Monday, November 30, 2009

Coconut Milk Ice Cream-5 Star

I saw this on my naturopathic dr's website and decided to try it. It's a two step process since you need to chill the concoction before making ice cream. It's in the ice cream maker right now so all I can tell you is how it tastes right now--and that is HEAVENLY! Seriously. I thought it would taste really coconutty but it doesn't. Coconut milk is very thick, like heavy cream. The only way I've made ice cream in the recent past was to use whole goat milk (I've never found goat cream) so the ice cream is yummy but the consistency is more like ice milk. Pretty sure that won't be the case here!

It's heavy, creamy, just the right amount of dark chocolate taste, and just the right amount of sweetness. I can't wait to try it as ice cream! I finely chopped semi sweet chocolate to add to it but can't decide if I will do that--maybe I'll save it until next time. I'll let you know what the final product is like!

* 5 Star Coconut Milk Chocolate Ice Cream
* cane sugar free, dairy free, egg free, fish/shellfish free, gluten free, milk free, nut free, soy free, vegan, wheat free, yeast free
* Common allergens: none

Julia's Base Recipe (because chocolate should ALWAYS be the base!):

2 cans coconut milk; 2 Tbs. arrowroot powder; 1/2 cup agave nectar 

Empty cans of coconut milk into a medium size saucepan and add 4 squares of baking chocolate. Whisk to an even texture. Pour 1/2 cup coconut milk into a small bowl and add arrowroot powder. Whisk until no lumps remain, while heating the saucepan's contents on medium heat. Add arrowroot mixture and agave to saucepan and whisk on medium heat until mixture starts to boil. Turn off burner and remove from heat. Cool to room temperature and chill in fridge for several hours. Process in ice cream maker according to directions. Enjoy!!

Original Base Recipe:


2 cans coconut milk; 2 Tbs. arrowroot powder; 1/2 cup agave nectar or sugar; 2 tsp. almond extract


Empty cans of coconut milk into a medium size saucepan. Whisk to an even texture. Pour 1/2 cup coconut milk into a small bowl and add arrowroot powder. Whisk until no lumps remain, while heating the saucepan's contents on medium heat. Add arrowroot mixture to saucepan and whisk on medium heat until mixture starts to boil. Turn off burner and remove from heat. Cool to room temperature and add almond extract. Chill if desired. Process in ice cream maker according to directions. Enjoy!!


Like chocolate?   Melt 2-4 baking chocolate squares in the saucepan before warming the coconut milk.  Try other extracts for flavoring.  Fruits of any type can be pureed then added to the warm mixture. Have some fun with it!

UPDATE

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