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.
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.
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.
- 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)
|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 egg yolks and mix with stevia until smooth. Mince coconut flakes.|
|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|
|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.|
|Serve topped with avocado slices and coconut flakes|