All you need is:
Coconut milk (preferably not "light") or the Coconut cream from Trader Joe's
Ice cream maker, bowl frozen (this is the one we have, I think)
We first got hooked on making ice cream with coconut milk after making the AMAZING Vanilla Peanut Butter Chunk Ice Cream from Edible Perspective. It was a little more time-consuming, but totally worth it! As much as I love making banana ice cream, there's just something more decadent and satisfying about these milky, creamy, delicious coconut-based ice creams....
Without further ado, here are my own coconut ice cream recipes that are really a cinch to make!
Our version consisted of a base of coconut cream and carob powder, with layers of this homemade caramel!
- 2 cans full-fat coconut milk (I used Trader Joe's Coconut Cream)
- 1/2 cup carob powder
- 2 tsp. vanilla extract
Caramel: (adapted from here)
- 1/2 c. coconut milk (I used light this time, but I think full-fat would have turned out better)
- 1/2 c. maple syrup
In a small saucepan (or bowl), mix together the coconut milk/cream, carob powder, and vanilla extract. If you do this in a saucepan over low heat, they will mix more easily, but you will have to cool the mixture in a bowl of ice before pouring it into the ice cream maker. (I forgot to do that and it took a lot longer for the ice cream to freeze). Once it's all blended and cool, pour it into your ice cream maker and let it go for about 25-30 minutes.
For the caramel, mix together the coconut milk and maple syrup in a sauce pan, and bring to a simmer over medium-high heat. Keep it at this stage for 5-7 minutes, or until the mixture has thickened and reduced by half. It should make 1/2 cup total. Let it cool a bit so it doesn't melt the ice cream!
When the ice cream is done, spread 1/3 to 1/2 into a loaf pan, then drizzle on half of caramel, top that with more ice cream, then the rest of the caramel, then the rest of the ice cream (if there is any)! Freeze for at least 30 minutes to firm up.
Scoop and savor!
Another ice cream recipe that we made was a mint chocolate chip one.
With fresh mint!
It was SO good!
Mint Chocolate Chip Coconut Ice Cream
Ingredients: Coconut Cream + maple syrup (2 Tbsp) + fresh mint (1 cup? maybe more?) + unsweetened baker's chocolate (2 oz.)
Blend coconut, mint, and syrup in a blender until very smooth.
Pour into ice cream maker, and let it churn for 20-25 minutes.
Meanwhile, melt the chocolate in a small microwavable dish, then spread it thinly on a parchment-lined cookie sheet, and stick it in the freezer.
When the ice cream is done, chop up the chocolate and mix it in to the ice cream!
Makes 4 servings.
MMM! Fresh and minty, with just the right amount of crispy chocolate!
Let me know what you think of these, if you try them out! Or if you make your own versions! Yay for ice cream!