Coconut Cashew Ice Cream Recipe – Easy Indian Frozen Dessert

Last Updated on 4 months by Neha Deshmukh

Coconut Cashew Ice Cream Recipe – Easy Indian Frozen Dessert

Hey everyone! If you’re anything like me, a hot summer day just begs for a cool, creamy treat. And honestly, nothing beats homemade ice cream, especially when it’s packed with the flavors of India! I first made this Coconut Cashew Ice Cream a few years ago, trying to recreate a dessert my grandmother used to make, and it’s been a family favorite ever since. It’s surprisingly easy, doesn’t require an ice cream maker (though you can use one!), and is absolutely bursting with coconutty, cashew-y goodness. Let’s get scooping!

Why You’ll Love This Recipe

This isn’t your average ice cream. It’s a delightful blend of creamy coconut, crunchy cashews, and a hint of cardamom – a flavor combination that’s so quintessentially Indian. It’s perfect for beating the heat, impressing your friends, or just treating yourself to something special. Plus, it’s a fantastic way to enjoy a taste of home, no matter where you are.

Ingredients

Here’s what you’ll need to make this dreamy ice cream:

• 1 cup whipping cream (about 240ml)
• ½ can (approx. 200g) condensed milk
• 200ml coconut milk
• 200ml milk
• 1 tsp vanilla extract
• ½ tsp cardamom powder
• ¼ cup grated coconut (approx. 30g)
• ¼ cup cashew nuts (approx. 30g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Coconut Milk – Full Fat vs. Low Fat

Definitely go for full-fat coconut milk here. It gives the ice cream a much richer, creamier texture. Low-fat coconut milk will work in a pinch, but the ice cream won’t be quite as decadent.

Cardamom – Freshly Ground vs. Powder

If you can, freshly ground cardamom is amazing. It has a much more vibrant aroma. But honestly, good quality cardamom powder works perfectly well too – just make sure it’s relatively fresh!

Cashew Nuts – Roasting for Flavor

Don’t skip roasting the cashews! It really brings out their flavor and adds a lovely crunch. I usually roast them in the same pan I toast the coconut, saving on washing up – a little kitchen hack I love!

Step-By-Step Instructions

Alright, let’s make some ice cream!

1. First, whip the whipping cream until you get stiff peaks. This is the base of our creamy goodness.
2. Now, add the condensed milk, coconut milk, regular milk, vanilla extract, and cardamom powder to the whipped cream. Gently beat everything together until it’s all beautifully combined.
3. Pour this mixture into a freezer-safe bowl. Pop it in the freezer for about an hour – we want it to get a little firm, but not frozen solid.
4. While that’s chilling, let’s toast the coconut! Heat a pan over medium heat and toast the grated coconut until it’s golden brown and smells incredible. Transfer it to a bowl to cool.
5. In the same pan (yep, less washing up!), roast the crushed cashew nuts until they’re aromatic and lightly golden. Add them to the bowl with the toasted coconut.
6. Take the ice cream base out of the freezer. It should be slightly thickened. Gently fold in the toasted coconut and cashew mixture.
7. Back to the freezer it goes! Freeze for another 2 hours. Then, take it out and give it a really good stir to break up any ice crystals. This is key for a smooth texture.
8. Finally, freeze for a final 3-4 hours, or until it’s completely set. Let it sit at room temperature for about 5 minutes before scooping and enjoying!

Expert Tips

• Patience is key! Don’t rush the freezing process. The longer it freezes, the better the texture will be.
• Stirring is your friend. Breaking up those ice crystals during the freezing process makes all the difference.
• Don’t overbeat the cream. You want stiff peaks, but be careful not to turn it into butter!

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation – Coconut Cream Substitute

For a vegan version, simply substitute the whipping cream and milk with full-fat coconut cream. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free

This recipe is naturally gluten-free, so you’re good to go!

Spice Level – Adjusting Cardamom

If you love a stronger cardamom flavor, feel free to add a little more. My family prefers a subtle hint, but you can definitely adjust it to your liking.

Festival Adaptations – Summer Cooling Treat

This ice cream is perfect for summer festivals or celebrations. It’s a refreshing and delicious way to cool down.

Serving Suggestions

This ice cream is amazing on its own, but here are a few ideas to take it to the next level:

• Serve with a sprinkle of extra toasted coconut and chopped cashews.
• Pair it with some warm gulab jamun for a truly decadent treat.
• Enjoy it in a waffle cone for a classic ice cream experience.

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Let’s answer some common questions:

Is this ice cream best made with full-fat coconut milk?
Yes, absolutely! Full-fat coconut milk gives the ice cream the richest, creamiest texture.

Can I use other nuts besides cashews?
Definitely! Pistachios or almonds would also be delicious.

How do I prevent ice crystals from forming?
Stirring the ice cream mixture every couple of hours during the freezing process helps break up ice crystals and creates a smoother texture.

Can I make this ice cream without an ice cream maker?
Yes! This recipe is designed to be made without an ice cream maker. The stirring method is key.

How long does this ice cream stay fresh in the freezer?
It’s best enjoyed within 2 weeks for optimal texture and flavor.

Enjoy your homemade Coconut Cashew Ice Cream! I hope it brings a little bit of Indian sunshine to your day. Let me know in the comments how it turns out for you!