3½ c. coconut milk (full fat or light, or a combination of the two)
¾ c. sugar
2 T. arrowroot
½ t. vanilla extract
½ t. coconut extract (optional)
¾ c. coconut shreds or flakes
Mix ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside.
Mix the coconut milk and sugar together in a saucepan, and heat. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract and coconut extract, if using.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add coconut shreds or flakes in the last five minutes of freezing.
Posts
I love coconut, so I will definitely have to try it. It is too bad that coconut milk is so expensive though =/
ReplyDeleteEmily,
ReplyDeleteTry looking for coconut milk at Asian food markets. It's usually much cheaper there! Then you can indulge in coconuliciousness whenever you want!
Thank heavens you are back! And i LOVE coconut so how lucky am I?
ReplyDeleteand as I type this, my better half is making Shrimp Creole style.
Yeah Asian markets have coconut milk in vast quanitites, and on sale.
I bought a huge can of Sugar Cane and am afraid to open it-- can I make ice cream out of it???
I LOVE this blog! I'm a long time vegetarian, and in order to green up my lifestyle, I'm trying to keep the dairy consumption to a minimum. I'm a college student, and next year, I'll have my own kitchen, complete with an ice cream maker! The vegan blogging community has been such an inspiration. . . I cannot wait to try your recipes. Thanks so much!
ReplyDeleteIf coconut milk is too expensive, you can try using half coconut and half soy. THis is what I do for my coconut pudding, and it turns out with a nice coconut flavor. you can try adding 1/4 cup or more of cocoa powder too. Yumm - chocolate coconut! One of my favorites
ReplyDeleteMade this today... Very yummy, thanks!!! Texture is best after a little spell in the freezer.
ReplyDeleteI am eating this right now! I had to stop by and say thank you for the yummy treat!
ReplyDeletehey agnes & freinds...
ReplyDeletelove yr site & so forth ...bunch o cool recipes... I dig!! i encourage those with an asian tastebud inclination to try this coconut recipe without vanilla extract and add a small bunch off thai basil (leaves only) blended in with the rest ... sounds a bit weird you say?? try & see Tchin-Tchin people
& have a rockin summer
The mix is cooling down right now in my fridge and I'm pretty excited, haha. I've seen other recipes suggest coconut cream instead, so I used a 19oz can of milk + 14oz cream. Gonna mix in some shredded coconut when it's freezing time; in place of extract, which I don't have, I bet a shot of Malibu coconut rum would give it a nice kick. Thanks for the recipe...can't wait to top it with almonds and hot fudge :)
ReplyDeleteAgnes - I just want to thank you. In the last few months I have been working on going vegan but ice cream was a toughie for me. I made this ice cream over the weekend and it is fabulous. I am so excited that I found this site - rock on girl!!!
ReplyDeleteI'm going to have to try making this sometime soon, or the coconut mango one. I made the chocolate raspberry one the other night and it was amazing! Despite being lactose intolerant growing up, I've never actually loved soy milk but this was a dream!
ReplyDeleteI do have a question though, I tried using coconut milk for ice cream the other day. Not a good result unfortunately, maybe because I used cherries and somehow it tasted like marzipan! Anyway, I found that with the coconut milk it froze really hard....did I do something wrong?
I made this a few days ago and it is very nice. Smooth and cooling... Thanks for the recipe!
ReplyDeleteI have some good mania for coconut delicacy. And I love it as summer treat. I will make it for my family and give them a surprise.
ReplyDeleteAlready looking at this recipe I'm thinking German Chocolate Cake. I'm guessing you could heat up part of the coconut milk and pour it on top of chocolate chips to melt. Then mix the melted chocolate back in w/everything else. Just add some unsweetened coconut flakes and pecans in at the end. Yum! Haven't tried it, but it got my wheels spinning!
ReplyDeleteThanks for the inspiration!
This is such a great base recipe. So far I've added a little rose water to one batch, and a little pandan to another. Can't wait to play again!
ReplyDeletemade this, added the juice and zest of two limes - yum! (substituted corn starch for arrowroot powder but it seemed to work just fine)
ReplyDeleteI buy my coconut milk by the case at costco and it is pretty reasonable :) Anyone try ch chips in this one??
ReplyDeleteJust made this and added half a cup of frozen pineapple that I cut up small along with half a cup of coconut shreds. Can't wait to try it.
ReplyDeleteFresh young thai coconut,coconut milk, rum, ginger, lime, chocolate chips, agave nectar = incredibly yummy.
ReplyDeleteCan anyone recommend a good ice cream maker without spending a small fortune?
ReplyDeleteYum! Just made this recipe. Worked out perfectly! Jujube
ReplyDelete