A few weekends ago my friend Gloria and I had a spontaneous ice cream making afternoon. After coffee, Farmer’s Market, Beachwood lunch and a walk on the beach- it just seemed right. Well… given that itinerary, I guess snuggling would have seemed right too, but anyway… The goal was a non-dairy, yet ultra creamy coconut milk ice cream. So unlike most approaches to coconut milk ice cream we used only coconut cream as opposed to a blend of cream and milk. The outcome of this full fat approach was nothing but gratifying. The final spoonfuls after churning and churning embodied the thick, creamy and sweet coconut goodness that I had hoped for. The “plain jane,” nature of this recipe makes it a foundation for happiness. The simple vanilla base provides an open canvas for churning in whatever the day inspires.
Coconut ice cream
2 cans coconut cream
3/4 cups sugar
1tablespoon + a splash of vanilla
1 tablespoon arrowroot powder
1/4 cup coconut coffee creamer
Method of Preparation
In a small bowl, mix arrowroot powder with ¼ cup coconut milk creamer
Heat the coconut cream and sugar in a medium saucepan over medium heat. Just as the mixture begins to boil, remove it from the heat and stir in arrowroot and coconut cream mixture. As you stir in the arrowroot slurry, you will see the mixture get noticeably thicker, and even more so as it cools. Move this mixture to the refrigerator or freezer to cool completely. When cool, pour the mixture into an ice cream maker and churn for about 4o minutes to an hour, checking for texture along the way. When mixture is thick and creamy and delicious- your done! Enjoy.
Ovenhappy 