Thai Vegan Coconut Ice Cream Food
THAI COCONUT ICE CREAM
This was found at WOKME. Please ponder with me why fresh corn kernels are used in this recipe...? The instructions here don't require an ice cream maker. I edited to correct the broken English. Cooking time is freezer time.
Provided by Elmotoo
Categories Frozen Desserts
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a pan with a little oil stir fry the shredded coconut and corn kernels.
- Once golden brown drain off any excess oil and add the coconut milk, heat for a couple of minutes, do NOT bring to boil.
- In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed.
- Transfer the milk mixture to a double boiler then slowly mix in the egg mixture.
- The mixture will thicken and become sticky. Once sticky remove from the heat and transfer to a ice cream tray and put in the freezer for an hour.
- Once lightly frozen, break up and beat in a food processor, this adds some air to the mixture and makes it light and fluffy.
- Return to the freezer and once frozen is ready to eat. This ice cream is delicious with fresh fruit like berries papaw or pineapple.
Nutrition Facts : Calories 696.5, Fat 35.7, SaturatedFat 27.8, Cholesterol 352, Sodium 190.4, Carbohydrate 84.3, Fiber 0.7, Sugar 79.8, Protein 10.9
THAI VEGAN COCONUT ICE CREAM
This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream - the base must be really well chilled before churning in the ice cream maker or the ice cream will be too soft and slushy. Try and chill it for a minimum of three or fours hours. Overnight is actually preferable for the best results. Even then, I find that the ice cream never gets to a consistency beyond that of frozen yoghurt in the machine. I like to transfer the ice cream into the freezer for a few hours to solidify it a bit more before serving. I like to add natural coconut flavoring in order to accent the coconut flavor. But it is also wonderful with vanilla extract. It is all a matter of personal preference. You could also add in more shredded coconut if you prefer a crunchier texture. You can also add in cacao powder or fruit to the mix too. But I like it just like this!
Provided by The Blender Girl
Categories Ice Cream
Time 10m
Yield 1 pint, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir the arrowroot into 1/2 cup of cold coconut milk.
- Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute.
- Stir in the arrowroot mixture and stir on medium/low heat until thickened - about 5 minutes.
- Stir in the coconut essence and shredded coconut and allow to cool.
- Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
- Process in an ice cream maker according to the manufacturer's instructions.
- Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM!
- If the consistency gets really grainy - place in your blender and pulse quickly before serving to cream it up a bit.
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