Description
Rich and creamy caramel ice cream with a tropical twist of coconut, perfect for topping desserts or enjoying on its own.
Ingredients
Units
Scale
- 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