Man it was a hot weekend. Too hot to do much of anything… including bake… Now that’s saying a lot!… So what’s a compulsive baker supposed to do in times like these?… Well who says that we can’t still get busy in the kitchen? Only instead of pulling out the flour, we pull out the coconut milk and make ice cream!
Dave (having long polished off the last batch) was asking for more, and I was happy to accommodate. I was, however, growing tired of the vanilla and chocolate variations I’ve been whipping up, and decided it was time for something a little different. I decided on strawberry, it ‘s one of his favorite ice cream flavours, but also wanted to add an unusual twist to it. Enter lime and rum. Anyone for daiquiri ice cream? Perfect for hot nights on the balcony…
A quick note. The addition of alcohol prevents the ice cream from freezing as hard as the other recipes I’ve posted, and may take longer to reach it’s fully frozen state. Personally, I liked the texture, and also found it made for easier scooping… If you prefer a harder ice cream, just leave out the rum.
Strawberry Daiquiri Ice Cream
1 lb (454 g) Fresh Strawberries
1 1/4 cup Pureed Soft Tofu (about 300 g)
3/4 cup Coconut Milk (full fat)
1/2 cup Agave Nectar
1 tbsp Rum (white)
1 tbsp Lime Juice
1 tsp Rum Extract
Hull strawberries and puree in a food processor or blender until completely smooth. Set aside.
In a food processor or blender, puree tofu, scraping down sides to ensure no lumps. Add strawberry puree, coconut milk, agave nectar, rum, lime juice, and extract. Process until thoroughly combined and smooth.
Pour mixture into a shallow container with lid and place in freezer. After about 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 (you may find soft patches, don’t worry). Spoon into food processor or blender and process until smooth and looks like soft serve. Pour into container and freeze fully (about 3 – 6 hours).
Makes about 4 cups.