Today I had some leftover Coconut Milk. I also had some leftover Condensed Milk. I found a recipe of Coconut Ice Cream that can be made with Coconut Milk and Condensed Milk, so I tried it. But I didn’t like the result. The texture was heavy and I found it too sweet. I mixed with whipped Cream, then it turned a very lovely Ice Cream.


4 Servings


1/2 cup Coconut Milk
1/2 cup Condensed Milk
1 tablespoon Lemon Juice
1/2 cup Thickened Cream

  1. Beat Thickened Cream until firm peaks form.
  2. In a separate bowl, mix Coconut Milk, Condensed Milk and Lemon Juice. Fold in whipped Cream and mix to combine.
  3. Pour the mixture into a container. Freeze for a few hours until firm. *Note: To soften completely frozen Ice Cream, transfer from the freezer to the fridge 20 minutes before serving, OR leave it at room temperature for 10 minutes.