Ah, it's summer, the time of year to enjoy a dripping, refreshing ice cream cone on a hot summer night. Unfortunately, it's hard to find an ice cream parlor that caters to the dairy-free sect. When I saw this recipe for coconut ice cream, I couldn't wait to try it for Josiah. It's much cheaper and more delicious than anything we have ever bought pre-made. A few substitutions were in order since he can't tolerate raspberries, but the result was still mouth-watering.
Thanks, Dad and Mom, for digging out your ice cream maker! Josiah loved this.
Mango-Banana Coconut Milk ice cream
Ingredients
2 14 oz. cans of unpressed coconut milk ($2.46) (I used a can that said "first pressing"--Thai Kitchen)
1 mango, cubed ($1)
1 container baby food bananas
1 tsp lemon juice ($.03)
1/2 tsp vanilla ($.03)
1/2 cup sugar ($.20) (Substitute agave syrup or honey if desired)
Directions
1. SHAKE the coconut milk cans. Milk must be nice and mixed!
2. Blend frozen or fresh (and cold) mango, baby food banana, lemon juice, vanilla, and sugar with 2-3 Tbsp of the cold coconut milk.
3. Quickly add COLD fruit puree with COLD coconut milk into the spinning ice cream maker. (I just mixed everything together and put it in the freezer for 15 min. to get it cold.)
4. Let “churn” for 20-30 minutes, or according to the instructions of your ice cream maker.
5. Once it forms an ice cream like consistency, transfer it quickly to a freezer safe container. Freeze for at least 2 hours before serving.
Cost $3.72 for 2 pints of coconut milk ice cream
Taken from $5 Dinner Mom website
We will have to try this with raspberries, too, for the rest of us!
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