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Coconut Milk Ice Cream

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  • Coconut Milk Ice Cream

    Does anyone use the coconut ice cream recipe from the primal cookbook? Is it creamy? Do you use the maple syrup? If you have a 2 quart mixer do you just double all ingredients? Any suggestions before I jump into this?

  • #2
    So nobody active online today has made this recipe from the cookbook? I have tried searching through the threads with no luck.


    • #3
      Funny thing is-- I got an ice cream maker for mothers day & completely forgot about the recipe in the book.

      I've made ice cream with coconut milk, HWC, eggs, vanilla, and sea salt. Very tasty.
      Have not used the recipe in the book.
      --Trish (Bork)


      • #4
        If you want your ice cream to be scoopable, I wouldn't suggest skipping the maple syrup. But if you like it soft-serve, it might be ok to skip the maple syrup. Just when you freeze it, it'll be harder because the sugar acts like anti-freeze.
        "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen


        • #5
          the coconut milk ice cream i used to buy, uses agave syrup-im brand spanking new and not sure if agave syrup is considered primal?

          the brand is coconut bliss and it is soooooo yummmy


          • #6
            I just bought an ice cream maker and I made my first batch with heavy whipping cream and coconut milk. Yes, it gets hard as a rock in the freezer, but there are ways around it. I'm set on using stevia instead of sugar, so that's a reason why. Next time, I'm just adding more alcohol instead. A website I read recommends 3 tablespoons of alcohol per pint of ice cream to act as antifreeze, so I'll use a mixture of rum and vodka until I get the science down. I just used vanilla extract and a teaspoon of rum last time and it wasn't nearly enough.
            Don't put your trust in anyone on this forum, including me. You are the key to your own success.


            • #7
              agave is the new HFCS
              --Trish (Bork)
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              • #8
                We make our own ice cream, we use heavy cream, stevia, vanilla extract and cocoa powder. I think it tastes great, I tried doing it with coconut milk but it was gross so we use cream. We just mix it all in a bowl and put in freezer for 20 or so min, stir, another 20-40 min in the freezer and its ready to be eaten, the top is frozen but the center is still slightly not so when we mix it up it makes it back into soft serve. I have also put it in those little make your own Popsicle things and it comes out like a fudgesicle.
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                • #9
                  I have ordered an ice cream maker and I guess I will just start experimenting. I know enough about myself to know ice cream will have to be limited to a weekend treat. But we need some treats, right?


                  • #10
                    Well, I have never made primal ice cream, but am game to try. Used to make a lot of ice cream in the past, but now I can't do milk anymore so that is out. I think maple syrup is okay, but realize that the comment about alcohol is absolutely true. I don't add drinking alcohol to my ice cream, but I do add vanilla extract and raw eggs.....

                    Let me know about the coconut ice cream, I am down to try some! Is this the newest cookbook the quick primal cookbook?


                    • #11
                      Primal Blueprint Cookbook

                      It is in the first cookbook, p. 252
                      eggs, maple syrup or honey, and coconut milk

                      So adding in vanilla extract for the alcohol content would help with the consistency when freezing, right?


                      • #12

                        4 cups unsweetened coconut milk
                        1/2 cup superfine sugar or granulated sugar, or to taste
                        1/4 teaspoon coconut extract, optional
                        1 1/4 cups unsweetened coconut flakes
                        1/4 cup toasted coconut, optional

                        Combine the coconut milk and sugar, stirring to dissolve the sugar. Stir in the extract and the coconut flakes. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer's directions. Top with toasted coconut before serving.

                        Cooking Tips | Tips for Cooking | Cooking Tip | cooking tips Guide


                        • #13
                          Originally posted by incognito View Post
                          the coconut milk ice cream i used to buy, uses agave syrup-im brand spanking new and not sure if agave syrup is considered primal?

                          the brand is coconut bliss and it is soooooo yummmy
                          Originally posted by Dr. Bork Bork View Post
                          agave is the new HFCS
                          That's putting it mildly. Agave syrup is almost completely fructose. A glucose/fructose syrup like maple, honey, or invert syrup is better, best is something like rice syrup, which is almost completely glucose and polymers thereof.


                          • #14
                            i didnt know there was a recipie. here is what i do

                            Using my Ninja and my Kitchen Aid Ice Cream maker

                            1 can of coconut milk. 1/3 cup HWC 1/3 Cup Fage
                            Stevia and Coconut Sap



                            the last one i made was lavendar Lemon Blueberry...... TEH NOM
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                            • #15
                              substitution for sugar

                              So would you substitute rice syrup for the sugar in the recipe above...and what about the alcohol suggestion to help with the hard freeze problem? Just add some vanilla extract?