FOR BREAKING NEWS VISIT WWW.QNS.COM APRIL 29, 2021 • MOTHER’S DAY • THE QUEENS COURIER 35
mother’s day
Ice cream made with love for mom
Few relationships are as special as a
bond between a mother and her child.
Th ere is oft en so much laughter, so much
love and so many good times spent
around food and family over the years.
From trying new foods together and
cooking lessons at a young age to timehonored
family recipes, there are few
things better than mom’s cooking.
Th is delicious Very Berry and Creamy
Coconut Ice Cream was created with
mothers in mind. It’s melt-in-your-mouth
delicious, especially when it’s made with
fresh ingredients right at home for a perfect
addition to Mother’s Day festivities.
Th is ice cream features the rich tartness
of frozen fruit and a sweet creaminess
from the coconut milk. Th e two fl avors
of ice cream create a unique combination
that’s out-of-this-world delicious.
To make the Berry Ice Cream, blend 2
pounds of frozen berries, sweetened condensed
milk, honey and salt until smooth
then freeze for four hours.
To make the Coconut Ice Cream, beat
2 cups of whipping cream in a mixer
until stiff peaks form. In a bowl, combine
sweetened condensed milk, coconut
milk, salt and 1 cup of the whipped cream.
Whisk then add remaining whipped
cream and whisk until combined. Place in
a dish and freeze for four hours.
Once properly chilled, both ice creams
are ready to scoop and serve. Garnish
with mint leaves for an extra pop of color,
if desired.
Enjoy a delightful treat with your mom
as you make memories year aft er year.
Th is time it may be mom’s turn to ask for
the recipe.
Find more sweet treats for Mother’s Day
at Culinary.net.
Very Berry and Creamy
Coconut Ice Cream
Berry Ice Cream: 2 pounds frozen
berries (such as raspberries, blueberries,
strawberries and blackberries); 1/2 cup
sweetened condensed milk; 1 tablespoon
honey; 1/2 teaspoon salt
Coconut Ice Cream: 2 cups heavy
whipping cream; 1/2 cup sweetened condensed
milk; 1/2 cup coconut milk; 1/2
teaspoon salt
To make berry ice cream: In blender,
pulse frozen berries, sweetened condensed
milk, honey and salt until smooth,
scraping down sides. Pour mixture into
5-by-9-inch loaf pan. Freeze uncovered 4
hours, or until set.
To make coconut ice cream: In large
mixing bowl, beat whipping cream until
stiff peaks form. In medium bowl, whisk
sweetened condensed milk, coconut milk,
salt and 1 cup whipped cream until combined.
Add remaining whipped cream
and whisk until combined. Pour into
5-by-9-inch loaf pan. Freeze uncovered 4
hours, or until set. Scoop desired amount
of each ice cream into bowls to serve.
Garnish with mint leaves, if desired.
— Courtesy of Family Features
/WWW.QNS.COM
/Culinary.net
