Coconut Ice Cream with Orange
4 servings
300 minutes
Coconut ice cream with orange is a delicate treat with a tropical aroma inspired by French cuisine. Its roots trace back to the culture of creating exquisite desserts, where the combination of coconut and citrus became popular due to the harmony of flavors. The creamy texture of coconut milk blends with the freshness of orange juice, creating a refreshing and slightly exotic dessert. The sweetness of agave syrup makes the ice cream soft, while vanilla adds a subtle aromatic note. It can be layered or evenly mixed depending on the preparation method. This ice cream is perfect for summer enjoyment, filling moments with coolness and pleasant sweetness. It is easy to make at home, and serving it in frozen popsicle form makes it convenient for serving.
1
Whip the milk, vanilla, and 2 tablespoons of syrup. Set aside.
- Coconut milk: 1 jar
- Vanillin: to taste
- Agave syrup: 70 ml
2
In another bowl, mix orange juice and the remaining syrup. Add more sweetener if needed.
- Blood orange juice: 1.3 glass
- Agave syrup: 70 ml
3
For creamier ice cream, mix milk and orange juice and pour into molds. Place in the freezer for 30 minutes, then insert sticks and leave in the freezer for another 4 hours, or until firm.
- Coconut milk: 1 jar
- Blood orange juice: 1.3 glass
4
For layered ice cream, pour milk into molds and place in the freezer for 10 minutes, then pour juice on top. Place back in the freezer for 30 minutes, then insert sticks and leave in the freezer for another 4 hours or until firm.
- Coconut milk: 1 jar
- Blood orange juice: 1.3 glass
5
To remove from molds, either leave them for 5-10 minutes until the ice cream softens, or hold in room temperature water for 10-15 seconds, then gently remove.