Addictive and consuming - Jeroxie is a Melbourne & Sydney food blog In Australia that writes about her culinary experiences in and out of the kitchen.
Sunday, December 6, 2015
Homemade Coconut Icecream with Pandan Pancakes. Here is the recipe for a non cooked coconut icecream. Pancakes are just your basic buttermilk pancakes with pandan extracts for flavouring. The dressing is thick gula melaka aka cooked palm sugar syrup. It is commonly used in most Asian desserts.
2-3 cans of coconut milk
300 ml of full heavy cream - I added this for smoothness and creaminess
1 very tiny pinch of sea salt (optional)
1 1/2 cup of caster sugar
1 tablespoon of natural coconut essence (non alcohol) REMEMBER: Alcohol will not freeze!
**You can add any non alcoholic essence flavouring you like ** ie if you use rum and pineapple, it becomes a pina colada icecream!
1. Mix in Blender till smooth then transfer to churn in ice cream maker for best result.
2. If you don't have one, pour into container and put in freezer, then every hour, remove and whisk and put back in freezer. The idea is to put air into it, to make it light, less dense and repeat as required.
3. Eat your icecream smile emoticon Note: it can be served, with all kinds of toppings or desserts. I'm saving mine for pandan pancakes!