Creamy and delightful
Cake and ice cream. The only two ingredients necessary for a birthday, as far as I’m concerned. Sure, like most folks in their late 20’s I’ve been celebrating in a more, um, Dionysian fashion in recent years, but at the end of the day – my birthday! – all I want is cake and ice cream. Coconut ice cream. Preferably with big chunks of avocado.
One of my favorite things about living near Carribean folks: coconut milk is always on sale.
This, as you might predict, gets a bit tricky when you find out you have a wheat allergy. Bye-bye cake. Bye-bye maltodextrin-infested grocery store ice cream. And let’s complicate matters further with a low-carbohydrate eating plan and a craving for a birthday-friendly dessert. Sad face.
Clearly, it’s time to break out the immersion blender.
Fresh coconut is hard to come by in January in my nabe - next best thing is dried
Oh, yes. This is the point where I throw caution to the wind and embrace my inner DIY-er. I try to make sugar-free, wheat-free, dairy-free “ice cream” from coconut milk.
And y’know what? It worked. It’s creamy. It’s rich. It’s sweet (but not too sweet). I’m happy to forgo the cake in favor of a bowl of this coconut loved heaven with generous slices of avocado on the side. Birthday ice cream craving satisfied. Tummy happy. New year’s resolutions unharmed. We all win.
It took a lot of will power to take a picture before eating this
Recipe Notes
- Eggs. The egg yolks really add to the texture of the final product. It’s worth the pain in the ass of separating the eggs.
- Time and ice cream makers. This is not a quick recipe. I’m sure it would be much faster and probably better to cool the warm coconut custard mixture in refrigerator/freezer and then freeze according to the directions on an ice cream maker. I, however, like to do things the hard way (and lack storage space for appliances)
*****
Coconut Milk Custard Ice Cream
Inspired by Whole Foods and Run Hard, Eat Clean
2 servings. If I’m feeling generous.
Prep Time: 20 minutes
Freeze Time: 5-6 hours
| Ingredients | Local sources |
|---|---|
| 1 15-16oz. can of whole coconut milk | C-Town |
| 2 t. stevia | Trader Joe’s |
| 2 egg yolks | I&D Interfoods |
| 1/2 cup dried coconut flakes | Best Evergreen Grocery |
| 1 t. vanilla extract | Trader Joe’s |
| 1 avocado, sliced | I&D Interfoods |
| 1. Heat and Custard-ify | |
 Separate the yolks and whisk together with stevia |
Separate egg yolks and mix with stevia until smooth. Mince coconut flakes. |
 Whisk in the coconut milk. Heat until it coats the back of a spoon |
Whisk coconut milk into egg yolks until combined. Heat on medium heat until the mixture thickens to coat the back of a spoon. Mix in minced coconut. |
| 2. Freeze and Stir | |
 Place in a plastic, blender-safe container and cool. Blending every 30-60 minutes until frozen and smooth. |
Move coconut milk to a freezer and immersion blender safe container. Blend for about a minute. Place in freezer. Repeat every 30-60 minutes until frozen and creamy – 5-6 hours. |
| 3. Serve | |
|
Top with avocado and spare coconut flakes |
Serve topped with avocado slices and coconut flakes |
Food memories… my lola used to make ice cream from coconut milk. Sayang, we did not keep her recipe.– thanks to you, now i can relive her ice cream ! Thanks for sharing this recipe ! Mabuhay !
Food memories are such precious things. I’m honored to be able to help recreate one
I love your entry! I am so fond of avocado as dessert!
Avocados are good for you, too – lots of vitamins and healthy fats!
how i wish i can make my own ice cream…this is a nice and lovely recipe!
thanks for sharing