This magical, delicious and soft ice cream recipe came about when I decided to experiment with some left over caramel sauce and a tin of coconut cream. This experiment was a huge success and ice cream turned out to be extremely rich and delicious. The self proclaimed connoisseur of good food said it tasted like condensed milk with a tropical twist. And he couldn’t stop eating it. To me, that is nothing short of a rave review. So if you are looking for new ice cream flavor, then I suggest, you give this recipe a try. I assure you, you will not be disappointed.
Rich Caramel and Coconut Ice Cream
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Rich and creamy caramel ice cream with a tropical twist of coconut, perfect for topping desserts or enjoying on its own.
Ingredients
- 625ml (21 fluid ounces) coconut cream
- 250ml (8.5 fluid ounces) cream
- 2 tsp corn starch
- 2 tbsp milk
- 1/2 cup caramel sauce
- 1/2 tin condensed milk
- 1/4 cup butter
- 1/4 cup sugar
- 2 tbsp golden syrup
Instructions
- To make the caramel sauce, combine 1/2 tin condensed milk, 1/4 cup butter, 1/4 cup sugar, and 2 tbsp golden syrup in a thick-bottomed pan. Mix well.
- Allow the mixture to simmer over medium heat until the butter melts and the sugar dissolves completely, stirring occasionally.
- Once the caramel sauce is ready, set it aside to cool.
- In a separate bowl, mix 2 tsp corn starch with 2 tbsp milk to form a smooth paste.
- In a large mixing bowl, combine 625ml coconut cream, 250ml cream, and the prepared corn starch paste. Mix until well combined.
- Gently fold in the cooled caramel sauce into the coconut cream mixture until fully incorporated.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Serve the ice cream on its own or as a topping for your favorite dessert.
Notes
Store the ice cream in an airtight container in the freezer for up to 2 weeks. For a smoother texture, ensure the caramel sauce is completely cooled before mixing with the cream. You can substitute golden syrup with honey or light corn syrup if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 80
- Fat: 25
- Carbohydrates: 30
- Fiber: 0
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
Can I use store-bought caramel sauce instead of homemade for the Rich Caramel and Coconut Ice Cream?
Yes, you can use store-bought caramel sauce if you’re short on time, but homemade caramel will give a richer flavor.
What type of coconut cream should I use for the ice cream?
Use full-fat coconut cream for the best texture and creaminess in your ice cream.
How do I ensure the ice cream has a smooth texture?
Make sure to mix the caramel sauce thoroughly with the coconut cream and churn the mixture well in your ice cream maker.
