Uploaded September 2024 | Updated September 2026, 2 days ago
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In a previous recipe we make a really rich, delicious vanilla nice cream using coconut milk and cream. This recipe for tropical fruit nice cream uses the same base, adding fruit puree in a 2:3 ratio. So, using about a cup and a half of coconut-vanilla base with a cup of fruit puree will make about 3 cups of finished nice cream.
Often, once the puree has been added, the flavor needs a touch of adjustment with lemon juice and perhaps a few grains of salt. Taste the base before freezing it, and remember that once it is cold it will be a little less flavorful. Also, because the fat in the base is being stretched out by adding the puree, the finished nice cream may be a little more prone to crystallization. That can be ameliorated by adding a frozen over-ripe banana which has also been pureed, or by pureeing the base with half a cup of cashews soaked in hot water for 30 min.
Once the nice cream has been frozen to the point that the mixture is clearly thickened, and the crank may be a little harder to turn, scrape the frozen cream into a freezer-safe container and place it into the freezer to set. For best enjoyment of the nice cream, allow it to warm slightly before serving it so that it will scoop easily and the flavor will be more apparent. Taking it from the freezer and letting it sit on a counter for about half an hour will typically allow it to be at the right temperature but that will depend on your freezer and your room’s temperature.
Makes about 3 cups of each kind of nice cream.
Equipment:
ice cream freezer
flexible spatula
freezer-safe container of 3 or 4 cup capacity
Ingredients:
1 1/2 cup coconut nice cream base About 1/4 of our recipe
1 cup fruit puree guava, passionfruit, mango, whatever you like
to taste lemon juice
to taste salt
Procedure:
1. Combine the ice cream base with the puree.
2. Mix them together well, taste, and adjust seasoning with lemon juice, salt, and any other seasoning which seems appropriate to get the flavor you want.
3. Freeze the mixture in the ice cream freezer and then store in a freezer-safe container in your freezer for 2-4 weeks. If you want to keep it around longer, put it in a deep freezer without a defrost cycle.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
In a previous recipe we make a really rich, delicious vanilla nice cream using coconut milk and cream. This recipe for tropical fruit nice cream uses the same base, adding fruit puree in a 2:3 ratio. So, using about a cup and a half of coconut-vanilla base with a cup of fruit puree will make about 3 cups of finished nice cream.
Often, once the puree has been added, the flavor needs a touch of adjustment with lemon juice and perhaps a few grains of salt. Taste the base before freezing it, and remember that once it is cold it will be a little less flavorful. Also, because the fat in the base is being stretched out by adding the puree, the finished nice cream may be a little more prone to crystallization. That can be ameliorated by adding a frozen over-ripe banana which has also been pureed, or by pureeing the base with half a cup of cashews soaked in hot water for 30 min.
Once the nice cream has been frozen to the point that the mixture is clearly thickened, and the crank may be a little harder to turn, scrape the frozen cream into a freezer-safe container and place it into the freezer to set. For best enjoyment of the nice cream, allow it to warm slightly before serving it so that it will scoop easily and the flavor will be more apparent. Taking it from the freezer and letting it sit on a counter for about half an hour will typically allow it to be at the right temperature but that will depend on your freezer and your room’s temperature.
Makes about 3 cups of each kind of nice cream.
Equipment:
ice cream freezer
flexible spatula
freezer-safe container of 3 or 4 cup capacity
Ingredients:
1 1/2 cup coconut nice cream base About 1/4 of our recipe
1 cup fruit puree guava, passionfruit, mango, whatever you like
to taste lemon juice
to taste salt
Procedure:
1. Combine the ice cream base with the puree.
2. Mix them together well, taste, and adjust seasoning with lemon juice, salt, and any other seasoning which seems appropriate to get the flavor you want.
3. Freeze the mixture in the ice cream freezer and then store in a freezer-safe container in your freezer for 2-4 weeks. If you want to keep it around longer, put it in a deep freezer without a defrost cycle.
Music: bensound.com/royalty-free-music
