Coconut Ice Cream

I love ice cream. So it’s kind of weird that it’s never in our freezer… Honestly, I couldn’t even guess how long ago it was that I bought some. I attribute this to the fact that dairy-free ice creams are expensive, and I’m…. well…. I’m cheap. But seriously, have you compared the price of the dairy versions to the non-dairies?… Lately though, I’ve been bitten by the DIY ice cream bug. The problem? I don’t have one of those handy dandy ice cream makers. I just can’t bring myself to buy one, figuring that it will just end up being another dust collector, taking up valuable apartment space… and I’m cheap 🙂 So I took to the internet and discovered that if you have a blender or food processor, then you too can make ice cream at home.

I decided to start with a simple flavour, and was so pleased with the results. Can’t wait to get creative!

 

What’s your favorite ice cream flavour?

 

 

 

 

Coconut Ice Cream

1 can Coconut Milk (full fat)

300 grams Soft Tofu (1 1/4 cups pureed)

1/3 cup Agave Nectar

1/2 tsp Ground Vanilla Beans (or 1 tsp Vanilla Extract)

 

Refrigerate the can of coconut milk for a few hours or overnight. Do not shake the can, as you want the cream to separate from the water.

Open the can and spoon out the cream. Measure 3/4 cup of the cream (I got more than enough cream from my can, but if you are a little short, supplement with the remaining water). Discard water or save for another recipe. Set cream aside.

In a food processor or blender, puree tofu. Scrape down sides to ensure no lumps. Add coconut cream, agave nectar, and vanilla. Process until thoroughly combined and smooth.

Pour mixture into a shallow container with lid and place in freezer. After about 1 1/2 hours, stir mixture and return to the freezer until fully frozen (this could take 5 – 8 hours, I left it overnight).

Remove from freezer and allow to soften at room temperature of 15 minutes. Spoon into food processor or blender and process until smooth and looks like soft serve. Pour into container and freeze fully (about 2 hours).

For best texture, allow the ice cream to rest at room temperature for about 5 minutes before serving.

 

 

22 thoughts on “Coconut Ice Cream

  1. Barb

    I was just thinking the other day about how I’ve never seen vegan pistachio ice cream and I wished I could make some myself… I bet this method would work! Thanks for sharing!

    Reply
  2. Starr

    I have no doubt that it will work. I believe the science behind it is that the food processor breaks down the large ice crystals creating a smoother texture than simply freezing it would… There are a lot of flavours that seem to be missing from the vegan ice cream world. One of my favorites was green tea. You’d think that green tea flavoured soy ice cream would be a no brainer, but alas. I’m making it next 🙂

    Reply
    1. Starr

      Glad to share 🙂 I know the recipe is a long process, but it felt so rewarding to make. I couldn’t help but run to my show my boyfriend, beaming at what I made (sometimes my inner child escapes).

      Reply
  3. Dana

    umm Coconut ice cream, sounds great! I can’t pull myself to purchase a ice cream maker either, totally understand! 🙂 Have a great weekend!

    Reply
    1. Starr

      Tofu is my favorite food (right along side cake!). I really don’t understand some people’s aversion to it. Is there a more versatile food? Pan fried with black bean sauce; scrambled with a side of toast; stuffed and baked in manicotti; tofu chocolate pudding; simmered in a ginger hot pot (OMG, yes please!!!).

      Reply
  4. The Wimpy Vegetarian

    I’ve never thought of using soft tofu for making ice cream – what a great idea. Is it the silky kind? I’ve used the silky tofu for making chocolate mousse. My favorite ice cream flavor? Right now it’s blueberry!

    Reply
    1. Starr

      I don’t think I’ve ever had blueberry ice cream, I bet it’s delicious!
      I used just regular soft tofu (because I prefer using organic), but if silken is what you have on hand, I see no reason that wouldn’t work too.

      Reply
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