If you ask me how I would like to spend summer, it’s most likely that I’ll say “with plenty of ice cream in all sorts of flavors”. I love ice cream! When it comes to this frozen treat, I just simply can’t count calories. Well, is that good or bad? I don’t know. But I bet noone will be able to resist a couple of scoops of this simple dessert. Do you remember I told you all about how much I love coconuts in desserts? Adding coconuts to ice cream can actually give it a whole new level of flavor. This coconut burfi ice cream is all about the lovely, fun and interesting tropical flavor of coconut. It brings sweetened cream and crunchy coconut together in a dessert. Shall we talk more about my new favorite ice cream recipe? The base of this coconut burfi ice cream is a super simple way of making homemade ice cream. It’s a combination of whipped cream and sweetened condensed milk. I should say, this is such an awesome recipe. Just whip cream and fold in the condensed milk. And add your favorite flavor. Use this as a base for any kind of ice cream you want to make. Ok. As I’m making a coconut flavored ice cream, I also fold in a bit of coconut cream. You can use coconut milk if you like. But I highly recommend coconut cream as it is the first extract from coconut and way thicker than coconut milk. Now, the second part of the ice cream that adds the real AWESOME factor is coconut toasted with cardamom. Toast coconut for maximum flavor. Trust me on this. This is going to be one killer ice cream recipe. Coconut burfi or slices of toasted coconut meets simple ice cream. Enjoy!
More Indian sweets:
Bread Gulab Jamun 2 Ingredient Rava Gulab Jamun Boondi Ladoo Mysore Pak (Chickpea Fudge) Beetroot Halwa Coconut Ladoo Layered Coconut Burfi Chocolate Stuffed Coconut Ladoo Rabri Ice Cream Moong Dal Ladoo Beetroot Halwa Trifle
Yield: 4 Coconut Burfi Ice Cream | Video Print This coconut burfi ice cream featuring the delicious flavors of traditional coconut burfi is a cinch to make and is the perfect summer dessert. Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Ingredients 2 cups desiccated coconut ¼ tsp ground cardamom (cardamom powder) 2 cups heavy (thickened) cream 400g sweetened condensed milk ¼ cup coconut cream Instructions Place a frying pan over low heat. Add coconut. Fry, stirring frequently, for 2 minutes or until coconut starts to brown. Add cardamom. Continue frying for another 1-2 minutes or until coconut turns golden. Remove from heat. Leave it to cool.Place heavy cream in a bowl. Using an electric or hand-held mixer, whip cream until soft peaks form. Fold in condensed milk gently. Fold in coconut cream gently. Finally, add the toasted coconut little by little, and fold in gently. Reserve a little coconut to garnish.Pour the mixture into a container. Sprinkle some coconut on top. Cover with aluminium foil. Freeze for 6 hours.Garnish with remaining toasted coconut. Notes - Coconut can burn very easily while frying, so be careful.- You can also use chopped pistachios to garnish ice cream. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 481Total Fat 24gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 4gCholesterol 34mgSodium 155mgCarbohydrates 86gFiber 4gSugar 80gProtein 9g © Nish Kitchen Cuisine: Indian / Category: Desserts Like this coconut burfi ice cream? Then join Nish Kitchen on Facebook, Pinterest or Instagram to receive latest updates.
- Coconut can burn very easily while frying, so be careful.- You can also use chopped pistachios to garnish ice cream.
