Wednesday, July 25, 2012
When I announced that I would be making ice cream without an ice cream maker, Zach scoffed at me. He said something about chemistry class, and needing salt, and how hard it was, and... then I stop listening. I was determined to prove him wrong and today, I have: by making ice cream using only a hand mixer and our freezer.
We're currently on a semi-health food kick, so this recipe is a little different than normal ice cream. It only requires 3 ingredients: coconut milk, honey, and vanilla. After mixing these three ingredients together in a big bowl, you put it in the freezer for a half hour... then take it out to mix it... then put it in the freezer again for a half hour... then take it out to mix it... then put it in the freezer for a half hour... You get the idea.
After a while, it gets a really creamy texture. Then it gets hard to mix... and that's when you know it's done.
Ultimately, it's SUPER easy. It just takes a little time. And, we all need more practice in being patient, right?
Coconut Vanilla Ice Cream
Adapted from The Nourishing Gourmet
2 14-oz. cans of full fat coconut milk
1/3-1/2 cup honey
2 tbsp. vanilla extract
Combine all ingredients (with a mixer) in a sturdy bowl. Place the bowl in the freezer and wait a half hour.
Remove the bowl and use the mixer to stir the ingredients. Place the bowl in the freezer and wait a half hour. (Repeat this step until the ice cream is frozen.) It will likely take 2-3 hours.