Oh I love ice cream but it really does not love me back. Ice cream and my stomach tend be at odds with each other these days. Now, my new food sensitivities are not going to keep me from ever making or eating ice cream. That is just not happening. But it does motivate me to try to create some tasty alternatives.
Lately I’ve been on a coconut kick and was curious as to what would happen if I tried to churn coconut milk in my ice cream maker. Canned coconut is creamy and thick and has a custardy texture without cream or eggs. Well I’m pleased to say it turned out brilliantly!
Coconut ice cream has a lighter mouthfeel than ice cream made with dairy. It’s cool and refreshing and makes a great summer treat!
Here’s what you need:
I use coconut palm sugar in this recipe because it’s not overly sweet and has caramel-like flavor that is a perfect match for the coconut milk.
Preparation is a cinch. There is no tempering. You don’t even need a thermometer. Just heat the ingredients enough for the sugar to dissolve then put the whole thing into the fridge to chill. Just like normal ice cream, this baby needs to get cold. Real cold. Like 40 degrees cold so be patient.
Churn the ice cream in your ice cream maker according to its own instructions. Then, spoon the finished ice cream into a container with a lid and put it into the freezer to harden.
Coconut ice cream is a bit firmer and not quite as elastic as a typical custardy ice cream, so before you serve it, take the container out of the freezer for just a few minutes to soften up a bit.
I love eating this ice cream straight from the freezer but it is especially good with my Salted Coconut Caramel Sauce! Sprinkle on toasted coconut flakes or a handful of Quick Candied Pecans.
Other recipes to try:
Coconut Ice Cream
Ingredients
- 2 13.5 ounce cans coconut milk unsweetened
- 1/2 cup coconut palm sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Heat the sugar and milk over medium heat until the sugar is fully dissolved and the milk is smooth then add the vanilla and salt. Pour the ice cream base into a bowl, cover and refridgerate until the mixture reads 40 degrees or less. Pour the chilled mixture into an ice cream maker and churn for 20 to 25 minutes. It should resemble soft-serve ice cream. Pour into a storage container and place in the freezer until it becomes firm.