Coconutty Toasted Almond Ice Cream
Dairy-free ice cream that tastes absolutely incredible? How can that be? By replacing the traditional milk and cream with unsweetened coconut milk, that’s how! If you or anyone in your family doesn’t “do dairy,” this easy substitution will be very welcome news. In fact, coconut milk really elevates the creaminess factor, even adding a welcome touch of natural sweetness as a bonus.
Recipe adapted from: Cuisinart ICE-21 Ice Cream Maker’s booklet…
Yield: about 1 1/2 quarts
Recipe adapted from: Cuisinart ICE-21 Ice Cream Maker’s booklet…
Yield: about 1 1/2 quarts
Ingredients
Base
- 2 cans 13.5 ounces unsweetened coconut milk (not “light”)
- 1/2 to 2/3 cup coconut palm sugar for more info, including alternatives see MPM Mini-Bites
- Pinch salt
- 1 tablespoon pure vanilla extract
- 1 cup toasted whole almonds roughly chopped
Instructions
- Base: in a medium bowl, using a hand mixer on low speed, beat together 1 can coconut milk, coconut palm sugar and salt for 1 to 2 minutes or until coconut palm sugar is dissolved. Stir in remaining can of coconut milk and vanilla. (can also use a blender for mixing all ingredients) Cover; chill for at least 2 hours, preferably overnight if possible.
- Make Ice Cream: as machines vary, follow the instructions according to your manufacturer’s manual. (This recipe was made using a Cuisinart ICE 21 which is inexpensive, simple to use and makes FANTASTIC ice cream …highly recommended!)
- A few minutes before ice cream is done (should still be churning, but has slowed down), add toasted almonds, allowing to swirl through. If by chance, the ice cream has stopped churning, you can stir in the almonds after removing from the machine.
- When ice cream has finished churning, turn off the machine. Serve immediately. If a firmer consistency is desired, place ice cream in a covered freezer-safe container. Freeze for about 2 hours. Remove from freezer about 10 minutes before serving.
Notes
Make Ahead and Storage: ice cream may be stored in a covered freezer-safe container for about 3 weeks. (if it lasts that long!) Allow to soften for about 15 minutes before serving.
*This homemade ice cream contains only pure ingredients and does not have preservatives and stabilizers. Therefore, it will not have the same consistency or freeze as creamy as most store-bought brands. That said, there is nothing like making your own ice cream…hope you try it!!
For mouth-watering recipes (from the traditional to the exotic) as well as everything you need to know about making ice cream (including guidelines for selecting machines) treat yourself to a copy of The Perfect Scoop by David Lebovitz.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
Read more about coconut palm sugar here.
If you prefer not to use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey and maple syrup.
Unsweetened Coconut Milk: works wonderfully in ice cream recipes if you can’t or prefer not to have dairy. There are several brands readily available including Thai Kitchen and Native Forest. While you may be able to detect a hint of coconut flavor in some ice cream recipes (such as this one), most you cannot, especially those with dominant flavors such as peanut butter and chocolate.
If you prefer not to use coconut milk, you may swap it with 1 cup whole milk and 2 cups heavy cream. Follow directions above substituting milk for the first can of coconut milk and heavy cream for the second can.
Look for all these products in natural food stores such as Whole Foods as well as in some supermarkets.
Other favorite frozen treats you may like are Double Chocolate Chunk Ice Cream and Tropical Breeze Ice Cream.
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