Salted Caramel and Toasted Coconut Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
Dark homemade salted caramel flavours the base and runs through it in ribbons, while toasted coconut adds a nutty crunch.
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Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- small heavy saucepan
- dry frying pan
- heatproof bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 395 kcal |
| Protein | 3.3 g |
| Carbohydrate | 32.4 g |
| of which sugars | 31.7 g |
| of which free sugars | 27.6 g |
| Fat | 29.2 g |
| of which saturates | 19.3 g |
| Fibre | 0.8 g |
| Salt | 0.64 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Caramel
- 150 g caster sugar
- 150 ml double cream, warmed
- 30 g unsalted butter
- 4.5 g fine sea salt or table salt about ¾ tsp
Base
- 330 ml double cream
- 300 ml whole milk
- 40 g caster sugar
- 40 g light corn syrup or glucose syrup
- 1 tsp vanilla
Mix-ins
- 40 g unsweetened desiccated coconut
- 1
Caramel. Melt the 150 g sugar in the small heavy pan over medium heat, swirling rather than stirring, until it turns a deep amber, about 180 °C. Off the heat, pour in the warm cream carefully (it will bubble up hard), then stir in the butter and salt until smooth.
- 2
Divide. Pour a third of the caramel into the heatproof bowl and leave it to cool for the swirl.
- 3
Base. Warm the 330 ml cream, the milk, 40 g sugar and syrup in the medium saucepan until the sugar dissolves, then whisk in the rest of the warm caramel and the vanilla. Cool, then chill for at least 4 h.
- 4
Toast the coconut. Stir the coconut in the dry frying pan over medium-low heat for 3-4 min until golden and fragrant, then tip onto a plate to cool.
- 5
Churn and swirl. Churn the caramel base for 20-30 min, then fold in the coconut. Layer it into the container with spoonfuls of the reserved caramel and drag a knife through once or twice for ribbons. Freeze for at least 4 h.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10 min in the fridge before scooping.
