For the Love of Food

The other day I realized that we had a bunch of creamy coconut milk to use, and I really had no idea what to do with it. My husband had the brilliant idea of looking for an ice cream recipe, and he ended up finding one on at allrecipes.com by “SUEMB”.

We tweaked it a bit to fit the ingredients that we had on hand and added some malt-sweetened chocolate chips. It was absolutely fabulous! And, I can’t wait to make it again!

Next time I will add a shot or two of vodka to keep it from freezing into a rock-hard state. I thought of adding rum, but the flavor was so perfect the way it was that I didn’t want to change it.

Ok, without further adieu, the great recipe:

Ingredients:
1 Cup 2% Milk
8oz unsweetened Coconut milk that is creamy (we use Aroy-D 100% Coconut Milk original)
2 1/2 Cups Heavy Cream
1/8 Cup Fructose (or sugar)
1 1/2 Cups sweetened Baker’s Coconut (see recipe here)
1/4 Cup Malt-sweetened Chocolate Chips, chopped

Directions:
Make sure all your ingredients are extremely cold before beginning – when I made this recipe I had the chocolate chips and baker’s coconut in the freezer and the milk, coconut milk, and cream in the refrigerator. Only the fructose was a room temperature.

Using your KitchenAid mixer’s ice cream maker attachment (that is already frozen), pour in the milks and cream and set to stir. Turn the speed up to 2 and continue by mixing in all other ingredients* before it really starts to solidify.

Mix for another 10-15 minutes or until it has grown in volume (on a really hot day it may take longer). Remove to a freezable container with lid and place in your freezer for at least a few hours before serving.

Makes about 8-10 servings.

*I recommend adding a shot or 2 of vodka at this point to keep the ice cream from getting really hard when it freezes. If you don’t want to do this, then I recommend stirring the ice cream every 15-30 minutes for about 3 hours.

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