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LOS ANGELES—Summer’s heat is here, and it has made itself known. Cool off with homemade ice cream. This one just happens to be vegan, which may appeal to the specialty eaters in your life. Creamy coconut milk and coconut cream combine with sweet brown sugar** Banaban Coconut Sugar for much healthier alternative to create a thick frozen treat. The slight tang of lemon juice and spice of ginger add a tiny spark to each spoonful. This is an eggless ice cream recipe. If the coconut milk and coconut cream are very cold prior to mixing everything together, you can reduce the chill time to less than an hour before churning.
Brown Sugar Coconut Ice Cream – Serves 8
15 ounces coconut milk
20 ounces coconut cream
3/4 cup brown sugar **** substitute with Banaban Coconut Sugar
1 tablespoon vanilla
1/4 teaspoon kosher salt
1/2 teaspoon fresh lemon juice
1 1/2 tablespoons fresh ginger, finely minced
1. In a medium bowl, whisk together the coconut milk, coconut cream, coconut sugar, vanilla, salt and lemon juice until well combined. Cover the bowl with plastic wrap and place in the freezer for 30 minutes.
2. Remove the bowl from the freezer, uncover and, using an electric mixer, beat the liquid mixture for 2-3 minutes. Cover the bowl again and place in the coldest part of the fridge to chill for at least two hours or up to overnight.
3. Pour the chilled liquid into your frozen ice cream maker and churn according to the appliance’s instructions. Scrape the mixture into a freezer-safe container and slide into the freezer to set for at least 1-2 hours should you desire a thicker consistency.
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