coconut milk ice cream

flecked with vanilla & loaded with chocolate chips

last week i mentioned having a recipe for ice cream that i had served with toffee brownies. this is a dairy free recipe, and could easily be made vegan with the substitution of agave or maple syrup in place of honey. personally, i love the flavor of the honey in this ice cream. this is such a simple recipe, especially since all of the ingredients are shelf stable.

we made a big batch last night to go with our cupcakes for my birthday party. it was delicious. even our friend who doesn’t like ice cream, yogurt, cream cheeses, or anything with “cream” in the title gobbled it down. i don’t really taste the coconut in this ice cream, but brian says he can taste it in a subtle way. to me, it just tastes like really good vanilla ice cream. it’s a creamy, smooth ice cream that isn’t heavy or sticky on the tongue.

i’m sure there are ways to make this into a chocolate, coffee, caramel, or berry ice cream, but i really love vanilla. feel free to play around with it, but any add-ins, such as cut fruit, chocolate chunks, or nuts, should be added during the last 2 minutes or so of the churning process. you could also use other extracts for different flavors, like almond, hazelnut, lemon, peppermint.. you get the idea.

this recipe is for a 1.5 qt ice cream maker. if you over load it, it will grow outside of your ice cream maker and melt onto the counter top. so sad.

coconut milk ice cream

ingredients

2 cans full fat coconut milk

1/3 cup – 1/2 cup honey

scrape from half of a vanilla bean or vanilla extract

method: with a whisk, combine all ingredients. place in the refrigerator for several hours, or several days. i find that the longer this mixture sits, the more it develops a nice deep vanilla flavor. be sure to taste it to be sure you don’t want to add extra sweetener or vanilla.

pour chilled mixture into ice cream maker and churn according to the manufactured instructions. mine took 40 minutes.

during the last few minutes of churning, throw in any bits that you’d like.

scoop into an airtight freezer container, and stick into the freezer. we use plastic canning jars that are made for the freezer to keep the ice cream from crystallizing. you can put the containers into ziplock freezer bags for extra good measure.

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10 thoughts on “coconut milk ice cream

  1. Yeah, I’ve used the Lebovitz non-ice-cream-maker method. It works, though it requires some attention. The ice cream that I made–sweet potato–was probably a little bit denser than it would have been had I used an electric maker.

    • erin! missing you and shaun!
      come over here and go camping in our back yard soon. we’ll make tons of ice cream. i have a blackberry bush in my yard, we can make blackberry ice cream! peaches will be dropping soon, too!

  2. Hi, steve from primalocity.com here. I make a faux banana ice cream that is quick, great and sugar free. The last time I made it I froze 6 bananas. I took them out of the freezer and immediately put them in the blender, I added some vanilla and then started blending. I then started adding coconut milk until I obrtained the texture I wanted. I served it immediately. I put the leftovers in the freezer. It freezes pretty hard but all you have to do is take it out and let it sit for a while until it softens. It was really tasty.

    • thanks for the tasty tip, steve! i’m glad you stopped by. i’ve been checking out your blog over at primalocity.com and enjoy reading it very much!

    • you are very welcome. this recipe works best using milk with a lot of fat, so full fat will give you the best results. i hope your son enjoys the lactose-free treat!

  3. Pingback: vanilla cupcakes with dark chocolate frosting « before the cookie eats you..

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