I remember making ice cream in a wooden mixer that stood on the ground when I was a kid. It used rock salt packed around the mixer machine to help freeze the cream and took forever. It was so intriguing as a kid that we could actually make ice cream, however, it took so long that I don’t remember us making it often. I’m glad I have the memory of making it.
With this recipe, I’ll be making ice cream all the time. I didn’t use an ice cream maker, but you certainly could and I think I’ll try it next time. I simply mixed with beaters and froze. If we wanted to eat it after it turned rock hard, I stuck it in the microwave for a minute or two so I could scoop it out. This is too easy to pass up!
I love how this homemade ice cream is creamy, versatile, and tastes so light! Although we occasionally eat animal products, ice cream is not typically one of them. If we happen to have a little, it sits heavy and just isn’t as satisfying as before – before we started eating more whole foods. It’s so sugary and so thick.
Thank you coconut milk for reinventing ice cream.
I recently went to a baby shower at the park where the host brought three homemade ice creams for the dessert. This is roughly her recipe inspiration. Thank you Cecily and your never-ending skills! (Next I’m going to make her Kamut Kitchiri). Cecily is one of those people that when I come away, I feel like I still have so much to learn from her. She home schools six children, raises chicken, has a Tubby Towel business (check out the adult sized ones!), is an amazing cook, has mad sewing skills, and is one of those silent servers who knows who and how and when to take care of other people, doing it all-out in a real way.
You’ll want to make sure the coconut milk is nice and cold, so put it in the fridge the day before. The fat of the coconut milk needs to harden together so you can pour off the liquid in the can. All the rest of the ingredients are just combined in a bowl and mixed with hand beaters. This will be creamy and really tasty, you might have to sample several spoonfuls at this stage.
I put mine in a freezable bowl and stuck it in the freezer. We ate some as it was almost frozen, but after it turned rock-hard, I just heated it up in the microwave for a minute or two to make it soft enough to scoop. This is totally doable and should help curb any anxieties about making ice cream. Next time I’m going to try the ice cream maker way with my kitchen aid attachment. Warning: this ice cream disappears quickly!
You might need some little helpers who are willing to lick the beaters for you. Besides making ice cream, licking beaters is a staple in the childhood memory bank. These are some pretty tasty ones too.
Topping all the coconut strawberry goodness with sliced bananas and mini chocolate chips is the way to go. This is the perfect sweetness where you talk yourself into eating more. It’s not burning your tongue because it’s so sweet, just the right amount where it makes you want to come back for “one more bite” seven to fifteen more times.
As a heads-up hint: if you experiment with the type of sweetener, I’ve tasted this with honey and the flavor wasn’t awful, but it was slightly off. Agave worked well and you could certainly use regular granulated sugar. Has anyone else had coconut milk ice cream?