After a few attempts that resulted in tiny messy batches of rubbery ice cream that failed to evoke whatever of the various exotic flavors that Dad had been attempting to impart, we gave up on the machine, which collected dust for about a decade before finally meeting some ignominious end. (Either we junked it or my father gave it away to some worthy charity so he could get a tax deduction. Knowing my father, I'd probably wager on the tax deduction.)
In the years since, whenever I've considered buying an ice cream maker, I've thought back to that ill-fated machine of my youth. Those scars, it seems, have not fully healed. And so, it seemed that ice cream making would never be a part of my dessert repertoire.
But then I came across this recipe from Everyday Food for a truly no-churn coconut ice cream. I'm still a bit unclear as to why a recipe this easy works so well and why more people don't do it this way. Yet there's no arguing with the results: a creamy, luscious, velvety ice cream that I'd choose over anything in the supermarket, and certainly over any of that waxen stuff I see people licking when they come out of Baskin Robbins.
Did I mention there are only six ingredients? And that it takes about six minutes to put together?
Give this a try. Even if you think you don't like coconut. Even if you think you don't like ice cream. Even if like me, you've been scarred by ice cream makers past.
No-Churn Coconut Ice Cream
(adapted from Everyday Food)
1 can (14 ounces) sweetened condensed milk
1/4 cup unfiltered coconut oil, melted
3 tablespoons Malibu Original rum
1/4 teaspoon coarse salt
2 cups heavy cream
Coconut flakes, for serving
1. In a large bowl, whisk together sweetened condensed milk, coconut oil, rum, and salt. In a separate bowl, beat cream on high until stiff peaks form, about 1 1/2 minutes.
2. Whisk half the cream into milk mixture. Fold in remaining cream. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Cover with plastic wrap and freeze until firm, at least 6 hours, and up to 1 week.