|Coconut milk ice cream|
coconut milk - 1 1/2 cup
(I used thick coconut milk from carton)
shredded coconut - 1/2 cup
Whipped Topping 8 oz (225 gm) - 2 pack
butter - 1 tsp
sugar - 1 cup (or to taste)
Almond / cashew - 10
cardamom seeds - 1.5 tsp
saffron - 3 strands
Raisin - 1/2 cup
Tooti frooti (dry fruits) - 1/2 cup
Preparation:Slightly dry roast the almond or cashew and make a powder along with cardamom seeds and sugar.
In 1 tsp butter fry the shredded coconut till it turns mild red and fragrant.
The whipped topping should be kept in the refrigerator (not freezer ...see instructions on container) till we start using.
In a mixing bowl add the powdered almond mixture, shredded coconut, raisin, dry fruits and coconut milk . Mix well.
Now add the whipped topping and mix gently (too much mixing will make the ice cream hard).
Immediately transfer them to a freezer-safe lidded container.
Cover and freeze for 3-4 hours.
Coconut milk ice cream is ready!
Makes a dessert.
Makes 15 servings.