Coconut Milk Ice Cream (w flavor choices)

Cuisinart Ice Cream Maker

      Most everyone likes ice cream, but not everyone can digest dairy easily.  And some people prefer to be dairy free, including Primal People, who consume minimal dairy.  I've come to really enjoy Coconut Milk Ice Cream.  If you're not a big fan of coconut, you'll be happy to know it doesn't actually have a strong coconut flavor, so your ice cream will taste as you flavor it.  I've bought some pretty good coconut milk ice cream, but I find many of them are too sweet for me, or have been sweetened with agave syrup.  While "agave" was the buzz word for natural sweetening, a while ago, it's now under some scrutiny for being a processed sweetener (see  www.foodrenegade.com for the lowdown on sweeteners).  In a pinch, I go to Luna & Larry's Dark Chocolate Coconut Bliss Bars (available at Whole Foods or www.coconutbliss.com).  They use organic agave nectar and a good quality of coconut milk.  They're delicious; like an educated fudgesicle.  When I have just a little time (and you only need just a little), I prefer to make my own coconut milk ice cream.  It's this easy:

Coconut Milk Ice Cream ( a variety of flavors)

      The one thing you have to do about 24 hours in advance, is place the insert from your ice cream maker in the freezer.  When I have room, I keep it in the freezer so it's always ready to go.  I have to vouch for the Cuisinart Ice Cream Maker.  It's so simple to use and a reasonable size to store.

Ingredients:

*2 -14 oz. cans of coconut milk (I like Whole Foods Organic Coconut Milk)

*1 T. vanilla or vanilla bean paste

*Flavoring agents (If you want chocolate ice cream, use a 4 oz. bittersweet baking bar, such as Ghiaradella.  If you want espresso ice cream, you will use instant espresso powder.  If you want vanilla, mint, coconut or another flavor, use sparingly, concentrated extracts.  If you want chips in your ice cream, finely chop a good quality chocolate.  You will add these at the end, just before storing the final product in the refridgerator).  You will add amounts based on the taste you prefer.

*Local honey to taste

Directions:

1.) Pour coconut milk and vanilla in a small saucepan, over a low heat.

2.) Slowly melt flavor agents into the coconut milk (for example, I might melt in a bittersweet baking bar and a heaping tablespoon of instant espresso, to make mocha ice cream).

3.) Next, melt in a tablespoon of honey at a time, tasting after each addition until the mixture is as sweet as you like it.  When the base tastes good,  cool in refrigerator.

4.) When base is cooled, take ice cream maker insert out of freezer, pour in base mixture and churn until thickened (about 20 minutes or as per machine directions).  Scoop out ice cream and store in a covered container in the freezer.  If you want to add chips, mix in chocolate pieces before freezing.