Coconut Guava Ice cream

The past few days in Boston have been sweltering hot. It makes you just want to stick your head in the freezer. I decided to do something about it. Last month was ice-cream month and I had already whipped this ice cream recipe up but due to technical difficulties I could not post it. Well they say better late than never. I decided to combine my favourite flavours and make it very simple. Everywhere I looked on Facebook and Instagram, different recipes for coconut ice cream were popping up. I realized I had to make mine different. I combined coconut and guava with some blue berries and this ice-cream was a hit. It got my friends licking their spoons after. 

I do not have an ice cream maker so I used a blender and I cut a few corners as I would explain in the recipe. This was fairly easy to make and it was very delicious. If you live outside of Nigeria, you can find guavas at the asian grocery store or whole foods. Without further ado, check out this recipe for Coconut Guava Ice cream.

Recipe for Coconut Guava Ice cream

Ingredients

1 can of Organic Coconut milk (You can also make this from scratch)

3/4 cup of Condensed milk

1/2 of a large guava (de-seeded)

A handful of Blueberries (optional)

1/2 cup of crushed peanuts (for garnishing)

Method

Place the can of coconut milk in the freezer and allow to solidify. (This could take 4-6 hours depending on the temperature of your freezer)

Take out the can of coconut milk and open it completely. The milk and coconut water would have separated and the coconut water part would be clearer than the milk. With a very sharp knife, cut through the frozen coconut milk to separate the milk from the coconut water. 

Place the frozen coconut milk part in the blender. 

Pour in your condensed milk and chopped de-seeded guava.and blend for about 3-5 minutes at intervals.

Pour in a bowl, pour in your blue berries, stir in and pop it in the freezer.

Allow your coconut ice cream to freeze for about 3-6 hours and serve garnished with the crushed peanuts.