I have a weakness for kitchen appliances. My most recent purchase has been a KitchenAid Stand Mixer with the ice cream attachment. The rationale was that because I do a fair amount of baking (breads, scones, muffins, etc.) having a stand mixer would make life so much easier. So far the only con is that the mixer and ice cream bowl take up a fair amount of counter top and freezer real estate.
With the weather being so hot last week, I’ve been trying out several coconut based ice cream recipes. This recipe calls for a can of coconut cream and a can of full-fat coconut milk. The cream is much thicker and richer than the milk. It’s what rises to the top when you open a can of coconut milk. Trader Joe’s is a good place to pick-up both if you can’t find it anywhere else locally.
Combine the coconut cream, milk, corn syrup and sugar in a sauce pan and cook over medium heat until mixture comes to a simmer, stirring frequently. Don’t let it boil. Transfer the mixture to a blender once the sugars have completely dissolved. Add in the peanut butter, vanilla extract and salt, cover and blend for 30 seconds or until mixture is smooth. Pour the ice cream batter into a container and place in the refrigerator for several hours or until completely chilled.
Now you’ll want to follow the instructions for your specific ice cream maker. My ice cream bowl lives permanently in the freezer so that it’s always ready to go when needed. It’s probably a good idea to have your machine running before pouring in the batter; otherwise, the frozen bowl could cause the batter to suddenly freeze making it difficult for the paddles to turn.
Let the ice cream maker run for 10-20 minutes. The mixture will increase in volume. I know mine is ready when the ice cream has thickened so much that the paddles struggle to turn. At this point the ice cream will be the consistency of soft serve. Transfer into another container and freeze for several hours to allow it to firm up.
I
- 1 14-ounce can of coconut cream
- 1 13.5-ounce can of full fat coconut milk
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 1 cup no-stir peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 1. Place your freezer bowl in the freezer ahead of time according to the manufacturers directions.
- 2. Combine coconut cream, coconut milk, corny syrup and sugar in sauce pan and cook at a medium temperature. Allow mixture to come to a simmer, stirring frequently until sugars have dissolved. Pour mixture into a blender; add peanut butter, salt, vanilla and blend until smooth.
- 3. Pour mixture into a covered container and allow to cool completely for several hours then churn in ice cream maker according to your devices instructions. This can take anywhere from 10-20 minutes. The ice cream will have the consistency of soft serve. Transfer ice cream into a container and allow to freeze for several hours. It will firm up and become scoopable.
