Saturday, July 8, 2017

No Churn Vanilla "Coconut" Ice Cream

I have been wanting to try this idea for a long time and with the temperatures beginning to climb this week (and my ice cream supply in the freezer at an all time low) - well - there was no time like the present.

So the no churn ice cream is nothing new on this blog - or on most blogs.  It is clearly something people are happily embracing and enjoying.  But I wanted to work toward a "healthier" version and this is step 1.  Instead of using sweetened condensed milk, I used coconut sweetened condensed milk.  The downside of this product is that it is made with cane sugar, and I am trying so hard to eliminate refined sugars from my diet.  That is why this ice cream is step 1.

It is super easy to make your own coconut sweetened condensed milk.  I have found recipes using full fat coconut milk and either honey, coconut sugar or maple syrup.  It does however need to simmer on the stove top for a long time.  But that would be an easy project to do in the evening.  So I am going to make all three varieties (depending on reviews out there and other ideas), and then try them with a basic no churn vanilla recipe and see which delivers the best flavor.  This will definitely be a fun experiment and I hope to end up with a tasty, "healthier" ice cream.  Once I have the base, then I can play around with flavor.  Such fun!

In the meantime, this step one preliminary recipe is fabulous.  I used vanilla bean paste because I love getting all of that rich vanilla flavor in the ice cream.  And if you don't like the flavor of coconut - never fear.  I could not even tell that there was coconut milk in it.  I will try it  again when it is frozen to see if there is a difference, but so far so good. (full disclosure:  I love it whether or not the flavor of coconut is present.  I am not a coconut hater, but I understand that many are, so trying to find a way to be sure this appeals to all!)




NO CHURN VANILLA "COCONUT" ICE CREAM


1 can unsweetened coconut sweetened condensed milk
1 pint heavy cream
2 tsp. vanilla bean paste (extract is fine, but the paste gives the flavor more depth)

Always chill a mixing bowl and beaters in the freezer for at least a few hours - overnight is even better.

In a small bowl, combine the coconut condensed milk and vanilla bean paste and set aside.  Pour the pint on heavy cream in the chilled bowl and beat on high for about 3 minutes - until soft peaks form.  Fold in the coconut condensed milk mixture and nix well.  Pour into ice cream freezer container and freeze for at least 4 hours before serving.  This is so creamy and good.

I served it on grilled nectarines (mouthwatering good - but failed to take photos). Next time....
But, I DO  have a mini "cake and ice cream" recipe  WITH photos to share soon - it got a big thumbs up from the neighbors!

Enjoy!



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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.