Sunday, July 20, 2014

Home-Made Coconut Ice Cream

No ice cream maker? No sweat...

You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand. That said, here’s what to do:


2 (13-oz.) cans of coconut milk
1 3/4 cups sugar
2 teaspoons vanilla extract

First Step: Freeze your coconut milk...
When making ice cream, it is best to start with cold ingredients. This assists the freezing process later. Place cans of coconut milk in the freezer for 4 hours before making the ice cream.

1. Make the coconut ice cream mixture.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.

Ice Cream Maker Velvety Smooth Delight...
Blend the coconut milk, fine cane sugar and vanilla in a blender until smooth.

Place in your ice cream maker and process according to the manufacturer's instructions.
Once complete to perfection, you can transfer the ice cream into a loaf pan or another freezer storage container, cover with a lid or plastic wrap and store in your freezer until you are ready to eat it!

Feel free to play with the recipe, adding some almond extract along with the vanilla to change the flavour of your ice cream. If you wish to add chocolate chips or nuts, add them into the ice cream maker during the last five minutes of processing.

Add a hot day, cone or dish and you will create happy smiles all around you!

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