30 June 2014

Eats: strawberry coconut ice cream

Sometime a little while ago, I developed a mad craving for strawberry and coconut flavored ice cream. I have no idea where it came from, as I’m not sure I’d ever seen strawberry coconut ice cream, but suddenly it seemed like the best idea in the world. Apparently I wasn’t the only one, because shortly after I decided I needed to make strawberry coconut ice cream, Tracy Shutterbean posted a recipe for it! Whoa. I’m just going to pretend that this means I am her brain twin, connected by telepathy and a love of black and white stripes.

Just one problem. Tracy Shutterbean can be a bit of a hippie and consequently uses hippie ingredients. Like agave. And coconut water. I, on the other hand, wanted to make this with canned coconut milk and regular white sugar, which are things that do not require a special trip to a fancy grocery store. And yet! Do you guys know how impossible it is to find a coconut ice cream recipe, let alone a strawberry coconut ice cream recipe, that just uses straight up WHITE SUGAR? I found myself spending hours googling “strawberry coconut ice cream NOT sugar free” and “coconut ice cream –vegan” and “ice cream with coconut milk with regular normal sugar for the love of all that is good and holy pleeeeease”.

I never found such a recipe for strawberry coconut ice cream, so I ended up cobbling together my own frankenrecipe. I can’t even begin to link to the dozens of recipes I read, but ultimately I think I used Tracy’s (above), this one from Mindful Baker, this one from Whole Foods, and this one from Joy (which claims to be vegan despite using white sugar because apparently she didn’t get the memo that there is bone char in the sugar refining process, or something, and yes that is something I did not know until I was trying to make this dumb ice cream).

So. Let’s get started making NOT VEGAN, strawberry coconut ice cream with CANNED COCONUT MILK and REGULAR WHITE SUGAR (there you go, fellow googlers). Here’s what I used:

That’s about 3/4 cup thawed frozen strawberries, 2 cans of full-fat coconut milk (you can sub low-fat, but it’d be frostier), a teaspoon of vanilla, 3/4 cup of sugar, and half a teaspoon of cornstarch. This makes a semi-sweet ice cream with prominent coconut flavor, so you could add more berries or vanilla if you’re not into the coconut flavor, but you might need to add more sugar to balance the tart berries.

Drain most of the extra liquid off of the thawed berries, then add the sugar and cornstarch and pulse in the food processor.

I wanted a smooth ice cream, but you could leave chunks if you want!

Then time for the coconut milk! It’s going to be separated if you chill it beforehand, like I did. That’s ok. Just scoop out the cream to add it to the berries, and add the separated liquid too!

I didn’t have room to pulse both cans with the berries, so I did it in phases. That’s fine! You could also use a blender for these steps if you have a small food processor, like me, and your blender isn’t broken, unlike me.

Then pour into your ice cream maker. I used my KitchenAid attachment with pre-frozen bowl.

Once it’s mostly frozen, scoop it into a METAL pan. I learned the hard way that the ice cream will crack a plastic container! So instead I used a loaf pan, and it fit perfectly.

The next day, after you discover that some of the other things piled in the freezer have fallen into your ice cream and created a big frozen divot, it looks like this!

It freezes pretty solid, but it’s oh so creamy! I was amazed at how thick and not-frosty this ice cream was. Still, you might have to let it sit out just for a bit to get it soft enough to scoop (but try not to forget about it like I did, and it won’t be nearly as soupy).

And how was the finished frankenrecipe? Not only was my craving satiated, but it exceeded my expectations! Even Mr. P was a fan – when I gave him a bowl to try, he tasted it and said, “It’s good!” Considering I usually just a get a shrug or a nod or an “it’s fine”, I consider that high praise!

Hope you have the chance to make this for your upcoming holiday weekend! I’m still traveling (more on that later), so no meal plan from me this week. Have a great holiday!


Janice said...

Did you transfer the once made ice cream to a plastic container with tight fitting lid so ice cream doesn't get freezer burn? Idea for next time: line the loaf pan with plastic wrap (or maybe alum foil? though it might taste "foil-y"?), once frozen, just lift out the ice cream to transfer to air tight container.
Interesting combination of flavors, I'll stick with mint chocolate chip myself ;)