Yes, July was National Ice Cream Month. And yes, I know it’s August. But that doesn’t mean ice cream season is over. My family turned out the ceremonial first batch of homemade ice cream just after school got out in June. Of course we always start with Mint Chip. The real deal (see past blog) with real mint. Not the fake colored, extract stuff. This year we’ve also made a few new flavors, below. When making ice cream remember to explain to your kids (and husband) it’s not a quick instant gratification process. Be sure to read the recipe and see how much time (refrigerator, freezer, machine) you’ll need before you’re actually ready to scoop and enjoy.
Vegan Coconut Ice Cream
This was a huge surprise. I received the Vegan Al Fresco Cookbook and went for this right away. Overall I like this cookbook, and we love this ice cream. The coconut oil gives this a great dense and creamy texture. It has become my husband and daughter’s favorite flavor. I even brought a batch to a friends’ for dinner and she served it with a homemade peach pie she had made. It went together perfectly.
I made a few changes you’ll see noted below. I don’t like the coconut texture so I didn’t add the shredded coconut. I didn’t have the extract, so I didn’t use that either. There’s still debate about confectioner’s sugar and whether it’s a “vegan” ingredient. If you’re concerned buy the vegan brand. (I explained “bone char” in an earlier post.) And I didn’t see the need to buy arrowroot when I had cornstarch in my pantry.
Coconut Ice Cream from Vegan Al Fresco by Carla Kelly
Makes 4 cups
2 14 oz. cans full-fat coconut milk
3 tablespoons melted coconut oil
3/4 cup confectioner’s sugar
2 tablespoons arrowroot powder – I substituted cornstarch
1/2 teaspoon coconut extract (optional) – I didn’t use
1/2 cup unsweetened shredded coconut (optional) – I didin’t use
Place 1 can of coconut milk in refrigerator overnight (to speed this up I put in the freezer for 2 hours). Open can – do not shake – and scoop off 1/2 cup cream from surface.
In a blender, process coconut cream with contents of second can of coconut milk, melted oil, sugars, arrowroot and extract until creamy and smooth.
Transfer blender jar to refrigerator to chill overnight. Stir in shredded coconut if using, and mix to distribute evenly.
In an ice cream machine, process mixture for 30 minutes, or according to machine instructions, until aerated and cooled.
My daughter requested this when she started her orthodontist expander. I was happy to oblige. Especially after realizing I already have the ingredients on hand. Ice cream requires a trip to the store for cream and whole milk. Sorbet is simple. The recipe I used came with my ice cream maker. I even had simple syrup in the fridge left over from making lemonade. Next time I need to read the recipe more thoroughly as the one I used made a small quantity (maybe a pint vs our usual quart).
Lemon Sorbet from Allrecipes.scom
- 1 lemon’s peel, finely diced
- 1 cup water
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1/2 cup carbonated mineral water
- 6 strips of lemon zest, for garnish
Pina Colada Sorbet
This was almost a merge of flavors from the coconut and the lemon. It was bright and refreshing and we ate it with my daughter’s birthday cake. Seemed very tropical as we enjoyed it during the Fifa World Cup in Brazil.
Pina Colada Sorbet from MyRecipes.com
- 3 cups cubed fresh pineapple
- 1 cup coconut water $
- 1/2 cup sugar $
- 1 cup light coconut milk
- 2/3 cup cream of coconut
- 1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
- 2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer’s instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.
My son just asked what flavor is up next. My daughter and husband said coconut. But he wants something new. Stay tuned…