COCONUT MILK ICE CREAM
Creamy, dairy-free, coconut milk ice cream for those hot summer treat cravings; we made our flavours with very little sugar and tons of tasty punch.
Dairy-free ice cream options are plentiful now at grocery stores. They are expensive and I end up spending a lot of time reading ingredients lists and hoping they didn’t sneak in potato starch, soy protein, egg whites to thicken up the mix.
Come to think of it, if you read dairy ice cream labels, you might find they sneak in gluten, egg whites and other things you wouldn’t expect in the ice cream. Laws are getting better about having to report exactly what you put into the food, but there is a threshold, when the amount is small, some countries don’t need to report the ingredient.
All that leads me to make my own coconut milk ice cream. I have always been a fan of banana ‘nice’ cream. It is a fun way to make an instant summer treat that pairs with all the fruits summer has to offer in fresh abundance.
Reluctance comes when the chocolate mint, salted caramel, maple walnut, pralines n’ cream type flavours need to be made. Bananas don’t do it for me. I mean no disrespect to banana ice cream, it just didn’t make my vegan caramel sauce that I am so excited to have now, come to life as an ice cream. I chose to make our coconut milk ice cream as Salted Caramel with my vegan caramel sauce, Pralines n’ Cream with the sweet pecans and vegan caramel sauce and Strawberry Balsamic with the balsamic reduction from our sister blog Cookin’ It Easy.
The most important step to any coconut milk recipe is getting a good quality coconut milk. I am super picky about what coconut milk I will buy. Many of them include stuff that you may not want in your diet, like sulfites. Others just don’t have the quality. If your milk is grey when you open it, it’s not going to work for things like whipping cream and I wouldn’t use it for coconut milk ice cream. In fact, I wouldn’t even let my husband use it for curry. The curries end up to thin and have little flavour.
With an ice cream maker, I understand this process is easier. I don’t have one so this recipe group won’t include those methods. If you have and know a machine, you can adapt these coconut milk ice cream recipes, should you feel compelled to try them. I also do not have a working bender, so we whipped the milk with the whisk on my hand mixer, about every 30 minutes or so. This worked well, kept the coconut milk ice cream creamy and the ingredients from settling to and I understand why moving the freezing milk around while its cooling is important.
Coconut Milk Ice Cream
- measuring spoons
- measuring cups
- 1 litre coconut milk, good quality
- 3 tsp organic cane sugar
- 1 tsp organic vanilla
- ¾ cup strawberries, in season
- 2 tsp organic cane sugar
- 1 tsp balsamic reduction, Cookin' It Easy recipe
- 2 ½ tbsp vegan caramel sauce, our recipe
- tt sea salt
Pralines n' Cream
- ½ cup sweet pecans, chopped - our recipe
- 1 tbsp vegan caramel sauce, our recipe
- 1 tsp organic cane sugar
- ½ tsp organic vanilla
- Add coconut milk, vanilla and organic cane sugar in a large bowl. Whisk together and chill (optional)
We split ours into 3 equal portions and flavoured them separately. If you want to try just one, triple whichever recipe you choose.
- Add all flavourings to milk mixture. Whip to combine, do not make whipped cream but you want bubbles.
- Freeze. Remove every 30-60 minutes to re-whip.
- Continue above until frozen solid