Homemade Coconut Ice-Cream For A Tropical Spring Treat

I just don’t seem to have enough of ice-creams here in Durham. More, please!


  • Large eggs: 4
  • Castor sugar: 1/2 cup
  • Fresh whipping cream (or double cream): 2 cups (500ml)
  • Skimmed milk: 1 cup (250ml)
  • Coconut cream: 1/3 cup (90ml)
  • Dessicated coconut: 1/2 cup


  1. Whisk eggs till light and fluffy.
  2. Add sugar and whisk for 2min till consistent.
  3. Add cream and milk. Whisk for another 2min.
  4. Add coconut cream and whisk for another 2min.
  5. Leave to chill in fridge for 1hr.
  6. Remove from fridge and whisk for 3-4min. Leave to set in fridge for 1hr.
  7. Stir in dessicated coconut gently when mixture is thick enough. Then leave mixture to set overnight in the freezer.


  • It’s back to the same old trick of whisking every now and then to ensure consistency and lightness.
  • Got these oyster shells from Sainsbury’s. Was not expecting to find melted marshmallows inside the shells. Nevertheless, these gave the ice-creams a quirky tropical look that I wanted. 🙂
  • Those black dots are poppy seeds – to make the oyster shells look more authentic.

Makes about 4 pints

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