Coconut Ice Cream Recipe Biography
Source (Google.com.pk)Coconut Ice Cream
Ingredients Edit and Save
Original recipe makes 8 servingsChange Servings
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)
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PREP
5 mins
READY IN
30 mins Directions
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
{Dairy-Free} Chocolate Coconut Ice Cream
July 18, 2010 by ALICE CURRAH 53 COMMENTS
coconutchocolateicecream {Dairy Free} Chocolate Coconut Ice Cream
Today is National Ice Cream day and coincidentally I have an awesome ice cream recipe to share with you. As some of you are aware of, my oldest daughter is allergic to dairy. If she ingests anything with cows milk she will suffer a severe eczema outbreak which often results in tears and frustration. A few months ago I purchased an ice cream maker because we wanted to make our own dairy-free ice cream just as good as “regular” kind. We’ve made ice cream using a soy base which was good but we’ve been making A LOT of coconut milk based ice cream which is our favorite. In fact, I like this ice cream so much, it is my new favorite, even more so than my beloved Häagen-Dazs coffee flavor. Coconut milk is nearly as creamy as heavy cream when using it as a base. The coconut flavor is very mild, slightly noticeable, but completely complimentary to this chocolate dessert. Best part of this recipe is it uses only 3 ingredients: coconut milk, sugar, and cocoa powder.
Not only is this recipe dairy-free, it’s also vegan. Creamy, chocolately, fantastic ice cream for the whole family to enjoy. So dust off your ice cream makers from the kitchen pantry and give this recipe a go – you won’t regret it. My new favorite ice cream inspired by Abigail.. I present to you chocolate coconut ice cream. Enjoy!
icecream ingredients 214x300 {Dairy Free} Chocolate Coconut Ice CreamChocolate Coconut Ice Cream Recipe
Ingredients:
1 14oz can coconut milk *Coconut milk can often be found in the Asian section of your local grocery store. UPDATE: I made this with an organic coconut milk which WAS NOT labeled “light” but in fact it was. It was not as creamy as when I use Chaokoh brand. So if your ice cream is silky creamy, it may be the coconut milk you are using.
1/3 cup sugar or 1/3 cup agave syrup
2 tablespoons cocoa powder
Directions:
Place all coconut milk, sugar, and cocoa powder in a blender. Blend everything for 30 seconds and pour into your ice cream machine bowl and follow manufacturer’s directions. Transfer to a Rubbermaid type container with lid.
Homemade coconut milk ice cream recipes
If you are dairy-free, you can still have delicious and creamy ice cream. Coconut milk works wonderfully for many homemade ice cream creations.
Wed, Jul 11, 2012 at 02:19 PM
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Photo: Kimi Harris
Ice cold, creamy, soft, and sweet — what is there not to like about ice cream? The heat has finally caught up to us here in Oregon, and we are reaching for cooling foods and drinks everyday. None of us complain when we have ice cream on a hot day!
But when my daughter and I, through some testing, realized that we don’t tolerate dairy very well, I wondered if my ice cream loving days were over. Thankfully, I’ve found that delicious and creamy dairy-free ice cream is within reach.
The hardest part of dairy-free ice cream is getting a rich enough base to make it with, as many dairy-free “milks” are thin. If you don’t have enough fat in ice cream, it will become hard and ice-y. You want your base to be rich and creamy.
For our uses, we have found that full-fat coconut milk is the best. This does mean canned. I know that there are a lot of coconut milks available in milk cartons now, but these are much too thin for making ice cream. I am a big fan of making your own coconut milk (either from a whole coconut or from coconut flakes), but these too tend to be less rich and will make a hard ice cream. The only problem with canned coconut milk is that canned foods tend to have BPA, and even brands that don’t can contain small amounts of other toxins. Coconut milk is one of the only foods we use canned.
However, if you want to avoid that concern completely, you can certainly use a homemade version. The trick is to either serve it right away — straight from the ice cream machine — or to add certain ingredients that help keep it soft.
In the "Ice Dream Cookbook," the author shares a tip for using gelatin or agar agar in ice cream recipes. These ingredients help stabilize the dessert as it freezes, add loft, improve the whipping quality, and yield a smooth texture after freezing. Adding gelatin helps make up for using nondairy milks that aren’t as creamy as real cream. For an example of how this works, check out the Roasted Banana Ice Cream recipe below.
Adding arrowroot powder, marshmallow root powder, egg yolks, or some type of alcohol can also help keep your ice cream creamy and soft. These types of additions help give a dairy-free ice cream the right texture.
Being all about simplicity, I tend towards just using full-fat coconut milk, and letting the high fat content keep it creamy. That has worked well for me!
I personally use the Cuisinart ice cream and sorbet maker and have loved it! It is definitely worth the purchase. However, you can also make homemade ice cream without one. Follow these instructions.
Here are some recipe suggestions, all using coconut milk with the exception of the last recipe.
Dairy-free ice cream recipes
1. Mint Chocolate Chip Ice Cream: My daughter and I love this flavor combination.
2. Roasted Banana Ice Cream: This is from the "Ice Cream Cookbook", and it is a-m-a-z-i-n-g.
3. Vanilla Ice Cream: This coconut milk-based ice cream is delicious and perfect to serve with a chocolate sauce or chocolate cake. I use a lot of vanilla extract in it, since coconut has a more assertive flavor.
4. Chocolate Coconut Milk Ice Cream – This lightly sweetened ice cream is always a favorite.
5. Pumpkin Pie Ice Cream: This is a personal favorite!
6. Raspberry Coconut Milk Ice Cream: Tangy, flavorful, yet rich, this is also a favorite. Because this recipe has so many berries in it (and I didn’t bother to add gelatin), I serve it right away, or allow to ripen in the freezer for just an hour or two, so that it doesn’t become too hard.
7. Yellow Plum Sorbet: This recipe doesn’t use any type of milk or cream, but is a very simple sorbet. Allow to ripen just an hour or two in the freezer, otherwise it will become too hard.
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Quick Coconut Ice Cream Recipe with Saffron
53 comments - 09.16.2008
Coconut-Saffron Ice Cream
It’s true that the French have a thing for singers in pain. But Americans aren’t really all that different. They had Jacques Brel and Edith Piaf.
And Barbara and Dalida.
Bonus points are given if one is so triste that they commit suicide. Which makes Britney Spears ineligible, but we Americans do have Judy Garland.
Being French, naturally, Romain worships Judy Garland.
And last year when Rufus Wainwright re-created Judy at Carnegie Hall at the Olympia theatre in Paris, I tagged along.
During the entire show, Romain kept his eyes glued to the stage. Each word, each note, every nuance was hung on to, tears nearly welling up in his eyes. It was as if Judy herself had sprang from the dead for this one time-only event. Transfixed, he simply couldn’t believe it.
infusing saffron
Midway through the evening, Rufus paused dramatically, and announced a special guest. A moment of tense drama ensued, then the roving spotlight finally hit upon a well-coiffed woman, all decked out in a shiny blue dress and lots of gold jewelry, striding in from the wings.
Lorna Luft had arrived.
Perplexed, Romain asked me who she was. When I said she was Judy Garland’s other daughter, it was as if I’d told him he was holding the winning ticket to le Loto. Once he sat back down and stopped whistling and screaming (and I stopped dying of embarrassment), he asked me why he never heard of her, a question which I had trouble answering. I guess Grease 2 had never made it to France.
But when Lorna sang, she belted out her song like a seasoned crooner, easily eclipsing Rufus, and I told Romain that “she showed ‘em how it’s done”, which was another expression I had a little trouble explaining. But that girl’s got chops, and I’m sure her mom would be proud of her today.
Coconut-Saffron Ice Cream
Fast-forward to last week. I was leaving my apartment and ran into the guardienne, who had a package for me. I was on my way out, but when I saw the return address, I went back inside, shut the door, ripped open the box, and pulled out my brand-new copy of Delicious Days, the new cookbook from Nicky Stich.
I see a lot of books, but I was really excited about this one.
If you know her blog, delicious:days, you know how absolutely stunning Nicky’s photos are. Like her blog, the recipes in her book are equally compelling, and the design of this book just brings it all together. Of course, Nicky did just about all of it; from snapping the photos and creating the recipes to laying out the pages. She showed ‘em how it’s done.
As I turned the pages, I was stunned by this really gorgeous book. There were so many recipes that looked interesting, including Schoppala, butter-fried potato dumplings (now how good do those sound…and look?) and Butter Caramels with fleur de sel.
But I dialed in on the recipe for Quick Coconut Ice Cream with Saffron. Anything that has “quick” and “ice cream” in the title prompts me to get right in the kitchen. (Which, admittedly, in a two-room apartment isn’t all that far.) Having “coconut” and “saffron” in there are bonus points.
palm sugar
I veered a bit from the recipe and used palm sugar, which is the boiled down sap from the palm tree. Used a lot in Asian cooking, I often swap it out with white sugar in recipes where there’s coconut or other tropical flavors, since it compliments them so nicely. Often it’s sold in solid chunks which will dissolve when heated, like this super-simple blend of coconut milk, cream, and saffron threads. Next time you’re in an Asian or Indian market, pick up a sack. And look for chunks that are quite dark, which have the most flavor.
Coconut-Saffron Ice Cream
I loved this ice cream.
So much so, that when I was shooting the pictures for this post, I kept licking the spoon, it was so good. Thanks Nicky, for showing us how it’s done.
Judy would be proud. And I’m beaming with pride, too.
Coconut-Saffron Ice Cream
Quick Coconut Ice Cream with Saffron
About 1 pint (1/2L)
Adapted from Delicious Days by Nicole Stich
If using palm sugar, crumble or grate it as best you can before using, to help it melt. This ice cream is really outstanding and if you’re wary of the saffron, don’t be. It adds an elusive flavor to this custard, which pairs especially well with the tropical taste of coconut milk.
2/3 cup (160 ml) heavy cream
1 cup (250 ml) coconut milk
2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
scant 1/2 teaspoon saffron threads
1. In a medium-sized saucepan, bring all the ingredients to a boil.
2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
3. Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.
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