Thai · Dessert
Rose Syrup Coconut Ice Cream
A Thai-inflected no-churn ice cream built on whipped coconut cream and condensed milk, perfumed with a simple rose sugar syrup and finished with toasted coconut and chopped pistachio for crunch and colour.
$1
15 minsPrep
3 minsCook
438 minsTotal
EasyLevel
Nutrition per serving
354Calories
5.4gProtein
27.6gFat
25.9gCarbs
23.8gSugar
1.1gFiber
48mgSodium
9mgChol
22.5gSat Fat
360mgPotassium
92mgCalcium
1.3mgIron
0.1mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Chill a mixing bowl and the coconut cream in the fridge for at least 1 hour before starting.
2
In a small pan, warm the water and sugar-white together over low heat just until the sugar dissolves, then stir in a few drops of rose water essence flavouring if desired for scent, and let the syrup cool completely.
3
Toast the coconut-desiccated in a dry pan over low heat for 2-3 minutes until golden, stirring constantly, then set aside to cool.
4
Pour the chilled coconut-cream into the cold bowl and whisk with a hand-mixer for 3-4 minutes until it thickens and holds soft peaks.
5
Fold the condensed-milk and the cooled rose syrup gently through the whipped coconut cream until streaked and barely combined, keeping as much air in the mixture as possible.
6
Spoon the mixture into a small freezer-safe tub, smoothing the top, and freeze for at least 6 hours or until firm.
7
Just before serving, scoop into bowls and scatter over the toasted coconut-desiccated and chopped pistachio.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g chilled coconut cream
- 1.9 oz55g condensed milk
- 0.4 oz10g dissolved into syrup sugar white
- 0.3 oz8g heated to dissolve sugar water
- 0.3 oz8g lightly toasted coconut desiccated
- 0.3 oz8g chopped pistachio
