Friday, December 20, 2013

More Coconut Milk Ice Cream

Yeah, this post is exactly what it says on the tin: more coconut milk ice cream. Why? BECAUSE IT'S AWESOME.

The first one is pumpkin pie coconut milk ice cream. Om nom nom, you guys. Seriously! I can't even tell you how good this is.

Pumpkin Pie Coconut Milk Ice Cream

2 12-oz cans coconut milk, refrigerated for a couple of hours
1 1/4 to 1 1/2 c sugar
1 tsp vanilla extract
3/4 c pumpkin puree (you could go up to 1 c, depending on how pumpkiny you want it)
1 to 1 1/4 tsp pumpkin pie spice

Blend the ingredients together until homogenized, then pop into your ice cream maker and freeze. Then, you have two options. 1) Pour into prepared pie crust, cover with plastic wrap so it doesn't get ice crystal-y, stick in the freezer until you're ready for it, and voila! AMAZING. For serious. I don't think I'll ever make regular pumpkin pie again because this is just soooooo good. Or you could always go with option 2) in the last few minutes of freezing, add either gingersnap or graham cracker crumbles (about 1/2 to 3/4 of a cup) and some mini chocolate chips for plain ol' pumpkin pie ice cream. This is also ridiculously delicious, and I can highly recommend it. I haven't yet met a person who didn't like it!

Here's another variation: Chocolate Coconut Milk Ice Cream

This one's delicious on its own or as a base for other flavor combinations.

2 12-oz cans coconut milk, refrigerated for a couple of hours
1 1/2 c sugar
3/4 c good quality unsweetened cocoa powder
1 tsp vanilla extract
any add-ins you want (chocolate chips and/or nuts, mini Reese's Peanut Butter Cups, raspberry preserves, Heath Bar pieces, Nutella, mini marshmallows and graham cracker pieces, etc.)

Blend the ingredients together until homogenized in your regular old household blender, then pop into your ice cream maker and freeze. Add in the add-ins (obviously!) in the last couple of minutes of freezing, and then turn out into an airtight container. I usually cover mine with plastic wrap pressed into the ice cream to keep the surface from getting ice crystals, but that's up to you. This stuff keeps nicely for a few days, and the flavor is divine. Give it a try! If you come up with any faaaabulous flavor combinations, don't hesitate to share 'em, okay?

Happy nomming, all!

No comments: