I have not yet taken pictures of this ice cream, but that’s no reason to deprive you of the recipe, which as far as I know, you will only find here.
Last summer, I made more ice creams than I told you about. Sorry. One of them was made solely and exclusively out of the following ingredients:
Coconut milk and coconut sugar.
I had calculated that coconut milk – the regular kind, not light or anything – has just about the amount of fat that I like in my ice cream, somewhere around 18%, like light cream. It has a similar sugar content to the milk I have in my fridge, which is probably a little different from light cream, but close enough that I kept the amount of sugar roughly the same.
So I made ice cream thusly:
- 1 can coconut milk (1 3/4 cups)
- scant 1/2 cup coconut sugar (my rule for sugar is to divide your amount of milk by 4, by volume) (yes, you can use regular sugar if you’re not hell-bent on all coconut all the time)
- Dissolve sugar in milk, heating gently if necessary.
(I think I actually used 2 full cups of coconut milk and a full half cup of sugar that time, hence the two cans.)
The texture was good. The flavor was good until I caught something…strange. Not really bad – people ate it – but not what I want my ice cream to taste like. Sort of a cooked flavor. The coconut sugar has a pleasant caramelly flavor, but I think it’s the coconut milk that’s to blame.
So I intended to try again with a different brand of coconut milk, but I misremembered which brand I used last time and did it over with the exact same one. Haha. But this time, I tasted the coconut milk and decided it was still going to add that funny flavor, so I fought back with:
- the juice of half a lime
- some vanilla extract
- a dash of salt
It worked. It still has a musky coconuttiness about it, but I liked the ice cream this time. The lime was not detectable. I suspect that even more lime juice would give an even yummier result, without compromising the texture too much. I also suspect that the amount of sugar could be reduced a tad (indeed, most recipes I’ve looked up that use coconut milk call for less sugar).
If you know your stuff about ice cream (and precious few people do, alas), you might wonder why I’m not using any sort of thickener to improve the texture. That’s the beauty of canned coconut milk! Not only does it have the right amount of fat, it also has guar gum already added to it to minimize the freaking out of Americans upon seeing their coconut milk separate. Guar gum is the preferred thickener of the ice cream industry, and is made from a plant. So this ice cream is really simple to make, and it’s vegan and dairy-free. Now you understand why I’m so set on getting past this flavor issue, right? I think if you add strong flavors to it you should be fine, and even if you don’t, coconut enthusiasts should enjoy this recipe with the splash of lime juice.
Things to try: chocolate coconut ice cream
, lime coconut ice cream (don’t think I wasn’t singing “you put de lime in de coconut and shake it all up” while making this), pina colada ice cream, mango coconut ice cream. Also, in the spirit of two-ingredient ice cream recipes, that ice cream made from banana and chocolate. Bananas don’t usually excite me, but there are these chocolate chip banana bread muffins at a local coffee shop that are so amazing, I’m willing to give all banana-chocolate creations a try.