Coconut Milk Ice Cream

Personally I think dessert is the most important course of any meal mostly because ending dinner with a sweet thing isn't something we do on an ordinary basis around here. Too much of a good thing gets blamed for expanding hips, dunlap disease (as in the stomach done lap over da' belt), and muffin top too, but it doesn't have to be that way at least not always.

For example, in addition to making something relatively healthy for our dessert Monday night, the challenge was on to produce something that our dinner guests could enjoy as well. For health reasons they're unable to eat anything with gluten, refined sugar or any dairy products which when you think about it takes most desserts right out of the equation. Just think about never being able to eat a chunk of chocolate cake, or a huge slice of apple pie, or hit the freezer for a scoop of ice cream. That would hurt, wouldn't it?

JBug's Kitchen is all about never say never so we did some research and adapted this recipe from wholefoodsmarket.com to meet the requirements. Simply a custard based ice cream made from coconut milk, eggs and vanilla, we substituted honey for the sugar and came up with this rich, creamy concoction. 

It went very well sitting on top of a glass full of sliced fresh fruit including strawberries and blackberries.  Personally I thought it needed more honey as it wasn't sweet enough, so I'd be inclined to add more to the mix next time I make it. The Big Guy had the idea of topping his serving with some fresh basil which went surprisingly well with it too. 

I think the sky's the limit with this particular concoction, so I'll be trying it again with some extra toasted coconut, or papaya, mango or pineapple too. Just remember, for the best flavor and texture, serve it slightly soft.

Coconut Milk Ice Cream (from JBug’s Kitchen adapted from wholefoodsmarket.com)

4 egg yolks or equivalent egg substitute

1/2 cup honey (more if you want a sweeter ice cream)

1 can light coconut milk (13.5 oz can)

1 can regular full fat coconut milk (13.5 oz can)

2 teaspoons vanilla

In a medium pot, whisk together egg yolks and honey. Whisk in coconut milk then heat slowly, stirring constantly until mixture thickens and coats the back of a spoon – about 10 minutes. Do not let mixture boil. Remove from heat, cool slightly and add vanilla. Transfer to a bowl and refrigerate until cold.

Process mixture in an ice cream machine according to the manufacturer’s directions, then transfer to a sealed container and freeze for 1-1/2 hours. Serve slightly softened for best texture and flavor. Note - I used all light coconut milk, but for a creamier product use 1 can of light and 1 of full fat coconut milk.

A year ago - Ginger Mint Lamb Chops and Cauliflower with Raisins and Pine nuts

Two year's ago - White Bean and Asparagus Salad

 

 

 

Comments

[Lea]

That looks scrumptious! I bet even Sweet William would eat it - and he doesn't do ice cream!

[June]

It's pretty darn delish although like most home made ice creams, it has a different texture from the store bought version.

[pam]

Perfect for those who can't have dairy!

[June]

Pam - it really is and was appreciated by all!

[Tom]

June, this is heaven in a bowl in my book. .

[June]

You deserve the credit Tom, because thanks to you we purchased the ice cream machine in the first place. Boy, does it ever get a lot of use!

[Lorraine]

Yum! I love coconut in any form, but this looks so creamy, I may have to think about an ice cream maker too.

[June]

I love my ice cream maker. It's the best investment we've made in a while, in fact I'm thinking we need to bring it along to the coast with us. Imagine Oregon strawberry ice cream! Oh, man, my mouth is watering.