how to make that amazing coconut-milk ice cream

So I’ve been a little obsessed with duplicating the Turtle Mountain chocolate “ice cream” I blogged about recently.

Obsessed enough to dig the ice cream maker we got as a wedding present 20 years ago out of the basement.(It got used once. By my sister-in-law.)

Using the ice cream maker, the result was fabulous.Only problem is that it didn’t freeze up to ice cream consistency–only a thick milkshake consistency.Here’s the super-easy recipe, with two options, using an ice cream maker or the BlendTec:

WORLD’S BEST CHOCOLATE “ICE CREAM”

1 can coconut milk

½ cup raw, organic agave

¼ cup raw chocolate powder (you could use chocolate nibs, or nonalkalized cocoa)

¼ tsp. sea salt

Blend all in BlendTec until smooth and process in ice cream maker for 30 mins.

Or, what worked better for me was to freeze most of the concoction into 10 ice cubes, then blend the ice cubes and the remaining liquid mixture in the BlendTec, serving immediately.

Enjoy!(And this will be in Ch. 11 of 12 Steps to Whole Foods.)

15 thoughts on “how to make that amazing coconut-milk ice cream

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  1. Wow – that sounds really yummy. Will have to give that a try. Here are some of our favorites:

    Quick and Easy Mango Cream

    ————————————-

    1 ripe mango

    1 cup coconut milk

    1/4 cup agave nectar or other sugar substitute

    1 tablespoon lime or lemon juice

    Peel and roughly chop mango. Place everything in a blender and mix till smooth. If you like it sweeter, just add more agave nectar. Pour in champagne glasses or small bowls, cover with foil and chill in the fridge for two hours (I’ve also put it in the freezer for 45 minutes and it was fine). Decorate with fresh mint leaves.

    Careful: if you leave the cream in the fridge too long, it gets hard and turns into a sort of sorbet. Still delish though…

    Instant Blueberry Ice Cream

    ————————————

    1 cup frozen blueberries

    ½ cup soy or rice milk

    1 tablespoon honey or agave nectar

    Combine all ingredients in a blender or food processor. Process until smooth. Serve immediately, or freeze for later use.

    Chocolate Sorbet

    ———————-

    1/2 cup unsweetened cocoa powder, sifted

    3/4 cup sucanat

    1/2 cup hot water

    1 can coconut milk (full fat)

    1/2 cup organic silk soy creamer

    Combine cocoa powder and sucanat in a small saucepan. Whisk in a little hot water to form a smooth paste. Stir in remaining water. Stir over low heat until mixture is warm and the sucanet is dissolved. Remove from heat and use an ice bath step to cool the mixture. Add coconut milks and soy creamer. Freeze according to direction in an ice cream machine.

  2. I will try that, because the frozen banana chunks will also make it more “frozen,” and that was a problem. Only problem is, does it taste too banana-y?

  3. Mostly OHCS, though I have lots of sea salt in my food storage, so I do sometimes default to that (on the good/better/best scale I often give, it’s “better” where OHCS is “best”).

  4. I really stocked up on it some time ago through David Wolfe’s company (Sun Food or something like that), but someone local was a wholesaler for him and got a discount. I think his prices are exorbitant. You can do a google search, and I think Amazon has okay prices too. I contacted them about being a wholesaler for a local group buy but was unimpressed with the discounts they offered me.

  5. Thanks for the recipe! I’ve heard that if you refrigerate the coconut cans, then just use the the cream from it, it will be thicker.

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