This ice cream…, it’s silky smooth and so delicious. It reminds me of childhood days getting strawberry sundaes with soft serve at a certain popular chain. Now, I know that this delectable ice cream bears no real resemblance in flavor to my childhood reminicence. But, that’s okay because it’s so much better! There is something about the amazingly smooth mouthfeel of this ice cream that is so similar to soft serve. Now, all I need is strawberry sauce.
You don’t need me to tell you about texture, the above picture tells you everything you need to know.
These days, I like to have several cans of coconut milk in the fridge for impromptu Coconut Whipped Cream and this Coconut Ice Cream. You see, by having the coconut milk chilled you can blend the ice cream base and pour it directly into the ice cream machine. That way there is no waiting for the base to chill before freezing.
Just one note about freezing your ice cream: I take my ice cream out when it starts sticking to the spoon. This sounds a little weird but it really works for good creamy texture. When the ice cream is starting to look more frozen than liquid, simply dip a spoon into the top of the ice cream maker; if the ice cream immediately runs off, it’s not ready yet – if it sticks to the spoon, you’re ready to go! I never used to know when to take my ice cream out of the machine. There were a few times that I left it in for too long and the ice cream was too airy and became icy when frozen hard. All in all, even if your ice cream turns out extra fluffy, nobody is going to care because it’s still totally awesome!
The ice cream in the photo above was made with Grade A maple syrup, and it turned out really white just like soft serve. The second batch I made with dark clover honey and it came out with a beautiful buttermilk color (photo below).
Now, there are many many applications for this ice cream but…
this comes to mind. I love the silky texture of this ice cream melting into a warm Chocolate Fudge Skillet Cake. Now that I have a basic recipe down for ice cream, let the flavors begin!
As a bonus, making your own homemade coconut ice cream is about half the price it is here in our grocery stores. In Kalispell, a pint of coconut ice cream can run between $5-$6. In Calgary, a pint of our favorite coconut ice cream was almost $10!!!
- 2 cans (403 ml each or 13.66 oz each) coconut milk, refrigerated
- 1 cup Grade A maple syrup or ¾ cup honey - add the sweetener a little at a time to your taste
- Blend coconut milk and your choice of sweetener until thoroughly combined. You can whisk it by hand or blend it in a blender. (If your coconut milk isn't chilled, chill the ice cream mixture until thoroughly cold before freezing.)
- Freeze according to instructions for your ice cream maker, this should take 20-30 minutes.
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