I love homemade ice cream, especially this Coconut and Vanilla Ice Cream Recipe! The coconut milk creates a light and creamy alternative to dairy while maintaining its delicious tropical taste!
Whether it is savouring a flaky croissant in the heart of Paris or bowl of spicy Nasi Goreng in rural Bali, I tend to recreate the food from my travels after I have returned home. After eating steaming bowls of Pho in Vietnam for five weeks, and finding myself disenchanted with the broth, I returned home and prepared 8 litres.
Perhaps in an attempt to recapture the moment, I recreate the memories on my palate.
Although I believe in the medicinal properties of food and their influence on both illness and health, our meals can be so much more than a source of nourishment. The pairing of textures, flavours and scent can be an art, and the mere scent of a dish can create a wave of emotions transporting you back to a specific moment. The pizzas devoured with friends, the first breakfast prepared by a lover or a specific cheese when “I love you” was shyly declared.
This simple dessert, of course, is no different. The distinct coconut taste takes me back to frolicking in rice-fields, doing “downwards-dog” at yoga barn, eating bowls of delicious fruit and creating memories with my incredible friend, Claire.
In Bali coconut is a staple in most their kitchens – coconut oil is used in much of their cooking, coconut milk in their curries and of course (my favourite) ice cream! What I love about this recipe is that not only is it a creamy dairy-free alternative, it also has a clean finish on the palate making it perfect to pair with tropical fruits like mango, passion fruit or banana. After preparing our first batch, within a day I had to prepare more!
Am I the only one who likes to eat the food from their travels? I would love to hear in the comments section below! 🙂
- 2 x 400g cans full-cream coconut milk, chilled
- 1/3 cup of brown sugar
- 1 teaspoon vanilla essence
- pinch of salt
- 1 tablespoon arrowroot starch
- Measuring cups
- Small Saucepan
- Wooden Spatula
- Ice cream machine*
- Freezer container
- Ensure that the coconut milk has been chilled in the fridge for a minimum of 4 hours before you commence this recipe.
- Take the coconut milk out of the fridge and shake to ensure the milk and fat is well incorporated. Pour half of 1 can into a saucepan, and over a medium heat, whisk in the brown sugar until the sugar dissolves and the ingredients are well combined. Turn off the heat and set aside.
- Pour the remaining coconut milk into the saucepan and whisk in the vanilla essence, salt and arrowroot starch.
- Pour the coconut mixture into the ice cream machine and churn for approximately 10 - 20 minutes, or until the mixture resembles soft-serve ice cream.
- Pour the ice cream into a freezer container and freeze for roughly 3 - 4 hours. Serve with your favourite toppings, we loved mango and toasted coconut! Bon Appétit 🙂
- * 24 hours before you churn the ice cream, place the ice cream machine's bowl in the freezer. It needs to be frozen before the ice cream maker will work effectively.
I don’t like fidgeting with recipes too much – chilling, and then not chilling, followed by more chilling and unchilling, and then some more chilling was too much for me!😉