Today’s challenge:
Make ice cream without 1. milk and 2. an ice cream maker.
Amazingly, neither of these proved to be a real obstacle to making ice cream. As David Lebovitz pointed out on his blog:
People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine.
A small confession: I am an inveterate label reader. If I think a food has too many ingredients, I won’t buy it. Especially if a lot of those ingredients are things I’ve never used myself (i.e., guar gum, wood esters, tbhq, anything with a number after it or a multi-hyphenated chemical name.) When comparing two items, I will always choose the one with the shorter list of ingredients, unless one of those ingredients is msg or another acronym food product.
That said, my recipe for Coconut Ice Cream is incredibly short and could be even be shorter, depending on your fondness for coconut.
Hey Ma, No Milk! Coconut Ice Cream
- 3 cans of regular (not lite) coconut milk
- 1/3 cup of sugar
- optional:1 tbsp of vanilla
Preparation:
- Mix it all up nice and smooth with a whisk and pour it into a shallow dish or pyrex pan. A shallow dish isn’t necessary – a large pyrex or metal mixing bowl will work well too but it won’t freeze as fast or as evenly.
- Place the dish in the freezer and check it every 30-45 minutes. Using a spatula, metal spoon or even a beater set on very low speed, mix the ice cream til smooth. Keep repeating until evenly frozen – about 3-4 hours.
- Enjoy!
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