July 2nd, 2008
A few of you have emailed me asking about the vegan ice cream recipe I have. Tonight I’m giving vegan coconut ice cream a try. (The batter is currently chilling in the freezer.) I have high hopes for it, but who knows how it’ll turn out. Anyway, here’s the recipe I used:
5 cups coconut milk, canned
2 tablespoons agar agar flakes
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 cup maple syrup
1). In saucepan, combine coconut milk, agar flakes and sea salt. Whisk. Bring to simmer and cook slowly until agar is dissolved completely. (20-30 minutes)
2). Remove from heat and stir in vanilla, coconut extract and maple syrup. Whisk. Pour into shallow pan and cool until firm. (I’m using a shallow Pyrex.)
3). Add mixture to ice cream machine and churn until firm.
Please note! I cut the above recipe in half because I didn’t have enough coconut milk. I know with baking, things can go horribly wrong if you cut recipes in half. I’ll let you know how my amendment turns out. I’ll most likely update later assuming I have Internet access. (Time Warner is STILL out over here.)
EDITED TO ADD:
The ice cream turned out wonderfully! It has a great, creamy consistency and scooped nicely. Em and Tobyjoe both ate it up. I put a few chocolate chips on top and voila!
Let me know if you have any questions and/or suggestions.Tags: baking