Posted on | December 7, 2007 | 3 Comments
Coconut milk has a fat content (the good fats, according to scientists) that gives coconut milk ice cream a mouth feel that is very similar to dairy ice cream.
The flavors other than vanilla or plain chocolate chip don’t taste coconuty. It is MUCH better than any commercial non-dairy ice cream I have found. And sooo easy!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2 14oz cans coconut milk
- 1 tsp vanilla
- 1/4 tsp xanthan or guar gum
- 3/4 cup sugar
- 1/4 cup cocoa
- 1/4 cup instant coffee, add 1/4 cup sugar to a total of 1c sugar
- 1/2-1 cup fruit – peaches work really well
- 1/2 cup coconut
- 1/2+ cup chocolate chips
In a blender, combine coconut milk, vanilla, xanthan gum/guar gum, and sugar. Blend until well combined. Add any add-ins other than coconut or chocolate chips, and blend again.
Chill for 1 hour in the blender jar.
Blend the chilled mixture for a moment, then add to ice cream maker. Follow ice cream maker directions for time in the ice cream maker.
Add chocolate chips or coconut at the end of ice cream maker cycle
Scoop into a container with a lid and put in the freezer until ready to serve
If you can’t use coconut milk, use 4 cups of your milk substitute in place of the 2 cans of coconut milk. The mouth-feel isn’t quite as creamy as coconut milk, but it still tastes great!