Roasted Coconut Cashew Ice Cream
Servings 4 -6
Ingredients
- 1 cup whipping cream
- 1/2 can condensed milk
- 200 ml coconut milk
- 200 ml milk
- 1 tsp vanilla extract
- 1/2 tsp cardamom powder
- 1/4 cup packed grated coconut
- 1/4 cup cashew nuts crushed
Instructions
- Whip the cream till stiff. Add the ingredients from condensed milk to cardamom powder and beat till combined.
- Pour into a bowl and freeze for an hour.
- Meanwhile, toast the coconut till slightly browned. Empty into a bowl to cool.
- Toast the cashew nuts in the same pan. Empty into the bowl with the coconut.
- After an hour, take out the ice cream mixture, fold in the coconut and cashew nuts.
- Return back into the freezer and allow it to set for around 2 hours.
- Take out, and fold the mixture well to recombine. Freeze till set.
- To serve, take out and keep for 5 minutes. Scoop and enjoy!
Notes
If you don't like bites of cardamom, then soak the cardamom in coconut milk for an hour in the fridge. Drain and use into the ice cream.
I forgot to beat it in between and hence the ice cream has ice crystals. If you feel lazy like me and don't mind the ice, then freeze it continuously till set. However beating it a couple of times in between will result in a creamier ice cream.
I forgot to beat it in between and hence the ice cream has ice crystals. If you feel lazy like me and don't mind the ice, then freeze it continuously till set. However beating it a couple of times in between will result in a creamier ice cream.