My parents gave us an ice cream maker for Christmas and we finally tried it out this weekend. The high temperatures reminded me to pull it out of the basement and read the directions. Our thermometer read 100 degrees the other day. I'm not sure if I believe it, but it's certainly more than hot enough for ice cream. I made a very light, dairy free version with coconut milk and almond milk. We had some organic cherries waiting for inspiration, so those were prepped and set aside for topping. This recipe will give you a vaguely coconutty, lightly sweet and cool treat.
Coconut Milk Vanilla Ice Cream
1 can full fat coconut milk
2 1/2 cans almond/coconut milk (I used Blue Diamond Unsweetened Almond Coconut) - measured in the empty can
3/4 cup sugar
1 vanilla bean (and/or pure vanilla extract)
Ice Cream Freezer, Ice, Rock Salt
Heat the coconut milk and almond milk in a saucepan, add the sugar and a scraped vanilla bean. Let this steep as it cools to room temperature. Refrigerate until cold. When you're ready to churn, strain the milk mixture into the ice cream freezer and discard the vanilla bean, and/or add the vanilla extract.
Freeze according to your machines' instructions. This ice cream is more like ice milk - a little icy with plenty of vanilla flavor and a subtle hint of coconut. We loved it and look forward to trying more recipes. We chose to have our cherries on top, but you could also add them to the milk mixture as it freezes. I used some left over ice cream and cherries to make popsicles. I mashed cherries into the ice cream and spooned it into popsicle molds. They are pretty pink in color and a refreshing treat on a hot day.
Do you have a favorite ice cream recipe?