This Coconut Dulce De Leche Ice Cream is a delightful dessert for all coconut (and caramel) lovers.
Hi friends, I hope the week has been treating you well so far. I’m going have a super short post. Sometimes I have short posts (Especially on Mondays) when I don’t feel like talking, don’t have an ability to coherently think (that’s definitely on Mondays!), or just when I’m lazy.
Well, this time it’s going to be even shorter. I would like to provide you with a recipe for this Coconut Dulce De Leche Ice Cream right away, but that would be rude. I believe you deserve a short explanation.
I’m going to have 3 recipes this week. Technically, the recipe for this scrumptious Eggplant Basil Walnut Pasta doesn’t belong to this week (I published it on Saturday), so saying “3 recipes within a week” would be more precise.
So why am I doing this?
I’ve decided to challenge myself! Indeed, I would post 3 recipes each week. However, last year I realized it was hard, so I decided to concentrate on only 2 recipes and some social part of blogging. Still, it’s important to shake things up a bit once in a while, thus I’m doing this challenge this week.
Now, did you believe my words? Yes? Too bad. You shouldn’t have. Although I’m an absolutely trustworthy dude, sometimes I mess with you. I do not like challenges unless it’s a challenge to eat more ice cream or watermelons than a human can possibly consume.
The reason is simple. With the summer is gradually wrapping up, I’d like to share as many seasonal recipes as possible. Don’t get me wrong, though. I’m not thinking about apples and pumpkins yet. However, the previous years have shown up that I’m not able to post all my seasonal ideas within summer (And it’s sad to leave out some ideas too).
First of all, posting watermelon or peach recipes in October is a slightly eccentric way. Besides, I don’t like being jealous of other bloggers eating pumpkins while I still have 5 sorbet ideas.
Thus, since I’ve already had the material up to the end of August (And I’m not stopping yet!), I decided to make a little effort this week. Also, Andrey is having a vacation soon, so I’m not sure how it goes with blogging.
Coconut Dulce De Leche Ice Cream
Well, does anyone remember I promised to keep it short today? Oh well… I’m going to be brief describing this Coconut Dulce De Leche Ice Cream then.
There’s nothing much to say. You might be pleased to know that I didn’t use any eggs and cream. Instead, I opted for a full-fat coconut milk and a generous amount of dulce de leche (So this is not a dairy free dessert).
This combo makes a truly delightful dessert with the distinctive coconut (I added coconut chips as well for texture) and caramel flavors. It’s not as rich and decadent as ice cream made with cream and eggs, but it’s velvety and smooth.
I cannot say that this would be my favorite flavor. I do love coconut, but I cannot say I’m a fan of coconut milk ice cream. That’s probably the matter of combinations. For instance, I truly enjoyed this Coconut Mango Ice Cream and Coconut Blueberry Lavender Ice Cream.
Also, I think had I incorporated some nuts (like cashews), this Coconut Dulce De Leche Ice Cream would have been amazingly delicious to my taste. Because let’s be honest – cashews make everything more amazing.
All right, I’ve got to wrap this meeting up because my “shortest post” looks like going to be the longest in history. I told you, I’m a very trustworthy guy!
- 1,5 cans (600 gr in total) full-fat coconut milk
- 1 cup thick dulce de leche
- 1 tsp. vanilla extract
- little pinch of salt
- 1/2 tsp. coconut emulsion (option) or coconut extract (can be more because extract is normally less concentrated), optional
- 1/3 cup toasted unsweetened coconut
- In a bowl combine the coconut milk, dulce de leche, vanilla, and salt. Whisk for a minute until the dulce de leche has incorporated. Alternatively, you can blend the mixture in a blender.
- Place the mixture in a cylinder of an ice cream maker and freeze as recommended in the manual, for about 20-25 minutes.
- When the ice cream is ready, stir in the toasted coconut.
- Place the ice cream into a plastic container and freeze until fully frozen.
- If you don't have an ice cream maker, just place the mixture into container and freeze. It would take more time. It doesn't need to be churned although its texture would't as smooth and airy as using ice cream maker.