1 can of condensed milk
1/2 can evaporated milk
1/2 liter of milk
1 cup coconut cream
250 grams of grated coconut
Mix well all the ingredients except the coffee liqueur and the ground coffee. Put into the the freezer. Remove and serve in ice cream balls bathed with the coffee liqueur to taste and sprinkle with a little ground coffee.
500 ml liquid whipping cream, very cold
1 can of coconut cream (480 gr)Method
Beat the very cold cream until it looks very thick and forms peaks.
Place the coconut cream in a bowl and mix with the beater.
Add ¼ of the whipped cream and mix well with the beater.
Add ¼ more of the cream and if the mixture feels light then incorporate with the beater.
Gently incorporate the remaining cream, making it wrap around with a beater or spatula. Do it in parts to make it easier.
Empty in a mold or container.
Freeze for 8 to 10 hours or overnight.
Store in a container with a lid or something that can be covered in the freezer to make it last longer.
CREAM OF COCONUT: Use the one used for pina coladas, you can find it in the area of liqueurs and wines.
RECIPE CHANGES: You can not change coconut cream or whipped cream in this recipe. It's what makes it an ice cream without a machine, those two ingredients make it possible.