Friday, 4 July 2014


Coconut Ice Cream

Two 15-ounce cans full-fat coconut milk, divided
3/4 cup sugar
pinch salt
2-1/2 Tablespoons cornstarch
dried, unsweetened shredded coconut, toasted (optional)

Combine all but 1/4 cup of the coconut milk, sugar and salt in a heavy-bottomed saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of coconut milk until smooth. Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

Remove from heat and let cool to room temperature. Cover and chill at least 3-4 hours, or up to 24 hours.
Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Serve with a sprinkle of toasted coconut, if desired.

Chocolate Coconut Ice Cream (Vegan)        


2 (13.5 oz) cans of full fat coconut milk
1 1/4 cup sugar
1/2 cup good quality unsweetened cocoa powder
Yield: About 2 1/2 cups

In a pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes.
Place in a container and refrigerate until cold, about 4 hours.
Add to an ice cream maker and churn until set, about 15 to 20 minutes. Freeze until desired consistency is reached

*Note: I use a Kitchen Aid Ice Cream maker: churn time was 15 minutes for a "soft serve" consistency and another 2 hours of freeze time for a harder scoop style ice cream.