Are you in the mood for a creamy, refreshing dessert that’s a cinch and a vitamin bomb at the same time? The baobab ice cream recipe is the answer to your sweet cravings! With just whipping cream, coconut milk, condensed milk, and baobab fruit powder, you can whip up a nutritious ice cream without needing an ice cream maker or eggs.
This superfood ice treat is loaded with the good stuff: tons of vitamin C, minerals and antioxidants. Its tangy flavor pairs perfectly with the creamy coconut base, making it a perfect out-of-the-ordinary dessert for hot summer days. Why not give it a try?
JUMP TO RECIPEAncient trees whose fruit powder earns the title of superfood
Baobabs, often called the “trees of life,” have roots dating back to prehistoric times. Their presence on Earth predates the splitting of the continents, making them one of the oldest living flowering plants. Found in the dry savannas of Africa, Madagascar, and Australia, these giants are known for their impressive size and resilience.
The baobab tree itself is a marvel of nature. Its ability to endure and flourish in challenging environments is incredible. Baobabs can live for thousands of years, with some specimens in Africa estimated to be over 1,800 years old. Also, the cultural significance of baobab in African communities is profound.
But what truly sets baobabs apart is their fruit, which has earned the title of superfood due to its incredible nutritional profile.
It contains exceptionally high levels of vitamin C, up to ten times more than oranges. Speaking of iron, baobab fruit provides between 3 and 6 milligrams per 100 grams, rivaling that found in red meat. Moreover, baobab offers twice as much calcium as a glass of milk for those looking to increase their calcium intake.
And this doesn’t stop there. The fruit is also rich in potassium, four times the amount found in bananas, and also contains significant amounts of magnesium.
One of the most remarkable aspects of baobab fruit is its fiber content. Its cute hanging balls are composed of about 45% fiber, much of which is a soluble fiber that acts as a prebiotic. Moreover, the fruit is also rich in polyphenols, which are powerful antioxidants that help combat oxidative stress and inflammation in the body.
In recent years, baobab’s popularity has spread worldwide as more people recognize its well-deserved title of superfood. Baobab fruit powder, made from dried fruit pulp, is becoming increasingly popular, most often mixed into a delicious baobab juice. So, let’s hope that baobabs’ fame, ancient heritage, remarkable nutritional benefits, and cultural significance will help preserve these magnificent giants from going extinct.
What’s so good about baobab ice cream
- It’s a nutritional bomb. Thanks to the baobab powder, this ice cream is loaded with essential vitamins and minerals, such as vitamin C, calcium, iron, and fiber.
- It has a unique flavor. The baobab powder brings a refreshing, citrusy flavor that pairs wonderfully with the coconut milk. The combination is really tasty and pretty much special.
- It’s egg-free. Perfect for those with allergies or dietary restrictions. If whipping cream and condensed milk are replaced with vegan substitutes, it can also become an outstanding vegan ice cream.
- It’s healthy. In addition to its incredible nutritional benefits, this ice cream is free from artificial additives and preservatives.
- Plus, the recipe doesn’t require an ice cream machine. You don’t need any special equipment to make it; simple kitchen tools will do the job.
Recipe ingredients
WHIPPING CREAM – Because this is a no-churn ice cream, your whipping cream must contain at least 36% to 40% of milk fat. The more fat it contains, the fewer ice crystals there will be in the ice cream.
COCONUT MILK – We used organic, full-fat coconut milk.
CONDENSED MILK – The same goes for condensed milk; you want milk with a high-fat content to create that creamy texture when chilled.
POWDERED SUGAR – You can use powdered sugar or replace it with sweeteners of your choice. Drops of stevia or maple syrup will work great! Though, in this recipe, we used powdered erythritol made at home with a simple coffee grinder.
BAOBAB POWDER – While ours came from a local vendor in Senegal, you can buy yours in most health food stores or specialty grocery stores. Buy it from organizations supporting local communities and fair trade, like Organic Burst baobab.
VANILLA – We used vanilla paste in this recipe. It’s thicker than vanilla extract, with visible vanilla bean seeds and a more intense flavor. However, use whatever you have. The best results are made with organic vanilla pods.
DESICCATED COCONUT & WHITE CHOCOLATE (optional) – You can sprinkle the ice cream with quickly toasted desiccated coconut or ground coconut chips before serving. Ice cream with a drizzle of white chocolate tastes great too. Use your favorite chocolate sauce recipe!
How to make baobab ice cream without an ice cream maker
STEP 1: Soak the baobab powder in coconut milk. Stir it well enough to dissolve all the powder and fuse into the milk evenly. Let it rest in the refrigerator for 15 minutes.
STEP 2: Pour whipping cream, vanilla paste and powdered sugar or sweetener into a large bowl. Using a hand blender, whip the it until it has doubled in volume and has stiff peaks.
STEP 3: Thoroughly mix coconut milk with soaked baobab and condensed milk in another bowl.
STEP 4: Dip a couple of vanilla whipped cream dollops and fold them into the coconut milk mixture. This will aerate the mixture a little bit.
STEP 5: Use a spatula to pour the coconut mixture into the whipped vanilla cream in several (at least two) separate batches. Gently fold each batch into the cream until fully incorporated, making sure to do so gradually and slowly to retain as much air as possible.
STEP 6: -After that, transfer the mixture to a rectangular container. Lay a piece of cling wrap or baking paper on top, pressing it gently onto the surface. Securely cover the container with a lid, cling wrap, or foil.
Freeze for at least 8 hours, preferably overnight. While the ice cream is freezing, gently stir the mixture every hour for the first four hours to reduce the formation of ice crystals.
STEP 7: Finally, before serving, remove the wrap. Let the ice cream rest for about three minutes at room temperature, then scoop and serve.
If you wish, sprinkle the ice cream with a few tablespoons of quickly toasted (and chilled) desiccated coconut or drizzle it with white chocolate. Enjoy!
How to make baobab ice cream using an ice cream maker
STEP 1: Make sure that all ingredients are chilled.
STEP 2: Follow the procedure above from STEP 1 to STEP 5.
STEP 3: Next, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions.
STEP 4: Transfer it to a rectangular tray, cover it with a cling wrap or baking paper and freeze for about three hours.
STEP 5: Remove the wrap, scoop, sprinkle with desiccated coconut or drizzle with chocolate, serve and enjoy!
Tips and ideas
- Choose organic ingredients. Baobab ice cream will turn out best when the ingredients are high quality and organic.
- Use ingredients with high-fat content. The more fat they contain, the fewer ice crystals will be in the ice cream.
- Make it keto. Replace the sugar with a sweetener or skip it to make a healthier keto baobab ice cream version.
- Mix gradually and gently. Stir the coconut baobab mixture into the whipped cream gradually and gently to retain as much air as possible.
- Freeze quickly. Place the ice cream in the coldest part of your freezer to freeze it quickly and maintain a smooth texture.
- Stir the mixture when frozen. Stirring the mixture every hour for the first four hours of freezing will break up the ice crystals.
- Use alcohol. A small amount of alcohol, like vodka or liqueur, can help prevent the ice cream from freezing too hard.
- Add a tropical twist. Add pineapple chunks for a tropical flavor boost – pineapple pairs perfectly with baobab and coconut.
- Add white chocolate. Add a white chocolate drizzle or chunks for a rich, decadent treat. This tastes great!
- Make frozen baobab ice cream pops. Pour the mixture into the popsicle mold, freeze it, and drizzle with white chocolate. So yummy!
Storage
Homemade ice cream is best consumed within 1-2 weeks for optimal freshness and flavor.
Cover the ice cream tray with plastic wrap or parchment paper before putting it in the freezer. It can be frozen for up to three months.
Baobab ice cream FAQs
Baobab coconut ice cream has a unique and delightful flavor profile. The coconut milk provides a rich, creamy base with a subtle sweetness, while the baobab powder adds a tangy, citrusy note reminiscent of lemon or lime.
The texture is smooth and creamy, with the baobab powder contributing a slight tartness that balances the sweetness of the coconut.
Absolutely! White chocolate pairs best with creamy coconut and tangy baobab. You can add chunks of white chocolate into the ice cream mixture or drizzle the ice cream with it before serving.
We find pineapple, orange, and banana taste best when paired with baobab and creamy coconut. Pineapple provides a bright, tart contrast that enhances the citrus notes of baobab, orange pairs wonderfully with baobab and balances the creamy coconut with a bright, tangy flavor, and frozen bananas add a smooth, sweet flavor that complements the creaminess of the coconut.
Use a food processor or a high-power blender to make fruit puree and add it to baobab coconut cream.
This might happen due to insufficient fat content or over-freezing. Make sure you’re using full-fat coconut milk and whipping cream, and avoid freezing for too long or at too low a temperature.
Adding a bit of alcohol or stirring occasionally during the first four hours of freezing can also help maintain a smoother texture.
Your baobab ice cream may not be smooth due to a lack of fat or not mixing it enough. For a creamy texture, make sure to use full-fat coconut, condensed milk, and full-fat whipping cream. Whip the cream to soft peaks before gradually (in more batches) folding in other ingredients.
Additionally, stir the mixture occasionally during the first hours of freezing to break up ice crystals and maintain a smooth consistency.
Yes, egg yolks can be added to the baobab ice cream basic recipe. Heat a cup of heavy cream, a cup of coconut milk and one cup of condensed milk until steaming. Whisk five egg yolks with 3/4 cup powdered sugar until pale, then slowly add the hot milk mixture while mixing thoroughly. Cook over low heat until thickened, then cool and add a teaspoon of vanilla paste.
Freeze the mixture in or churn it in an ice cream maker according to the manufacturer’s instructions.
Yes, you can eat baobab while pregnant. Baobab is a nutritious superfood rich in vitamins, minerals, and antioxidants, which are beneficial during pregnancy. Being especially rich in vitamin C, it supports the immune system and increases iron absorption. Some people regard baobab as the ultimate pregnancy superfood.
It’s best to consume baobab in recommended amounts and consult a healthcare provider if you have any concerns about your intake.
From the food nutter’s kitchen
Blueberry chocolate cheesecake
INGREDIENTS
- 1,1 cup whipping cream (120 ml)
- 3/4 cup powdered sugar or sweetener (75 g)
- 1 cup coconut milk (236 ml)
- 1 cup condensed milk (236 ml)
- 1/2 cup baobab powder (30 g)
- 1 tsp vanilla paste (5 g)
- 1/3 cup desiccated coconut (optional) (27 g)
INSTRUCTIONS
- Make sure that all ingredients are chilled. Soak the baobab powder in coconut milk. Stir it in the milk thoroughly and let it rest in the refrigerator for at least 15 minutes.
- In a large bowl whip the whipping cream, powdered sugar and vanilla paste until getting stiff peaks.
- In a separate bowl combine the soaked baobab with coconut milk and condensed milk. Stir that all the ingredients fuse together.
- Take a couple of dollops of vanilla whipped cream and gently fold them into the coconut, baobab and milk mixture.
- Pour the coconut milk mixture into the whipped cream in several batches. Stir gently to retain as much air as possible in the mixture.
- Pour the mixture into a rectangular tray. Cover with a wrap or parchment paper and press it down gently so that the mixture is covered with no air left.
- Freeze for eight hours, it's best to freeze it overnight. Stir the mixture every hour in the first four hours of freezing.
- Before serving, let it rest for about three minutes at room temperature. Scoop the ice cream and top it with quickly toasted coconut or a drizzle of white chocolate. Enjoy!
NOTES
Nutrition
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Very interesting – never worked with baobab. Will have to find it online and try this. Made a vegan ice cream for a bday celebration for the weekend (we have vegan family members)
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My dear Esme, thanks for stopping by! I hope you’ll try it, this ice cream would be great for your keto diet.
Wow, I’ve never tried it but now you inspired me to make one. I hope you’ll make more recipes with baobab powder!
I’m so happy that you like it Milo! You absolutely need to try this ice cream, it tastes great. And yes, there are more recipes with baobab powder coming, baobab bars are next. Thanks for stopping by I hope to see you again 🙂