We are finally on a hot streak this week in NYC (knock on head), and what better way to celebrate than with homemade ice cream? Making ice cream is nostalgic for me. My dad and I used to make it with the old school ice cream maker which looked kind of like the first one ever made:
We’d pour salt on the ice and take turns churning. I vividly remember making peach ice cream with big chunks of fruit in it. I haven’t seen any good-looking peaches and didn’t have any frozen on hand so this time I went with coconut.
I used MimicCreme as the milk/half & half in the recipe. It’s made from almond and cashew creme, is lactose and gluten-free, non-GMO, soy free, and completely vegan. It adds a nice creamy, chewy, texture and can also be used in smoothies. Available through their website and at Whole Foods.
Of course, if you don’t have Mimic Creme, feel free to use a non-dairy milk or half & half to keep this vegan.
Get creative! Try using pureed fruit, bits of chocolate, toasted hazelnuts, the options are endless. What’s your favorite summertime treat?
Vegan Coconut Ice Cream
I made minor tweaks from How to Cook Everything Vegetarian by Mark Bittman
2 cups Mimic Creme (or non-dairy milk or half and half) 2 T of it reserved in small bowl
1 cup coconut milk
2 tsp pure vanilla extract
2 T cornstarch
1/2 cup sugar
1/2 cup shredded coconut, toasted
1. Put milk or half and half in a saucepan over medium-high heat and bring just to a boil, stirring.
2. Mix cornstarch with 2 T reserved Mimic Creme (or non-dairy milk or half & half if you’re using) to make a slurry.
3. Whisk the slurry and sugar into the warm milk in the pan. Heat stirring constantly, until thick. The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact. (Strain the mixture before proceeding if you think there might be any lumps.)
4. Pour the mixture into a bowl and create an ice bath by placing the bowl over another bowl filled with ice and water.
5. While that’s cooling, toast the coconut. Put the coconut in a small, dry skillet. Toast the coconut in the skillet over medium heat until golden. Watch it carefully and stir frequently, as it’ll creep up on you and burn quickly.
6. Once the ice cream mixture has cooled, add the coconut milk. Freeze in an ice cream machine according to the manufacturer’s directions. When the ice cream begins thickening in the machine, add the toasted coconut.
7. Best eaten right after making, but can also be frozen in an air tight container. Remove from freezer and let thaw at room temperature for five to ten minutes before eating.