Khoya Coconut IceCream. Sticky rice is a familiar and nutritious delicacy. Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

Make unforgettable desserts with GOYA® Cream of Coconut! This ingredient is key when looking to make treats with a unique consistency and tropical sweetness. Try it to make ice cream, drinks, or to give a silky texture to classic Latin desserts. You can cook Khoya Coconut IceCream using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Khoya Coconut IceCream

Prepare 1 1/2 litres of Full fat milk.
It's 1 cup of Khoya or Mawa.
Prepare 1 cup of Dry coconut powder.
Prepare 1 cup of Sugar.
Prepare 1 cup of Fresh cream.
Prepare 1 tsp of Vanilla essence.
You need 1 tbsp of Cornflour.
You need 1/2 tsp of Cardamom powder.
It's 1/4 cup of toasted Pistachios for topping.

This recipe for homemade coconut ice cream is delicious and simple to make. This recipe for homemade coconut ice cream is similar to the "ices" that can be purchased from street-side vendors in Thailand and other Southeast Asian countries. Insanely creamy, simple to make, and so rich. This ice cream just screams vanilla, infused with both vanilla bean and vanilla extract.

Khoya Coconut IceCream step by step

Bring milk to a rolling boil on a high heat.Dissolve cornflour in a tablespoon of boiled milk..
Lower the heat, stir in cornflour and simmer for 20-25 minutes..
Keep stirring occasionally to ensure that it does not burn at the bottom..
After 25 minutes of simmering, add crumbled khoya or mawa..
Add cardamom powder and stir well. Let it come down to room temperature..
Now stir in vanilla and keep tightly packed in an airtight box or an ice cream container in the freezer..
After 2 hours of freezing, remove it in a wide bowl. Add fresh cream and dry coconut powder..
Beat using an egg beater until soft and fluffy. See to it that it does not liquefy..
Freeze again well covered either with an aluminium foil or cling wrap..
Repeat the process of beating again after 2 hours of freezing. Do this for 3 to 4 times..
Finally freeze until done for about 6 to 8 hours or overnight for best results..

Not only does this combination add more flavor, the extract (which typically contains alcohol). This creamy and dreamy coconut and raspberry vegan ice cream is light and refreshing on a hot summer day. Garnish with mint for a special touch. Dairy-free, egg-free Chai ice cream made with coconut milk, honey and spices. It is perfectly scoopable from the freezer, but the texture is better if you let it rest at room temperature for five minutes before serving.