Monday, February 13, 2012
Coconut Ice Cream
So good! And so easy. Very creamy. Dairy free, too, for the lactose intolerant.
2 cans Thai Kitchen coconut milk (13.66 oz each)
1 can Coco Lopez Cream of Coconut (15 oz)
1/2 tsp salt (or to taste)
equipment: blender, ice cream maker
Blend up all three ingredients in a blender, then pour into an ice cream maker. I thought it was perfect but if you think it's too sweet, I'd add a little water and next time I'd put in less cream of coconut or more coconut milk.
Important note: there is cream of coconut, and there is coconut cream. You want cream of coconut. It's the same stuff they use to make piña coladas, and you can usually find it in the section of the grocery store where they have the drink mixes (the margarita mix and the grenadine and all that).
Variations: I made a pineapple version that was good - just blend 1 cup of pineapple, fresh or frozen, with the other ingredients. At some point I want to try pineapple, peach, and lemon. I bet blueberries would be good, too. I also made a really good vanilla-cinnamon version with 2 tsp vanilla and 1/2 tsp cinnamon.
Calories: I think a little over 300 per half cup. It's very rich. If you add a cup of pineapple, it works out to about 245 per half cup. Light coconut milk would reduce the calorie count some, too.
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