Description
This easy no churn Coquito ice cream is inspired by the super popular Puerto Rican cocktail. Infused with warming spices, swirls of dulce de leche and toasted coconut, it’s a decadent twist on coconut ice cream.
Ingredients
Units
Scale
- 1/2 cup shredded coconut
- 3/4 cup rum or water
- 2 inch nob of fresh ginger
- 1 cinnamon stick
- 2 balls of allspice
- 5 cloves
- 2 cups heavy whipping cream
- 1 (14oz) can coconut cream
- 1 (14oz) can sweetened condensed milk
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup dulce de leche (or caramel of choice)
Instructions
- Toast the coconut: Add the shredded coconut to a pan over medium low heat. Keep an eye on it and flip in the pan often to get it toasted and light brown all over. Remove from the pan to chill and set aside.
- Make the spice tea: In a small saucepan toast the ginger, cinnamon stick, allspice, and cloves over medium low heat for a few minutes before adding the rum or water. Simmer until the liquid turns light amber before straining out the solids and setting aside to cool.
- Make the ice cream base: In the bowl of your stand mixer (or large mixing bowl with a hand mixer) whip the heavy cream on high until stiff peaks form. Pour in the coconut cream, sweetened condensed milk, spice tea, cinnamon and salt. Beat on low speed until evenly combined. Fold in the toasted coconut, reserving some for the topping.
- Layer & chill: Pour ½ of the ice cream base into a loaf pan. Add dollops of the dulce de leche and swirl into the ice cream base with a knife. Add a sprinkle of coconut flakes. Pour the remaining ice cream base in and repeat the toppings. Cover with plastic wrap, pressing the plastic against the cream to prevent icicles from forming and chill for 12 hours. Scoop & enjoy!
