It’s finally t-shirt weather in California – we spent most of Sunday planting the rest of our summer garden and pulling out our patio furniture. I can’t wait for the tomatoes, peppers and eggplants to start flowering.
For those who are interested, we planted two varieties of tomatoes – Paul Robeson, which is a black variety and an Orange/Green Zebra, both heirloom varieties. We planted a bunch of tomatillos (which will hopefully produce enough to can salsa by the end of the summer, along with a few varieties of hot peppers. Once things get going in the garden, I’ll follow up with a more detailed post. For now, onto the subject at hand, coconut ice cream!
I have been wanting to try new flavours of ice cream, and the warm weather this weekend was a perfect opportunity. You could easily make this recipe vegan by using a non-dairy creamer (such as Silk). I also had a perfectly ripe pineapple that I had picked up earlier that week – how can you go wrong with pineapple and coconut?
- 400 ml coconut milk
- 1/8 to 1/4 cup sugar to personal preference (I could only find sweetened coconut cream at the grocery store, so I didn’t add any sugar when I made this batch)
- 425 g coconut cream
- 1/2 pint whipping cream (use a non-dairy creamer if you’d like to make the recipe vegan)
- 1 tsp vanilla
- 1/4 cup shredded coconut
- If you are using sugar, dissolve it into the coconut milk – otherwise, you can skip this step.
- Pour the coconut cream into a large bowl and whisk until all of the lumps are gone.
- Add in the remaining liquid ingredients and whisk until completely mixed.
- Add in the shredded coconut.
- Chill the mixture in the refrigerator for at least 6 hours or overnight.
- Follow the instructions provided with your ice cream machine to churn the ice cream – makes 6 to 8 servings.
I served the ice cream with pineapple on the side – it would have also tasted delicious with some toasted coconut or some toasted nuts. I served the ice cream right out of the ice cream maker, but you can always allow it to set for a bit longer in the freezer if you prefer a more frozen consistency.