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Coconut Ice Cream (base)

What you need: 

2 (15 ounce) cans high quality coconut milk (should be thick when opened)
1 cup raw sugar
1 teaspoon vanilla or almond extract
3 tablespoons baker's cocoa, optional

What you do: 

1. Start by finding a large bowl for storage and placing it in the freezer overnight. (Freezing a bowl and refrigerating the base prior to mixing is essential for a smooth texture.)
2. Pour coconut milk, sugar, and vanilla into a blender, and blend. If using cocoa, place cocoa powder in a small bowl. Slowly spoon out coconut milk mixture 1 teaspoon at a time into cocoa powder and mix well.
3. When powder fully dissolves, pour cocoa mixture into blender as well. Blend on high for 1 to 2 minutes, or until creamy and smooth.
4. Refrigerate for several hours before preparing per instructions on ice cream maker. Dish into frozen storage bowl and place back in freezer.
The secret behind ice cream is its fat content; the more fat, the creamier the ice cream. Some of the best ice creams are made with heavy cream and even some half and half. The only vegan substitute that even comes close to this is coconut milk. Different brands vary in quality, so look for ones with a high fat content which are already creamy when opened and/or contain a thick "butter" layer on top.
This recipe can be used as a base for any other flavor. As it stands, it's written out for chocolate-almond ice cream, the extract can be adjusted or substituted for taste.
Source of recipe: I used to love creating ice cream when I still ate dairy. This is the closest thing I can come up with as a vegan that still keeps the same general principle of traditional ice cream.

Preparation Time: 
Cooking Time: 
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SO HOW'D IT GO?

Thank you! This is exactly what I have been looking for - next batch, I plan to add cherries, nuts and chocolate. Great on its own, as well. I used 1/2 tsp vanilla and 1/2 almond extract and thought that was a great combination.

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holy cow this is like Almond Joy in ice cream form. I think next time I'll use 3/4 of sugar instead of 1 cup, it was a tad bit too sweet.

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I am amazed!  This is the first non-dairy "ice cream" I have ever liked.  DH pulled out is his ice cream cookbook for Memorial day to make what everyone wanted.  He usually uses heavy cream and maybe a bit of half and half for the dairy.  This rivaled his.  I skipped the chocolate due to a food sensitivity and added in a handful of toasted coconut chips, toasted pecans and a well drained can of crushed pineapple. 

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:)>>> :)>>> :)>>>

soooo good!  I used light coconut milk, 3/4 c raw sugar, vanilla, and around 1 tsp cinnamon.  i also drizzled a little agave syrup on top in the bowl. my family loved it  ;)b

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Oh my God! This is amazing! I used carob instead of cocoa, and it is delicious! WOW! I also made the coconut milk to get it really creamy. Thanks for this easy but tasty recipe.

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This was my first ever batch of homemade ice cream and it came out better than I could've hoped for. It was really, really rich, so I might cut it with something next time. I can't wait to try different flavors and serve it to family. Also, I made it in an old fashioned rock salt ice cream maker, which was kind of neat.

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Is it possible to make this recipe using only a blender (without an ice-cream maker) :)

Yes and no I wouldn't make t with a blender but you can make it like this:

After mixing eveything together the way the recipe says
1. Fill a large Ziploc bag halfway with crushed ice.
2. Add 6 Tablespoons of rock salt to ice and seal the bag.
3. Put the mixture into a small Ziploc bag. Squeeze as much air out of the bag as possible and seal it. Beware; this part can get pretty messy! But that's all part of the fun.
4. Place the small bag inside the large bag and seal it again.
5. Now the magic happens. Shake, flip, and toss the mixture until it becomes thick. Your hands will get cold as the ice temp drops. It's okay to hand your mixture to someone else.
6. Open both bags and enjoy.
7. Science explanation: The salt lowers the freezing point of the water which causes the milk mixture to freeze and become a solid.

I got this from ehow.com hope it works for you

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This is the most delicious creation I have ever eaten.So much better than any ice cream I have tasted in my life.  My husband suggested I make it and sell it. I added coconut flakes. Today I am going to omit the chocolate, use coconut extract and add coconut flakes and fresh pineapple bits. Can't wait. Thank you for an incredible recipe.

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This recipe is amazing!  As another reviewer commented, it makes a pretty strong coconut flavor.  But that was exactly what we wanted.  Amazingly delicious! 

I added 2 tsp of almond butter, the vanilla extract, and at the end, I added shredded coconut. Next time I will only add 3/4 cup sugar.  This was a little too sweet.  Overall, I felt like this was much better than real ice cream. Nicely done!  ;)b

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Is it possible to make this recipe using only a blender (without an ice-cream maker) :)

You can make ice cream without an ice cream maker, but the texture might be a little less creamy. Just google "how to make ice cream without ice cream maker" and lots of people have written directions.

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