Eat at Home: Coco-Mango Ice Cream—No Ice Cream Maker Necessary

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.

–Valentina

Tagged as: Coconut ice cream, easy desserts, eat at home, food blog, home cooking, homemade ice cream, los angeles, mangoes, recipes, tes at home