Oh boy am I ever excited!! I was able to make ice cream the other day using my Homemade Coconut Milk!! I found great recipes on The Nourishing Gourmet website except they use canned coconut milk. I’m willing to bet the texture would be even BETTER if you did use canned coconut milk, but because of the expense, I decided to try my homemade coconut milk in a recipe. The original recipe is here.
Vanilla Ice Cream (with Coconut Milk)
Ingredients:
1 1/2 cups homemade coconut milk, chilled
2-4 Tbsp. honey (depending on how sweet you like it)
1 Tbsp. vanilla
Directions:
1. Mix all ingredients together with a wire whisk or hand mixer. (It helps to put some “air” into it.)
2. Pour into ice cream maker and process according to your ice cream maker’s instructions. (I did mine on “low” for 20 minutes.)
3. Eat and enjoy or freeze in a container with a lid.
*Right out of the ice cream maker the texture was great, but did melt fairly quickly. After freezing in the freezer, it hardened up quite a bit, but we were still able to scoop it out (it wasn’t as hard as a rock).
*Serve by itself, with fruit and nuts or on top of Coconut Flour Brownies or Coconut Flour Brownies with Zucchini!
Heena
Feb 3, 2013 -
Hello,
How can you make this without an ice cream maker?
Thanks, have a lovely day
Chris
Feb 1, 2013 -
Can you make this with so delicious carton coconut milk?
Jennifer
Feb 1, 2013 -
I don’t think that would work very well. I have seen a recipe that if you use thinner coconut milk such as that, you could add some melted coconut oil (1-2 Tbsp) and that might help. I would try to pour it in carefully while the blender is going. It might be a lot firmer texture after being in the freezer, but you could just let it thaw more before actually eating it. Let us know if it works!
The Unrefined Kitchen | Paleo Coconut Flour Brownies (with secret ingredient–zucchini!)
Oct 17, 2012 -
[…] comes out clean, they are done! We like to eat them with cut up bananas and fresh berries on top or Vanilla Ice Cream (with coconut milk) […]
The Unrefined Kitchen | Chocolate Cake
Oct 17, 2012 -
[…] 1. Preheat oven to 350 degrees. Line an 8″ round cake pan* with parchment paper. 2. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine. 3. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use an electric hand mixer.) 4. Pour cake batter into parchment paper-lined cake pan*. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to overbake! 5. Cool completely and frost cake with chocolate frosting (below), if desired. You could also skip the frosting and serve with berries or Vanilla Coconut Cream Ice Cream. […]
Paleo Coconut Flour Brownies (with secret ingredient–zucchini!) | The Unrefined Kitchen
Aug 22, 2011 -
[…] Tags Almond Butter Almonds Beef Beverages Bison Bread Breakfast Cabbage Candy Chocolate Cocoa Coconut Coconut Flour Coconut Oil Cookies Dairy-Free Dessert Gluten-free Grain-Free Kid-Friendly Main Dish Paleo Pasta Refined Sugar-Free Side Dishes Snacks « Vanilla Ice Cream (with Coconut Milk) […]