Coconut and Nutmeg Ice Cream
This delicious ice cream is made from sweetened ricotta cheese and vanilla extract. Top with chocolate for a classic Italian dessert.
Ingredients
- 14 oz can evaporated milk
- 14 oz can condensed milk
- 14 oz can coconut milk
- freshly grated nutmeg
- 1 tsp almond essence
- lemon balm sprigs lime slices and shredded coconut, to decorate
Instructions
- Mix together the evaporated, condensed and coconut milks in a large freezerproof bowl and stir in the nutmeg and almond essence.
- Chill in a freezer for an hour or two until the mixture is semi-frozen. Remove from the freezer and whisk the mixture with a hand or electric whisk until it is fluffy and almost doubled in volume.
- Pour into a freezer container, then cover and freeze. Soften slightly before serving, decorated with lemon balm, lime slices and shredded coconut.
Calories: 340 kcal
Carbohydrates: 35 g
Protein: 8 g
Fat: 20g
Saturated Fat: 15 g
Cholesterol: 31 mg
Sodium: 123 mg
Potassium: 465 mg
Fiber: 1 g
Sugar: 34 g
Vitamin A: 251 IU
Vitamin C: 4 mg
Calcium: 278 mg
Iron: 1 mg