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  • Coconut Milk Ice Cream Tips?

    Hey All,

    I just got a Cuisinart ice cream maker for my b-day and only have trial under my belt so far. I wasn't too happy with the way it turned out but there a few mistakes I've learned from. For those of you who are more experienced, I'd love some tips on how to make the consistency a little more richer.

    -The first time I tried Trader Joes low fat coconut milk (wanted full fat but TJ did not have the guar gum in it like the brands at Whole Foods) and added some half and half. Should I change this to heavy cream instead?

    -Any great chocolate ice cream recipes you like?

    -Any other general tips or tricks you have found?

    Thanks in advance!

  • #2
    Yes. Ice cream needs full fat products, unless you are making ices, sorbets and gelatos. If you are making coconut ice-cream, try using coconut cream in addition to coconut milk. I am going to try a coconut based recipe this weekend from the book I have and will let you know how it turns out.

    So far our best ice-creams were berry ice-creams because that's where home-made ice-cream lkicks a serious BUTT! Natural flavor vs some crap.
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

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    • #3
      I'd like to experiment with making coconut ice cream also. I have full fat canned coconut milk. Anyone ever try adding egg yokes to it - like real ice cream?

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      • #4
        I made a batch of coconut milk ice cream that wasn't quite as creamy as I'd like, but it tasted good!

        2 cans full-fat coconut milk
        1/3 cup honey
        3 teaspoons vanilla extract
        1/2 teaspoon guar gum

        Hubby gave this recipe a double thumbs-up, and he doesn't like coconut (it did taste a little coconutty).

        ChocoTaco has an ice cream recipe with part cream, part kefir, part coconut milk that also includes unflavored gelatin, eggs and vodka (the alcohol is what keeps it from getting so hard and "fluffy" in the freezer). Do a search, you'll find it.

        I want to stick to coconut milk because my hubby is lactose intolerant, so the next time I make this I'm going to try adding the gelatin and vodka. That will probably be in just a few days, hubby goes through a quart of this each week and I make it on Saturdays!

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        • #5
          I personally just take it and mix it 1/2 and 1/2 with Simply Limeade, then pour the mixture in the plastic popscicle stick things from Walmart we have (makes 4). Call it a Lime Creamscicle. My 4-year old can't get enough of them.
          My posts are for information only, based on my own research and experience. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan.

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          • #6
            Here's my base. It turns out really, really good each time. The cashew butter gives you the creaminess, so you can freeze it without it turning into an ice block, and the eggs give it a real creamy texture too. I used this one for chocolate ice cream, obviously, but it also works well as vanilla, vanilla honey cinnamon ice cream, blueberry ice cream, and chocolate chip. Needless to say, I make ice cream every weekend. I don't get too many 20% items, but this is definitely one of them (and peanut butter...sigh)

            The Sedition of Sisyphus Blog Archive I interrupt this blog to bring you...Chocolate Peanut Butter Ice Cream (dairy free) - The Sedition of Sisyphus
            The Sedition of Sisyphus: Go Find Another Rock

            Griff's Cholesterol Primer

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            • #7
              Okay, I lied. I tried ice-cream we made yesterday. It was creamy, but not sweet enough to go on its own. Was great and re-refreshing with the cake. Took longer than usual to thaw to scoop-able. Adding ~ 1/4 cup of sugar may fix both sweetness & immediate scoopability.

              Original recipe was 2 cups of pureed mango, 14 oz coconut CREAM, 1/2 c milk and 1/2 c 18% cream.

              Now, I have forgotten that coconut cream in their version had sugar added, and did 2 c of pureed exotic fruit (drained unsweetened pineapple (1 can), mango, banana with a touch of orange concentrated juice) with 14 oz coconut MILK (1 can) and 1 c 25% whipping cream and ~ 1 tsp of coconut extract.

              The recipe is super-simple: puree fruit, strain if there is strings or seeds you do not want, mix with coconut and dairy liquids, throw in your ice-cream maker & freeze to manufacturer's instructions.

              This is one ice-cream that did lose sweetness while being frozen. It tasted just fine before freezing. So you do want it a bit sweeter than you want the final product to be.

              In its 'no sugar added' state it was a PERFECT accompaniment to the flourless chocolate cake.
              My Journal: http://www.marksdailyapple.com/forum/thread57916.html
              When I let go of what I am, I become what I might be.

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              • #8
                My tip: put 1-2 ounces of vodka into any ice cream recipe that isn't made from 100% full-fat cream. It reduces the chance for iciness.
                >> Current Stats: 90% Primal / 143 lbs / ~25% BF
                >> Goal (by 1 Jan 2014): 90% Primal / 135-ish pounds / 20-22% BF

                >> Upcoming Fitness Feats: Tough Mudder, June 2013
                >> Check out my super-exciting journal by clicking these words.

                Weight does NOT equal health -- ditch the scale, don't be a slave to it!

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                • #9
                  Originally posted by MissJecka View Post
                  My tip: put 1-2 ounces of vodka into any ice cream recipe that isn't made from 100% full-fat cream. It reduces the chance for iciness.
                  This is brilliant. Do you think whiskey would work just as well?

                  I make full fat frozen yogurt for the kids, and add in egg yolks, cultured cream, or nut butters for extra smooth/thick creamyness. It still freezes pretty hard though. I'll have to try the alcohol.... LOL don't call child services on me!

                  Oh! OP! Try adding coconut oil (melted, blending it SUPER WELL so you don't get chunks). I've made several raw dessert pies using lots of coconut oil, berries or banana to sweeten etc and the texture is always melt-in-your-mouth and you can eat it straight from the freezer. Actually I never thought of adding oil to ice cream til now. Hmmmm.... I bet it'd work

                  Now I'm hungry...

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                  • #10
                    We use the Cuisinart, too!
                    Two boxes Aroy-D coconut milk
                    Three to four spoonfuls raw honey
                    Cocao powder to taste
                    Comes out perfectly creamy and fluffy every time. Nothing else needed.
                    Crohn's, doing SCD

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                    • #11
                      This is what I make:

                      Strawberry/Raspberry ice cream: 1 can full-fat coconut milk (Chaokoh brand), mash up a bunch of fresh strawberries and raspberries as the flavor/sweetener (nothing else is needed). I use a potato masher so it creates a big juicy, pulpy mess. Mix crushed berries with coconut milk, then add to ice cream maker for 20 minutes, or so.

                      Eat immediately (it gets melty pretty quickly). I haven't tried to freeze this to eat later -- not sure how it would turn out. Fresh? It is amazingly delicious

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                      • #12
                        Originally posted by ennaejay View Post
                        This is brilliant. Do you think whiskey would work just as well?

                        I make full fat frozen yogurt for the kids, and add in egg yolks, cultured cream, or nut butters for extra smooth/thick creamyness. It still freezes pretty hard though. I'll have to try the alcohol.... LOL don't call child services on me!

                        Oh! OP! Try adding coconut oil (melted, blending it SUPER WELL so you don't get chunks). I've made several raw dessert pies using lots of coconut oil, berries or banana to sweeten etc and the texture is always melt-in-your-mouth and you can eat it straight from the freezer. Actually I never thought of adding oil to ice cream til now. Hmmmm.... I bet it'd work

                        Now I'm hungry...
                        Haha! I won't tell! Promise!

                        You could try whiskey, but there is so much sugar in it and it has a very distinct flavor... you may taste the whiskey itself in the ice cream. Vodka is preferred because it has no aroma/flavor (other than alcohol). It also won't add sugar to it like whiskey, bourbon, or rum (and other sweet liquors) will.
                        >> Current Stats: 90% Primal / 143 lbs / ~25% BF
                        >> Goal (by 1 Jan 2014): 90% Primal / 135-ish pounds / 20-22% BF

                        >> Upcoming Fitness Feats: Tough Mudder, June 2013
                        >> Check out my super-exciting journal by clicking these words.

                        Weight does NOT equal health -- ditch the scale, don't be a slave to it!

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                        • #13
                          Home made recipe for ice cream ,i tried its delicious
                          3-Ingredient Coconut Ice Cream
                          2 (13-oz.) cans of coconut milk
                          1 3/4 cups sugar
                          2 teaspoons vanilla extract

                          Makes about 1 quart
                          Chill the coconut milk
                          Blend the ingredients
                          Add the sugar and vanilla.
                          Blend until smooth.
                          Pour it in ice cream mixture .
                          Last edited by SourishTasha; 04-09-2015, 11:36 PM.

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                          • #14
                            How to Make Great Vegan Ice Cream | Serious Eats

                            I know we're not vegans, but the coconut milk thing brought this to mind. Once you understand the science behind making ice cream, you can swap out the corn syrup for honey (which is also an invert sugar), and play around with the ratios of fat/protein/sugar yourself.

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