Coconut Milk Ice Cream
01 Dec 2010 Leave a Comment
in Recipes Tags: coconut, coconut milk, healthy, ice cream, low glycemic
Well here it is, folks. A recipe for HEALTHY ice cream! Yes, it’s true. You’re not dreaming. This ice cream is so healthy
that I even let the kids eat it for breakfast if they want. Sometimes I feel that they think I fell off my rocker, but it’s good to keep them guessing!
The beauty of these recipes is that you don’t have to stand over a stove for half the day making a custard before you freeze the ice cream.
For those watching their blood sugar, this is a low glycemic treat. It does include honey, but the fat in the coconut milk brings the index down. You can also use a low glycemic sweetener to bring it down even more.
In these recipes, I have had good results using half the amount of raw honey and adding liquid stevia to boost the sweetness. How many drops you use is up to you. Try starting out with 10 and then tasting it before you add more (this is totally a personal preference.) You can always add a few drops of liquid stevia as the ice cream is churning if you don’t think it is sweet enough, as it tends to become a little less sweet as it freezes. Another option is substituting coconut sugar for the raw honey (gotta love those coconuts!) Just a note: the ice cream will freeze harder as you lower the sugar content of the ice cream. Just be sure to take your ice cream out of the freezer about 15 minutes before you eat and it will be soft enough to scoop….without chemicals!! They also say that if you refrigerate the mixture before you freeze it in the ice cream maker you will have softer ice cream. I don’t know if this is true or not. I do it both ways….it just depends on how much time I have.
You will notice that these recipes are all very similar, so it should be very simple for you to venture out and try a new flavor if you like. Come on back and let us know of your inventions!
I cannot remember where I originally found these recipes, but when I find the source I will update this post and let you know!
Chocolate Coconut Milk Ice Cream
2 cans coconut milk (I use Thai brand. Don’t use light.)
1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)
1/3 cup unsweetened cocoa powder, or to taste
1 tsp pure vanilla extract
dash of sea salt
1 farm fresh egg yolk, optional
Combine all ingredients in a blender and mix in your ice cream maker according to instructions. Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!
Toasted Coconut Coconut Milk Ice Cream
2 cans coconut milk (I use Thai brand. Don’t use light.)
1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)
1 tsp pure vanilla extract
1 1/2-2 tsp alcohol free coconut extract
1 farm fresh egg yolk, optional
dash of sea salt
1 farm fresh egg yolk, optional
1 cup toasted coconut (add at end)
To toast the coconut, spread out one cup of coconut on a cookie sheet and place in a 300 degree oven, stirring occasionally. Watch this close because one minute it will be done and the next it will be burned. Remove it from the heat when it is golden brown.
Combine all ingredients (except for the toasted coconut) in a blender and mix in your ice cream maker according to instructions. Add the toasted coconut to the final 30 seconds (or so) of the cycle. Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!
Mint Chocolate Chip Coconut Milk Ice Cream
2 cans coconut milk (I use Thai brand. Don’t use light.)
1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)
1 tsp pure vanilla extract
2-3 tsp alcohol free peppermint extract
1 farm fresh egg yolk, optional
3 ounces dark chocolate, chopped fine (add at end)
dash of sea salt
1 farm fresh egg yolk, optional
Combine all ingredients (except for the chocolate) in a blender and mix in your ice cream maker according to instructions. Add the toasted chocolate to the final 30 seconds (or so) of the cycle. Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!
Note: This will not be green like you buy in the grocery store. It is white but the flavor is the same. Maybe I will try putting some avocado in next time? Hmmmm.
For a candy cane “twist” on this recipe, sometimes I keep out the chocolate and add a couple of drops of food coloring to make it pink. I’m not thrilled about adding the food coloring, but it was fun to have it pink. My sister-in-law suggested I try a couple of drops of beet juice next time. Great idea! Maybe they make a natural, or chemical free food coloring. I’ll have to look into that. Let me know if you know of anything.
Strawberry/Raspberry Coconut Milk Ice Cream
2 cans coconut milk (I use Thai brand. Don’t use light.)
1/2 cup raw honey (or 1/4 cup raw honey supplemented with liquid stevia, start with 10 drops; or 1/2 cup coconut sugar)
2 cups frozen strawberries or raspberries
1 tsp pure vanilla extract
1-2 tsp pure lemon flavoring, optional
1 farm fresh egg yolk, optional
dash of sea salt
1 farm fresh egg yolk, optional
Combine all ingredients in a blender and mix in your ice cream maker according to instructions. Put it in an air tight container and freeze…unless you can’t wait; then eat it right away!
