August 1, 2016If you have a can of coconut milk, then you are most of the way to a refreshing tropical coconut ice cream that can be made in minutes and enjoyed for days,
- Prep: 5 mins
- Cook: 25 mins
- Difficulty: Easy
- Yields: Serves 6
This recipe is ridiculously easy. It requires only a handful of ingredients and you can be eating it in 30 minutes if you are prepared. On top of that, it is also dairy free and has an amazingly light and airy texture. You will find it hard to put down, but then there is no real reason to feel bad about that.
The key to smooth gelato, ice cream or sorbet in a domestic machine is to make sure the machine and the ice cream mixture are cold when you churn it. The beauty of this recipe is that you can just put the can of coconut milk in the fridge the day before you want to make it and simply take it out and mix it up before you are ready to churn. If you forget to do this, chill it as long as possible, or chill the finished mixture in a bowl over an ice bath before churning it.
If you don't have an ice cream machine, then don't fret. You can always 'hand churn' it. Just put the mixture in a bowl in the freezer and give it a whisk or a stir every 10-15 minutes until it is too set to do it (a timer is probably a good idea).
If you want a sugar free version you could replace the sugar with some dates, frozen banana stevia or a combination of each. The texture will be different, but it will still taste amazing.
This can set quite hard, so once left in the freezer it is a good idea to remove it 10-15 minutes before you want to use it. A scoop dunked in hot water also helps deliver a nice result.