Many of our food blogging friends understand the need, desire and love for experimentation. Some trials are more challenging than others, but no matter what, there’s always the very slight fear that the final result may not be what you expected. This ice cream falls right in line with one of those experiments. On our Facebook page, many answered a question about their favorite peanut butter and/or coconut recipes. There were so many great ideas that poured out of the comments. For some reason, using coconut for an ice cream was the first one to make itself known after that discussion. Not only would this be a coconut ice cream, but it would be a vegan coconut ice cream. It was so easy, there’s no reason not to have this all summer long.
This dessert was packed up and brought to a friend’s house one evening as we all gathered around to watch Oprah’s farewell episode. Oprah had nothing to do with the veganization of dessert, though. A couple of eaters that evening were vegan, and it’s only right to have a treat that everybody can enjoy. Other than the time spent allowing the mix to chill and freeze, this ice cream came together in minutes. Because it is not a cooked, egg-based custard, it does not take as long for the liquid to reach a cold temperature. The good thing is that the thick coconut cream builds a substantial consistency similar to egg-based custard ice creams. As for the taste, it is sweetened with rich brown sugar, and lemon juice and fresh ginger brighten up each bite. The combination of coconut milk and coconut cream team up to create any coconut lover’s fantasy. You do not have to be a vegan to know that this would be a great indulgence any day of the week.
Brown Sugar Coconut Ice Cream – Serves 8
15 ounces coconut milk
20 ounces coconut cream
3/4 cup brown sugar
1 tablespoon vanilla
1/4 teaspoon kosher salt
1/2 teaspoon fresh lemon juice
1 1/2 tablespoons fresh ginger, finely minced
1. In a medium bowl, whisk together the coconut milk, coconut cream, brown sugar, vanilla, salt and lemon juice until well combined. Cover the bowl with plastic wrap and place in the freezer for 30 minutes.
2. Remove the bowl from the freezer, uncover and, using an electric mixer, beat the liquid mixture for 2-3 minutes. Cover the bowl again and place in the coldest part of the fridge to chill for at least two hours or up to overnight.
3. Pour the chilled liquid into your frozen ice cream maker and churn according to the appliance’s instructions. Scrape the mixture into a freezer-safe container and slide into the freezer to set for at least 1-2 hours should you desire a thicker consistency.
Click HERE for the printable recipe.
Other recipes you may enjoy...
2009’s Looking Fine!
Making Macarons With A Pro
Testing a New Ingredient
Bringing the Bayou to You
Just A Matter Of Preference