I love Dulce De Leche and I love Coconut, but I’ve never had them together. So when I decided to make a Coconut Dulce De Leche Ice Cream, I was a little skeptical. Well, I could have put all my worries aside, because the combination of the two is fabulous!
I used Bonita Gourmet‘s Coconut Dulce De Leche as a base for making the ice cream mixture. Bonita Gourmet is a company from Ecuador that has a diverse line of food products with delicious flavors of Ecuador. They offer a wide variety of coffee, spreads, jams, sauces and chocolates. So, of course, I had to use their product in my ice cream.
Just make the mixture the night before. I used cream, coconut milk, brown sugar and egg yolks for the ice cream custard. I also used a whole cup of Bonita Gourmet’s Coconut Dulce De Leche.
Refrigerate the mixture overnight. Pour it in an ice cream churn the next day. I used an ice cream attachment for my Kitchenaid. After the custard has thickened, add spoonfuls of the Coconut Dulce De Leche and mix in for extra flavor. Place it into tin or container overnight.
If you don’t have a churn, pour the mixture in the container that is going into the freezer and stir it every hour or two until it’s too thick to keep stirring. Then, let it freeze overnight. Delicious ice cream every time!
Wow! It tastes heavenly! Perfect for National Ice Cream Day today! I even made a video to show the whole process. Thank you Bonita Gourmet for the great product.
Coconut Dulce De Leche Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup coconut milk
- 2/3 cup brown sugar
- 1 cup Bonita Gourmet Coconut Dulce De Leche
- pinch of salt
- 1 tsp vanilla
- 5 egg yolks
Instructions
- In a medium saucepan, mix together heavy cream, coconut milk, brown sugar, dulce de leche, vanilla and salt. Stir over medium heat until warmed and blended completely. Remove from heat. In a double boiler, whisk egg yolks. Add ice cream mixture to the egg yolk a little at a time until fully incorporated. Cool. Pour into a container with a lid and store in the refrigerator overnight. The next day, set up ice cream churn. If using a Kitchenaid attachment, make sure the churn has been frozen overnight. Turn the churn on. Slowly pour in ice cream mixture. Let it mix until mixture is thick. Pour into a tin or a bowl. Cover with plastic wrap, and place into the freezer for at least 4 hours or overnight until firm.
Shardan
July 21, 2018 at 11:07 pmI had to jump off of Instagram just so I can get this recipe, I wish I had this now because it’s sooo hot!
moniquecm1
July 24, 2018 at 5:36 amHaha! Isn’t it the perfect way to cool down? I’m so glad you checked it out! Let me know if you make it 🙂