Whipping creamFresh cream can be substituted if whipping cream is unavailable2 cups
Thick coconut milk1 cup
Condensed milkAdjust amount depending on how sweet the cream already is0.5-1 cups
Vanilla essence½ tsp
Coconut shells (as serving cups)Used as molds/cups to freeze and serve the ice cream in, giving it a coconut-shell look~2-4 wholeest.
Steps
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1
Pour the whipping cream into a mixing cup and beat with a mixer until it reaches stiff peaks and a thick, creamy consistency (if using fresh cream, beat until just slightly creamy).
2
Using the same measuring cup, add the thick coconut milk, then add condensed milk (half to a full cup depending on how sweet the cream is).
3
Add the vanilla essence and beat everything together with the mixer until smooth and thick.
4
You can serve the mixture directly in a bowl, or pour it into hollowed-out coconut shells as molds, filling them and smoothing the tops.
5
Place the filled coconut shells in the freezer and freeze for about 8 hours until fully set.
6
Take the ice cream out of the freezer and use a small spoon to patiently scoop out the center, so it looks like a cracked-open coconut, then serve and enjoy.
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