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Writer's pictureKylie Po

3-Step No-Churn Butter Coconut Ice Cream



This is the easiest recipe I have ever made. My daily oatmeal recipe has an even more extensive ingredients list and procedure. If you are currently craving something cold, making this at home is much faster than finding your face masks and shield, driving to the grocery, running to the freezers, checking out your pint, and driving all the way back home. As you can see, that is five steps, not even counting the time spent trying to look for a parking spot! I dare you to dare me to race you. I bet I can make 3 batches of homemade ice cream long before you even get home with melted cream.


Besides it's tremendously trouble-free, the ice cream features everyone’s favorite cookies! Butter Coconut biscuits do not stop as childhood snacks because these timeless treats are a staple in every Filipino’s pantry. In case you have not tried it yet, this is the time I suggest that you now go sprint to your local sari-sari store and buy their whole inventory. Look for the unmistakable bright yellow packaging with red lettering! After you have gathered all the necessary ingredients, you can commence your ice cream-making mission!


Recipe

Yields 8-10 servings


Ingredients

2 cups or 500 mL all-purpose cream, chilled

200 mL coconut cream, chilled

1 cup or 240 grams condensed milk

6 packs Butter Coconut Biscuits

Toasted desiccated coconut for topping


Procedure

  • Beat the all-purpose coconut creams together until stiff and fluffy.

  • Fold in the condensed milk and bits of Butter Coconut Biscuits.

  • Transfer the ice cream into a container and freeze it overnight.

  • Scoop, serve, and enjoy!


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