I’m a big fan of Tes at Home , a super-inspiring food blog that focuses on (mostly) Thai home cooking. Almost every day, the lovely Tes teaches her dedicated readers (like me!) how to cook impressive-looking dishes, making every curry, rice dish, fritter and dessert look like a cinch.
Her recent post on coconut ice cream caught my attention because a.) it looked delicious and b.) she did it without an ice cream maker—I’m telling you, she’s a genius. I decided to try the technique, which required only a freezer, a blender, Tupperware, a whisk and a few easy-to-find ingredients.
In addition to coconut cream, sugar, corn flour, sugar and salt, I added a little nutmeg, which warmed up the flavor a bit. I also couldn’t resist throwing in some diced mangoes, and now I’m excited to it try pineapple. The result was a light, surprisingly creamy frozen treat with a natural coconut taste—none of the fakeness of a lot of similar store-bought ice creams. The toasted peanuts Tes suggests as a garnish, really made this one heck of an ice cream event! Plus, everyone was so dazzled—“Wait, you made this?”
My one suggestion would be to buy a can of coconut cream if you want the process to be quick. Personally, I enjoyed making the cream myself, but it took awhile, and opening up the coconut was no easy task. Either way, you have to try this recipe out. It’s delish.