Not sure you can get any easier! I mean really – I have never made ice cream before – strange but true – especially for someone who loves, loves, loves ice cream….
So necessity being the mother of invention and all that… I’m staying for the holiday xmas/new year break in a smallish country town in northern NSW and although they do have a pretty amazing health food store I couldn’t buy the soy cream I needed to make the vegan pavlova I’m about to make… so I thought I’d whip up some ice cream instead.
The pavlova hasn’t happened as yet – too many dishes vying for the oven at the moment so instead I just went with having the Vanilla Bean Coconut Ice Cream as my dessert on Xmas day and added some lovely raspberries and pomegranate seeds…
My mother, who had no idea that you could make ice cream from coconut cream tasted it, she can be very hard to impress, the look of complete amazement on her face at just how divine this is – well that was priceless!
And so now of course I will be experimenting with other versions — chocolate will no doubt be starring some time soon!
This recipe will serve 2-3
What you will need:
- 1 can of coconut cream (full cream please) pop into the freezer or fridge for as long as you can – it helps for the ingredients to be cold when you start preparing
- ¾ cup of castor sugar
- 1 vanilla bean pod (scrape out the seeds)
- 1 & ½ teaspoons of vanilla concentrated extract
What to do:
Pour the coconut cream into a blender then add the sugar, vanilla bean seeds and the vanilla extract.
If you happen to have an ice cream machine – pour into the machine and follow the directions…
If not – never fear!
Just pour the creamy mixture into a freezer proof container – pop into the freezer for about an 45 minutes. When the mixture just begins to freeze – remove and give it a good stir with a whisk or a hand-held mixer.
Return to the freezer – wait again another 45 minutes or so and then repeat the whisking process.
Freeze. Depending on just how soft/hard you want your ice cream it can be ready in 2-3 hours.
This time around, as I had raspberries and pomegranates on hand, I used those, but I’m thinking chocolate sauce would also be lovely, some chopped nuts and a cherry on top!