For a long time I was such a big fan of store bought coconut ice cream, but it sure hurt my wallet. I was able to score a good deal on an ice cream attachment for my KitchenAid and have been making my own ever since. It is so simple and delish, so dust off your ice cream machine and get to work. You can add anything you want to it, just be creative with flavors!
Ingredients:
• 2 young fresh thai coconuts (you can also make it with canned milk but it won't be raw or alkalizing)
• squeeze of agave
• 1/2 t. salt
• 2 t. vanilla extract (glycerine based)
you can add to your liking:
• handful of chopped fresh mint leaves
• 1/2 squeezed lime
• juice from fresh ginger root
• stevia for extra sweetness
• carob chips
• raw cocoa nibs
1. Open the coconut, strain the water into the blender and scoop out the fresh young meat with a metal spoon. To see how click here.
2. Blend both coconut water and meat until smooth and silky, this is how you create fresh young coconut mylk!
3. Add the salt, vanilla and the squeeze of agave. Just remember that anything frozen will taste less sweet, so sweeten accordingly.
4. Prepare the ice cream in your ice cream machine. If you don't have one, I think you can just set in in the freezer too...see what happens.
5. If you are adding any kind of chunks, such as cocoa nibs, do so at the end of the ice cream cycle. They say about two minutes before the end.
6. Eat right away as a delicious sorbet or freeze for a solid ice cream.
7. I toasted up some almond slivers and tossed some carob nibs on top....to die for.
Two $1.50 coconuts will yield a ton of ice cream, about 4 times the amount of a store bought tub.
