The ice cream machine? HUGE hit around here. We’ll not talk about the mango sorbet I made the first day. The mango needed to be pureed far more than I thought. Flavor = yum. Texture = weird. Off. Not the best. Kinda like frozen baby food. Blegh.
But coconut ice cream? Now that’s a whole ‘nother story altogether. This stuff is fabulous and SO simple to make! I see endless configurations of this basic recipe in our future. Strawberry, raspberry, cherry, chocolate chip mint (oh yes, please!), honey ginger, chocolate. The possibilities are limitless. And the ingredients are super simple. Water, coconut sugar, coconut milk, desired add-ins.
Next time I make the coconut chai ice cream, I’m going to steep the tea rather than adding it in. Bits of tea is not entirely delicious.
Coconut Chai Ice Cream serves 4-6
1 cup water
1 cup coconut sugar
1 can organic coconut milk (get the full fat kind)
4 chai tea bags
Mix water and sugar and bring to a boil over medium heat. Steep tea bags for 5 minutes and discard. Add coconut milk and chill until cooled (approx 45-60 minutes).
Pour into ice cream machine and follow directions. Enjoy!
Coconut Peach Ice Cream or any other fruit desired!
fresh peaches, skinned and finely diced
I used 2 1/2 peaches (so fresh and delicious! hubby and I each had 1/4 as I was slicing them up) and next time I’ll peel them. The skins are kinda blegh.
Other suggestions would be whole raspberries (maybe 1 cup or so) or 3/4 cup chopped strawberries.
In the future, I’ll be trying out a mint base with some finely chopped super dark chocolate for a coconut chocolate chip mint ice cream. Heaven!