allow it to cool before stirring it into the cooled ice cream base.
Once the mixture has cooled, cover it and refrigerate for at least 4 hours, or until completely chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until the mixture reaches a soft-serve consistency.
Transfer the gelato to an airtight container and freeze for at least 2 hours to firm up before serving.
Scoop and serve the Coconut Ice Cream Gelato as is, or garnish with extra toasted coconut for added texture and flavor.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 242 mg | 10% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 281.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 403 mg | 31% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1808 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
