Homemade coconut rum ice cream recipe made with coconut milk, cream, sugar, fresh grated coconut, and dark rum. Served with roasted coconut shavings
Course Dessert, Ice cream, Sweets
Cuisine Ecuadorian inspired, Latin fusion
Keyword Coconut, Coconut ice cream, Coconut rum ice cream
Prep Time 45 minutesminutes
Cook Time 10 minutesminutes
Freezing time 2 hourshours
Total Time 55 minutesminutes
Servings 8to 10
2cansunsweetened coconut milk~14 fl oz/~400ml each can
1cupof heavy cream
1cupof sugarcould also replace heavy cream and sugar for condensed milk
1teaspoonof coconut extract - optional
½ to 1cupof fresh grated coconutcan use frozen fresh coconut – found at Asian grocery stores, adjust based on preference
6tablespoonsof dark rum – can use 1-2 teaspoons of rum extract instead for flavor without the alcohol
Toasted coconut to garnish
In a medium sized sauce pan, combine the coconut milk, cream, and sugar, heat and mix until the sugar has dissolved completely.
Mix in the rum and coconut extract. Taste and adjust the amount of rum or coconut extract based on your taste preference. Let the mix cool down completely.
Prepare the ice cream according to your machine’s instructions. Add the freshly grated coconut at the end.
For the non-ice cream machine option, place the coconut milk mix in a plastic or metal freezer friendly container and freeze for 1 hour. It should be semi-frozen, but still somewhat soft. Remove from the freezer and use an electric mixer to soften the mix. You can also place it in a food processor or a blender and mix (just make sure your blender is powerful enough to blend frozen foods). Return to the freezer and let it rest for another hour, then repeat the process for 3-4 times or until you’ve achieved the desired smoothness, add the freshly grated coconut during the last time that you mix it.
Let the ice cream rest in the freezer for a couple of hours before serving.
Serve the coconut rum ice cream with toasted coconut shavings or with your choice of fresh fruit.