It’s been a while since I’ve had the freezer space to whip this together… but managed to make some room recently. As you can see in the photo, I poured the ingredients into a recycled 2-litre ice cream tub and just mixed it in there… previously I would use a large mixing bowl, but always found it got messy. Although this doesn’t require much effort on your end, you will need to be hanging around the kitchen for at least 4 hours to complete this recipe.
All you need is:
3 cans of coconut cream
1 can of sweetened condensed coconut milk (which I wasn’t able to get this time… so just used a bog standard sweetened condensed milk)
I popped 2 cans of cream into the fridge the day before… I could have popped all 3 in, but at that time I was still deciding whether the 3rd can would be cream or milk… I ended up going with the cream with the intention of making it creamier. I then dumped the contents of all the cans into the tub and, using a hand mixer, blended the ingredients for about 5 minutes. Once time was up, the tub was covered and placed in the freezer for 30 minutes. Then you need to go through and repeat this process for the next 3 hours…. mix for 1 minute and freeze for 30 minutes (initial mix once, then 6 more mixes for 1 minute). Once you’ve completed the 3-hour cycle… allow the mix to freeze for an additional hour before you dig into it.
I went by memory to whip this up, and it turned out quite well… although after finding the original recipe online, I realised I used an extra can of cream. It worked out for us though because A) it made enough to fill the tub to the top and B) we don’t like it too sweet. I needed extra time to freeze this batch though… and realised my freezer wasn’t set cold enough! Next time it’ll work out.