The weather is getting disturbingly summery already. Not to fear: Coconut vanilla ice cream is here. This recipe makes a lush ice cream. It has a strong vanilla flavor with a bit of coconut. Enjoy between graham crackers, if you’d like, as pictured. Or as part of an ice cream cake, or with some caramel syrup on top, or…oh dear. I might have to get another bowl now!
One can of coconut milk (~2 cups or 400 ml)
¼ cup (70g) agave nectar
1 tsp vanilla extract
1 tablespoon vodka
⅛ tsp salt
Optional: scraped vanilla bean
Combine all ingredients in a blender and blend until smooth. Chill the mixture in your freezer for 20 minutes (or 1 hour in fridge). Churn in your ice-cream maker until smooth and creamy (about 20 minutes).
Note: Guar gum may be substituted for the vodka as an emulsifier. The vodka simply keeps the ice cream from setting up.
Makes several servings; the entire batch is around 900 calories.
I have several experiments in mind for this treat. I’d like to try adding a few drops of peppermint extract. Or perhaps blend it with white chocolate chips. I was honestly surprised at how good they were between two graham cracker halves (we bought S’more supplies, minus the chocolate, naturally, but didn’t make them).
What flavor suggestions do you have? I haven’t found a low oxalate version of butter pecan yet, but I find myself really liking this ice cream, dare I say, better!