Coconut ice cream // Toasted coconut // Chopped hazelnuts


So, if you follow me on twitter  or instagram (both KloEllaDeVille) you’ll know the big move from Edinburgh to Chalfont St Peter all went ok and I’m finally back home! I still have a few planned posts from Edinburgh to put up so there will be a few flashbacks to my old kitchen, but I couldn’t resist using my mum and dad’s for this one.
As you can see from these pictures, one of the biggest benefits of being here is the light in my parents kitchen. There’s a big open conservatory at the end of the kitchen and a large wooden table – perfect for food styling! There’s also copious amounts of pretty spoons and cooking accessories which my mum has collected over the years – both vintage and modern, so hopefully I’ll be using a fair few of those in future posts.

This is one of my mum’s recipes, we made it together last night and I have to say, she’s outdone herself. Although you need an ice cream maker, it’s totally worth it and really simple to make. You can do it without though- after blending, place into your freezable container, and leave to set for about 30 minutes. Remove and whisk to break up the ice, then place back in the freezer. Repeat this about four times.
You’ll need to leave the coconut milk in the fridge for a day before you make this so that it goes quite hard – it won’t work in liquid form. Also make sure you use full fat coconut milk because it keeps the texture very creamy – reduced fat makes it more of an icy texture. It is also quite a solid ice cream – as you can see from the pictures it’s difficult to get a scoop out of it as it, so leave it out to soften for about 10 minutes before serving.

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You will need:

1 Litre freezable container

2 tins coconut milk (left in fridge for once day to harden)
115g (1/2 cup) caster sugar
1 tsp vanilla paste or essence (optional)

To serve
1 tbsp per person grated coconut
1 tsp per person chopped toasted hazelnuts

Remove your tins of coconut milk from the fridge and tip into a blender. Add your caster sugar and vanilla paste, and blitz until combined.
If you’re using an ice cream maker follow it’s instructions –  you might need to freeze the bowl before the next stage.
Tip the mixture into the ice cream maker and churn until it thickens – it was about 15-20 minutes for us. Pour into a freezable container and place in your freezer for later or eat straight away.
To serve, put your grated coconut into a hot dry pan, and keep moving it around. You need to keep your eye on it as it will suddenly turn. It will take about three minutes to turn golden. Sprinkle over your ice cream with your chopped hazelnuts. Enjoy!


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