Summers in New York are typically very hot and very sticky. As you walk through the heat you can feel the heavy weightiness of the humidity, and if you do not have air conditioning, you probably experience a kind of misery that only ice can abate. This summer, though, is a whole other story. We’ve had hot and humid days, but overall the weather as been extraordinarily mild and we’ve had a preference for open windows instead of electricity-sucking air conditioners. It’s been fantastic and one of the more tolerable summers during my life on the East Coast.
Even though it has been mild, we still have had a lot of excuses to make ice cream in our new KitchenAid ice cream maker attachment. We’ve tried various flavors so far, and have been very impressed. Below is the base recipe you need for a nice coconut ice cream, and the options are endless to make other flavors.
Note: You can use any ice cream maker for this, but most will require that you freeze the bowl for 12 – 16 hours. Usually what we do is either keep the ice cream bowl in the freezer when we’re not using it (which takes up vital real estate), or we just stick it in the freezer the night before we plan to make ice cream.
Coconut Ice Cream
This makes enough for two people or for four people to each have a small serving. To make more I would suggest using two cans of coconut milk.
- 1 can coconut milk
- 1/3 cup sugar or agave nectar
- 1 teaspoon vanilla extract
Blend all ingredients until well combined, then chill for at least an hour. If you are using the Kitchenaid attachment, turn on the mixer to stir, then pour in the ice cream mixture and let it stir for about 15 to 20 minutes or it is at the desired consistency.
You can serve immediately, which will make it more of a soft serve, or stick it in the freezer for a few hours so it will set a little more. We prefer to eat it fresh as we haven’t found a way for it to retain its smooth consistency after it sits in the freezer.
Peanut Butter Ice Cream
Blend about 3 tablespoons (or more or less to taste) with your other ingredients. If you like chocolate chips, you can add this towards the end of the ice cream maker’s cycle.
Mango Ice Cream (or you can do other fruits like peaches or bananas)
Add in a cup or so of frozen or fresh mango and blend well with your other ingredients. You may want to up your vanilla to 2 teaspoons. Taste test after you blend to make sure it’s exactly the flavor you want.
Pomegranate Ice Cream
To make a creamy sorbet, add about a cup of POM Wonderful juice to your other ingredients and blend well. Again – taste test. Other fruit juices or nectars could be used.
Do you make vegan ice cream? If so, what’s your favorite flavor?