Vietnamese · Dessert
Vietnamese Ginger Coconut Ice Cream
A Vietnamese-inspired no-churn ice cream built on coconut cream and sweetened condensed milk, lifted with fresh ginger juice for a warm, zingy edge, and finished with toasted coconut for crunch.
$1
15 minsPrep
2 minsCook
377 minsTotal
EasyLevel
Nutrition per serving
375Calories
4.2gProtein
33.3gFat
17.8gCarbs
15.8gSugar
0.8gFiber
147mgSodium
45mgChol
25.5gSat Fat
294mgPotassium
90mgCalcium
1mgIron
0.1mcgVitamin B12
2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Finely grate the fresh ginger, then squeeze through your fingers or a small sieve to extract the juice; discard the fibrous pulp.
2
Chill a mixing bowl, then whip the heavy cream to soft peaks using a hand mixer, about 2-3 minutes.
3
In a separate bowl, whisk the coconut cream, condensed milk, ginger juice and salt together until fully combined and smooth.
4
Gently fold the whipped cream into the coconut-ginger mixture in two additions, keeping as much air in as possible.
5
Pour the mixture into a small freezer-safe tub, smoothing the top.
6
Cover with a lid or cling film pressed directly onto the surface and freeze for at least 6 hours, until firm.
7
Toast the desiccated coconut in a dry pan over low heat for 1-2 minutes until golden, then cool completely.
8
Scoop into bowls and scatter the toasted coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g chilled coconut cream
- 1.9 oz55g whipped to soft peaks heavy cream
- 1.6 oz45g condensed milk
- 0.4 oz10g grated and squeezed for juice ginger fresh
- 0.3 oz8g lightly toasted coconut desiccated
- 0 oz0.5g salt
