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Coconut Milk Ice Cream Tips?

Commented on May 20, 2014
Created May 02, 2014 at 9:14 AM

I'm going to be making my first coconut milk ice cream tonight, I've been totally addicted to ice cream the last few months & I simply couldn't continue with all the dairy & sugar so took the plunge and bought a decent ice cream maker (w/ built in compressor)

So i'm going to blend 2 cans coconut milk, 3 bananas, 6 egg yolks, some ground vanilla bean and a bit of honey, then throw it in the machine & see what happens

Any tips for getting a smooth swirly texture?

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 20, 2014
at 02:35 PM

Finally figured out how to get the perfect texture!

Heat can of coconut milk until hot but not a rolling boil, mix in 3-5 tsp xylitol, 3 tsp honey, 3 egg yolks, 1tbsp vanilla extract, blend until it smells like custard, put in fridge until fully cold, then put in ice cream maker, if you miss the fridge step it's still good but not perfect texture.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 13, 2014
at 11:10 AM

Ok so if you like coconut & don't mind some fibrous bits in the ice cream then I've found a great inexpensive tasty way to make ice cream, buy a block of creamed coconut (they usually come in 200g blocks) add some boiled water (the less you add the creamier it will be) blend with some honey, then put in ice cream maker, amazing!

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 06, 2014
at 03:33 PM

I''m loving the coconut milk ice cream, it tastes so rich & creamy, dangerous amount of calories though! The alcohol definitely seems to help stop the ice cream freezing to the side of the container in the ice cream maker as without any it tends to stick a bit. I've only had mild ice crystals so far (after freezing leftovers) so very happy to have a decent replacement for the store bought stuff full of dairy & refined sugar.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 02, 2014
at 01:38 PM

Thanks for the advice, i'll throw in a shot of sweet rum and a good few tablespoons of honey as i'll be gutted if there's ice crystals! So looking forward to playing around with it :)

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1 Answers

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D8612a7c536e74f9855b70d8e97919b5

(1042)

on May 02, 2014
at 01:18 PM

If you don't mind adding some honey, it will help the texture. It's an invert sugar so it lowers the freezing point -> easier to scoop + less crystallization. Alcohol has a similar effect. A tablespoon or so of vodka can help.

You can also try adding some bloomed (hydrated) gelatin. It acts as a stabilizer and gives a smoother texture, but it can be overdone.

I recently made some mango coconut milk ice cream and it's pretty good! Just mango blended with coconut milk, honey and some vanilla extract. It is scoopable from the freezer. When I tried to make ice cream in the past, I think the lack of sugar was what made it freeze like a brick :-) Between the mango and the honey, this batch had enough to maintain a good texture.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 02, 2014
at 01:38 PM

Thanks for the advice, i'll throw in a shot of sweet rum and a good few tablespoons of honey as i'll be gutted if there's ice crystals! So looking forward to playing around with it :)

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on May 06, 2014
at 03:33 PM

I''m loving the coconut milk ice cream, it tastes so rich & creamy, dangerous amount of calories though! The alcohol definitely seems to help stop the ice cream freezing to the side of the container in the ice cream maker as without any it tends to stick a bit. I've only had mild ice crystals so far (after freezing leftovers) so very happy to have a decent replacement for the store bought stuff full of dairy & refined sugar.

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