I mentioned in the Highlights From “C” Week that we made some more Coconut Milk Ice Cream. Yummmmmm!!!
Last year, after finding out that I am intolerant to just about everything dairy and becoming hooked on Coconut Bliss Ice Cream (which is expensive, but SO good!!) I decided to try and figure out how to make it at home. I purchased an Ice Cream Maker
I really need to get better about sticking with my food guidelines since I feel so much better when I avoid the things I shouldn’t be eating {sigh} but recipes like this sure make it a lot easier! 😉
Anyhow, I have had a few emails asking for the recipe, so here you go:
Coconut Ice Cream
non-dairy, naturally sweetened
- 2 cans (15-16 oz) unsweetened coconut milk, chilled(not light)
- 1/3 to 1/2 cup raw agave syrup (depending on how sweet you like your ice cream)
- 2 teaspoons coconut extract
- optional add-ins: shaved and unsweetened dark chocolate; toasted, unsweetened coconut; finely chopped nuts; small brownie chunks; a multitude of other possibilities
Combine all ingredients (except add-ins) in blender. Blend thoroughly. Chill in the freezer to make sure it is all quite cold.
Add to ice cream maker, following manufacturer’s directions for churning. Add the add-ins during the last few minutes of churning.
For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
Variation: For Chocolate Ice Cream, substitute coconut extract with vanilla extract and add 2/3 cup cocoa powder (whisked into a small amount of the coconut milk).
(The next time I make it I’ll try and remember to take a picture to add to this post…)
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