I have been looking at ice cream makers for what seems like an eternity now. I had been hesitant to make the investment for fear I would literally be eating ice cream everyday and it just seemed like a lot of money to spend on myself. I have had the type where you have to put the the bowl in the freezer but freezer real-estate is at a prime and it was edged out of the market this year:) Well, this past Mother’s Day the purchase was made for me along with huge grins from my kids and their written ice cream requests!
This coconut ice cream is an island dream come true! Creamy texture contrasted with the crunchy crumble is a palate pleaser and the hit of spice from the Thai chili is just what your taste buds need to “WAKE UP!”
- 2 cups unsweetened coconut milk
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- 1 cup corn cereal flakes
- 1 tablespoon honey
- 1/2 cup unsweetened coconut flakes
- 2 Thai red chilies seeded and ribs removed then minced
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter melted
- 1 mango peeled and diced
In medium sized sauce pan combine coconut milk, granulated sugar, and heavy cream. Bring mixture to a simmer stirring until the sugar is dissolved; about 4-5 minutes. Remove from heat and stir in vanilla extract and lime zest. Set aside to cool. Once ice cream base is cooled add mixture to prechilled ice cream maker bowl and churn according to manufacturers directions. (about 45 minutes) Remove churned ice cream from maker and place in a freezer proof container. Cover and freeze for 5-6 hours.
In a large bowl lightly toss corn cereal, honey, coconut, thai chilies, flour and brown sugar until evenly mixed. Drizzle with melted butter and toss to combine. Place mixture on a parchment lined ( or lightly greased) baking sheet. Bake for 5 minutes. Remove from oven and allow to cool.
Scoop finished ice cream into bowls and top with cooled crumble and diced mango.