BSFIC: Malibu and Coconut Ice Cream

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

Hurrah! This month's theme for the brilliant blogging challenge Bloggers Scream for Ice Cream run by Kavey at Kavey Eats is booze. The challenge: create an ice cream, sorbet or similar with booze in it.

My experiments in ice cream and alcohol have, up until now, failed badly. I've always been a bit heavy-handed with the alcohol, meaning that when it came to taking the ice cream out of the freezer, it hadn't set and was just a sloppy, watery mess. This time I reined myself in and the results were so good that this is now my new favourite ice cream. And seeing as I've developed cravings for the coconut ice cream with mango sauce at Wagamama's I decided to go with the flow and stick to the coconut theme. This ice cream will also scoop nicely straight from the freezer.

malibu ice cream

Malibu and Coconut Ice Cream
Makes about 400ml

  • 125ml double cream
  • 250ml full fat milk
  • 2 egg yolks
  • 80g caster sugar
  • one and a half tbsp Malibu
  • 2 tbsp sweetened desiccated coconut

  1. Whisk together the egg yolks, sugar and Malibu until they form a fairly thick, yellow custard-like mixture. 
  2. Heat the milk and cream in a small saucepan until it just starts to simmer (don't let it boil). Gently pour the hot cream and milk over the boozy egg yolks, whisking all the while. Tip this all back into the saucepan and heat gently, stirring constantly, until the mixture thickens (this should just take a couple of minutes). 
  3. Pour back into the bowl you whisked the eggs and sugar in, cover with cling film and place in the fridge overnight. At this point I also slide the bowl of my ice cream maker into the freezer for the night. 
  4. The next day, get your ice cream machine (with the frozen bowl) going and pour the now fridge-cold Malibu-flavoured custard into the ice cream maker, which should be churning. Now add the desiccated coconut and continue to churn for 25 minutes. You should have a coconut-scented and textured soft scoop ice cream. Leave it, covered, in the freezer for an extra hour if you need to firm it up a little bit. 
Do you make any ice creams with alcohol in? Which ones work well and which are your favourites? 


  1. I often add booze to ice creams to keep them soft scoop, though in that case, it'll usually be vodka or similar non-flavoured spirit.

    But liking the challenge of using the alcohol as part of the flavour. I agree, you have to be restrained, otherwise it won't freeze well and you end up with slop. Found my 3 tablespoons of Amaretto in 500 ml custard worked well.


    1. Thanks Kavey - though now I've finally got it right, this won't be the last time I'm making boozy ice creams! :)

  2. This sounds lovely. I've made ice cream with brandy, armagnac, rum and whisky in the past (not all at once)but for some reason I'd never thought of using Malibu.I also can't remember ever eating a dessert at Wagamamas - I now realise I must have missed out.


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