COCONUT ICE CREAM
A creamy and dairy free coconut ice cream recipe you can make at home, no ice cream maker required!
Provided by Chocolate Covered Katie
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- *Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.Stir all ingredients (minus optional add-ins) together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer's directions for your specific machine. If you don't have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.View Nutrition Facts
Nutrition Facts : Calories 172 kcal, ServingSize 1 serving
30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Add all ingredients to a pot and bring to a boil.
- Cook until all the liquid has evaporated, approximately 10 minutes.
- Reduce heat and cook another 10 minutes.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)
This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.
Provided by Prose
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
- If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
- If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
- If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
- If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
- Enjoy, and store leftovers in the freezer.
COCONUT MILK & LIME ICE CREAM
This is so yummy and refreshing. I came up with the idea after becoming addicted to a coconut & lime rice pudding. The combination of flavors is delicious and feels very Thai. Perfect after a hot curry.
Provided by C. Taylor
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix beaten eggs with the sugar, zest and lime juice, then add the cream and coconut milk.
- Follow instructions for ice cream maker and then when at a soft serve consistancy, put in freezer to allow it to firm up.
Nutrition Facts : Calories 706.3, Fat 59.2, SaturatedFat 39.8, Cholesterol 257.4, Sodium 85.9, Carbohydrate 43.1, Fiber 1.6, Sugar 38, Protein 5.6
COCONUT MILK ICE CREAM WITH GINGER AND LIME
Categories Ice Cream Machine Citrus Ginger Dessert Freeze/Chill Quick & Easy Lime Coconut Mango Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
- Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
- Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
- Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.
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- Pour the lime coconut cream into your ice cream maker and process according to the manufacturer’s directions. Transfer the sorbet to a freezer-proof container and freeze until solid, about 2 hours.
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- Before you start make sure your cans of coconut milk or coconut cream have been refrigerated for at least 3 hours.
- Blend or mix coconut cream, vanilla, sweetener, salt and egg yolks/vodka (if using) together until combined.
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- Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
- Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. DO AHEAD Can be prepared 3 days ahead.
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- Thoroughly mix all the ingredients until the sugar is dissolved and everything is very well combined.
- Pour into an ice-cream maker and churn for around 30 minutes until frozen. Eat immediately, or transfer to a container and store in the freezer until ready to serve.
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- Shake the can of coconut milk, then pour into a saucepan, reserving about 50-75ml in a small bowl or jug. Add the stem ginger syrup and the ground ginger (if using) to the pan, and whisk everything together.
- Heat over a medium flame, stirring, until the mixture thickens and coats the back of a spoon. Remove from the heat, cool, then cover and chill in the fridge for several hours or overnight - it should be really cold before churning.
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