Eggless Tender Coconut ice-cream Or Daaber Malai Ice-cream Without Ice-cream Maker
I used the natural "Tender Coconut" to make this ice-cream, and belive me, this is the only way to get the most flavoreful ice-cream.
Ingredients of Tender Coconut Ice-cream
- Tender Coconut - 1
- Sweetened Condensed Milk - 1 can of 12oz
- Vanilla Extract - 1/2 teaspoon (optional)
- Heavy Whipping Cream - 1 cup
- Powdered Sugar - 1/2 cup (optional)
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How to make Tender Coconut Ice-cream Recipe
Take the Tender Coconut and cut the head very carefully. Make a large hole, to scoop the flesh easily. Now strain the coconut water & reserve in a glass and keep aside. Take a spoon and scoop out all the flesh from the shell.
Now take the coconut flesh and coconut water together in a blender and blend to make a paste. The paste should not be fine. So do not try to make the paste fine.
Now take a large bowl pour the Tender Coconut paste into it. Add condensed milk, vanilla extract to the coconut paste and mix well & keep aside. (If you want to have the all natural flavor of the tender coconut, do not add the vanilla extract)
Now put a stainless steel bowl inside the freezer for 30 minutes. And the heavy whipping cream inside the refrigerator for 1 hour.
After 30 minutes remove the stainless steel bowl from the freezer and pour the heavy whipping cream into it, add powdered sugar too. ( If you want less sweeter, do not add the sugar)
Now take a beater and beat the cream till it becomes firm. It will take 5-7 minutes. Now pour the whipped cream into the coconut & condensed milk mixture and fold them together to make a smooth mixture.
But use a spatula to fold it, do not stir them quickly. After mixing them, take a plastic airtight container, pour the ice-cream mixture into the container and keep inside the refrigerator for 8-10 hours or overnight.
Remove just before serving. Enjoy the spoonful of bliss. It tastes like heaven.
Recipe Review Details
Recipe Rank - 4.57/5
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