Chocolate Coconut Ice Cream & More

These past couple years of changing our diet has been a challenge at times, especially when the kids want ice cream. I mean, what kid doesn’t want ice cream?

Well, uh, mine if it’s dairy. Since we’ve cut out dairy, anytime the kids have any they get horrible tummy aches. And buying non-diary ice cream the store is expensive. A 2 quart container costs anywhere between $8.00 to $12.00. So we turned to making our own. And the kids LOVE IT!

So here are a few coconut based recipes! Enjoy!

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Gather your ingredients and your little chefs.

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Toss ingredients into Ice Cream maker and follow the brand’s instructions. Our Coconut Chocolate is mixing beautifully!

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Once whipped to your satisfaction, SERVE. YUM.

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Our recipe made enough for a 2 quart container.

Recipes

Chocolate Coconut Ice Cream

INGREDIENTS:

  • Two 15-ounce cans full-fat coconut milk, divided
  • 3/4 cup sugar OR 2 to 4 tablespoons Agave Nector
  • pinch salt
  • 2-1/2 tablespoons cornstarch
  • 1/2 cup coco powder
  • dried, unsweetened shredded coconut, toasted (optional)

Follow instructions of your Ice Cream Maker.

However, if you don’t have one, try this:

  1. Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan.
  2. Bring to a simmer over medium heat.
  3. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth.
  4. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.
  5. Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours. It will be like soft serve ice cream.

Plain Coconut Ice Cream

INGREDIENTS:

  • 2 (13-oz.) cans of coconut milk
  • 1 3/4 cups sugar or 1/4 Agave Nector
  • 2 teaspoons vanilla extract

Follow the directions of your ice cream maker.

Strawberry Ice Cream Recipe

INGREDIENTS:

  • 2 cans coconut milk
  • 2 cups fresh strawberries
  • 1/4 cup agave nectar

Follow the directions of your ice cream maker.

Rhubarb Ice Cream Recipe

INGREDIENTS:

  • 2 15 oz cans coconut milk
  • 1 cup rhubarb syrup
  • 1 Tsp Vanilla
  • 2 Tsp of Cornstarch or Tapioca Flour

Simmer the 3 cups of coconut milk in a large saucepan over medium heat. Add 1 cup of rhubarb syrup and 1 cup of rhubarb pulp and gently whisk to combine. Allow the milk to simmer for 2-3 minutes while gently whisking and then remove the pan from the heat. Whisk in the vanilla, tapioca flour. Transfer the mixture into a glass bowl and place in the refrigerator to cool for at least 4-6 hours. (You can cover the bowl once the mixture cools down a bit).

Follow the directions of your ice cream maker.

***To make rhubarb syrup: you will need 2 lbs of rhubarb, chopped, 1 cup of water and sugar. Simmer the chopped rhubarb in 1 cup of water over medium heat for about 20 minutes or until all the rhubarb is disintegrated. Stir occasionally to make sure the bottom doesn’t burn. Transfer the hot rhubarb into a jelly bag or cheesecloth over a bowl and hang it up to allow the juice to strain overnight.

Next, take the juice and place it back into a saucepan over medium heat. Reserve the rhubarb pulp that is left in the cheesecloth for making the ice cream. Add 1 cup of sugar to every 2 cups of rhubarb juice and stir until the sugar is all dissolved. Bring the mixture to a boil and then remove it from the heat to cool. The rhubarb ice cream will take 1 cup of the finished syrup. Store the remaining cup in the refrigerator for other purposes.

Pecan Pie Ice Cream

Avocado Coconut Ice Cream

(adapted from http://homesicktexan.blogspot.com).

  • 2 Haas avocados
  • 1 (14-ounce) can coconut milk
  • 1/2 cup Vegan Yogurt of your choice or 1/2 cup heavy cream
  • 1/4 cup Agave Nector
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2 cup coconut chips
  • ***for topping*** 1 cup of coconut shavings

Cut avocados lengthwise and remove pits. Then scoop about insides and transfer to a food processor. Add the rest of the ingredients and blend. Transfer the mixture to an ice cream machine, and churn according to the manufacturer’s directions. Cover and freeze for at least 2 hours before serving, so the ice cream can become more firm.

To add flare and flavor to your ice cream toss coconut shavings into a skillet over medium high heat and stir frequently until warm and browned through. Serve over top of ice cream.

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