How do you make Coconut Ice Cream without an ice cream maker?
Ingredients
2 cans (400 ml) coconut cream or milk refrigerated
1/2 – 1 cup 100% Maple Syrup, start with a small amount and keep adding to your taste
1 pinch of Sea Salt
1 Tablespoon Vanilla Extract
Method
Blend the coconut cream or milk, your choice of sweetener, pinch of salt to taste, and the vanilla extract until thoroughly combined.
Next freeze the mixture in ice cube trays, keeping back about 1/2 cup liquid.
When the ice cream cubes are frozen, add them to a high speed blender with your reserved, (refrigerated) 1/2 cup liquid ice cream base. You can also do this in a food processor but you may need to do small batches.
Blend on low speeds using the tamper until you have a thick and creamy ice cream.
Serve immediately, or freeze for a couple hours for a firmer texture.
If you don’t have a high speed blender / food processor you can place the mixture in the freezer. Then stir it every 30 minutes until it freezes. The texture will be icy, but that’s the only other way I know to make ice cream without a machine.
The reason this method is icy is because there’s only the stirring to break up the size of the ice crystals while they form. When you manually stir it every 30 minutes, the ice crystals form larger, which creates the icy texture.
Notes about blending ice cream in your blender:
This only works with a high powered blender, and it’s hard work even for them. If you don’t have a high powered blender I absolutely wouldn’t attempt to blend ice cream.
It’s super important to monitor the blending constantly. Don’t step away for a moment because blending ice cream is hard on a blender. By monitoring and using the tamper, everything ‘should’ be fine.
Serve with fresh strawberries and chia!
Another favourite is pairing it with berries, peaches or mango in the summer.
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