Clearly, I am ready for it to get a little nicer outside. I love me some ice cream, and I have been making it myself for almost a year now. Its most cost-efficient, healthier (if you so choose) and tastier. Last summer I made mostly skim milk vanillas. This year I was introduced to the glory that is Steve’s Coconut Creme. Holy Holy. So friggin good, I cant even tell you. But unfortunately I was trying it at a “we need to get rid of this now” closing sale for their store. Heartbreaking. It is scary how many amazing businesses don’t quite make it. Rumor has it they are going to open a location in Brooklyn soon, but until then, I figured I would make my own! A simpler, healthier version too, while I was at it.
Makes – 1 1/2 quarts
Nutrition – YAY. Keep your serving small and add lots of fruit. : )
Ice Cream –
3 cups vanilla coconut milk
3/4 cup sugar
1/2 teaspoon salt
3/4 tablespoon good quality vanilla extract
1/2 cup diced pineapples
1 TB sugar
1 tsp extra virgin olive oil or sunflower oil
– Don’t forget to freeze the machine bowl at least 24 hours in advance.
– Whisk together coconut milk, sugar, salt, and vanilla in a large bowl then set mixture in fridge for 1 hour, or overnight to chill.
– Slowly pour mixture into ice cream machine bowl, flip that shit on, and let the mixture churn for about 20 minutes.
– While you wait, toss the pineapple chunks in sugar, lightly coat a pan in olive oil and cook each side of your pineapple chunks, flipping with tongs as the sugar carmelizes on them. Let them cool and then spoon yourself an amazing treat!
Consensus – I am in love. My brain is also running rampant with different flavor combos and COCKTAILS I can make with this awesomeness! What would you do?
4.12.12 Update – Pina Coladas!
2 parts frozen pineapple
1 part fresh pineapple
2 parts coconut milk ice cream
1 part rum
1 handful of blueberries for good measure
chunk of coconut to scoop the deliciousness in to your facehole!
Blend and Enjoy!