Image © Tchakayiti
“I finally gave in to what I was longing to do – try to make homemade coconut ice cream without my dad’s help. The result was a creamy, one-pot, coconut ice cream with a hint of Haitian rum. – Annick Megie, Tchakayiti
Creme Cocoye (Coconut Ice Cream)
Course:
Dessert
Cuisine:
Caribbean
Ingredients
- 2 parts coconut milk
- 2 parts evaporated milk
- 1 part sugar or to taste
- Vanilla Extract
- Nutmeg
- Rum optional
- Ice for the ice cream maker
- Coarse salt for the ice cream maker
Preparation
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Mix all the ingredients in one pot, making sure to fully dissolve the sugar then transfer to your ice cream maker.
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Add some ice and coarse salt according to your ice cream maker’s instructions. Let it churn for about 30 to 45 minutes (actual time may vary according to your ice cream maker).
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Once your ice cream is ready, serve immediately or store in the freezer.
Cook's Notes
This recipe calls for one part sugar to four parts liquid. Please note that you can adjust the sweetness to your own taste. - Also bear in mind that ice cream typically requires a bit more sugar as the sweet taste tends to disappear as it cools and churns. - The steps and timing indicated are based on the ice cream maker we have at home. Please follow your ice cream maker’s manual for a successful ice cream.