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A friend needs a recipe for non dairy, homemade ice cream. She has one of those old fashioned electrics, not the newer sorts that sit on the counter. I’ve searched the net, but the coconut cream vegan recipes use the newer sort of machine.
It seems to that the process is similiar. You chil the freezing container, and you also freeze the ice cream base, then you spoon the base into the chilled bowl and churn.
Does anyone have experience making coconut cream ice cream, especially with reference to an old fashioned cream churn?
I’d aporeciate any insight you can provide. Thanks!
Location: By the sea, by the sea, by the beautiful sea
68,327 posts, read 54,350,985 times
Reputation: 40731
Quote:
Originally Posted by Threestep
Not to steal the thread - will you please share the recipe? Thank you.
No problem! I wish I could remember where I got it from, had to be a newspaper or the internet. Been making it 7-8 years now and it's always received good reviews.
Coconut Ice Cream
1 cup milk
One 15 oz can sweetened cream of coconut
1 1/2 cups heavy cream
1 1/2 cups tightly packed sweetened coconut flakes *
1 Tbsp Bacardi Gold
Place the coconut cream and milk in a blender/processor and blend thoroughly.
Stir in the cream, rum, and coconut flakes.
Chill the mixture thoroughly.
Pour the mixture into the bowl of the ice-cream machine and freeze.
Makes about 1 quart.
*I don't measure the coconut, I put it on a cutting board and chop it with a knife a few times, it has less tendency to clump if the flakes are a bit smaller. When the churning mixture starts thickening I just gradually add it until it looks like about the right amount. I have the feeling 1 1/2 cups may be a bit much.
For variety I sometimes toast the coconut flakes and/or add mini chocolate chips.
It's ridiculously easy considering the delicious result!
No problem! I wish I could remember where I got it from, had to be a newspaper or the internet. Been making it 7-8 years now and it's always received good reviews.
Coconut Ice Cream
1 cup milk
One 15 oz can sweetened cream of coconut
1 1/2 cups heavy cream
1 1/2 cups tightly packed sweetened coconut flakes *
1 Tbsp Bacardi Gold
Place the coconut cream and milk in a blender/processor and blend thoroughly.
Stir in the cream, rum, and coconut flakes.
Chill the mixture thoroughly.
Pour the mixture into the bowl of the ice-cream machine and freeze.
Makes about 1 quart.
*I don't measure the coconut, I put it on a cutting board and chop it with a knife a few times, it has less tendency to clump if the flakes are a bit smaller. When the churning mixture starts thickening I just gradually add it until it looks like about the right amount. I have the feeling 1 1/2 cups may be a bit much.
For variety I sometimes toast the coconut flakes and/or add mini chocolate chips.
It's ridiculously easy considering the delicious result!
And not to continue stealing the thread... but WOW that sounds good! We'll be giving it a try this weekend - thanks!
Location: By the sea, by the sea, by the beautiful sea
68,327 posts, read 54,350,985 times
Reputation: 40731
Quote:
Originally Posted by SeaDreams
And not to continue stealing the thread... but WOW that sounds good! We'll be giving it a try this weekend - thanks!
Great! Let us know what you think! I've made other ice creams that are a lot more work with making a custard base, etc., I think you'll find this one ridiculously easy and well worth the effort.
And I don't want to steal the thread either but for those into ice cream making I can highly recommend checking your local library for a book titled: The Perfect Scoop
Location: By the sea, by the sea, by the beautiful sea
68,327 posts, read 54,350,985 times
Reputation: 40731
Quote:
Originally Posted by silibran
A friend needs a recipe for non dairy, homemade ice cream. She has one of those old fashioned electrics, not the newer sorts that sit on the counter. I’ve searched the net, but the coconut cream vegan recipes use the newer sort of machine.
It seems to that the process is similiar. You chil the freezing container, and you also freeze the ice cream base, then you spoon the base into the chilled bowl and churn.
Does anyone have experience making coconut cream ice cream, especially with reference to an old fashioned cream churn?
I’d aporeciate any insight you can provide. Thanks!
Sorry if we've gone a bit astray, I don't know that you'll find a recipe for ice cream that's non-dairy, I did however do a search for 'coconut sorbet' and there are a number of recipes out there. I haven't tried any of them but I noticed a number of them rated five stars. Perhaps you'll find something among them that will suit your friend's needs.
There are many recipes online for ice cream made with canned coconut cream. The rub is, she needs a recipe tailored to her old fashioned ice cream maker, not the newer counter top models.
I suspect the recipes would work in the old fashioned churn, although they would not fill the container, and there might be a discrepancy with the amount of time you need to freeze the container before churning.
I checked one manufacturer for recipes, but the only recipes they had were for cream or dairy based desserts.
So, I was hoping someone here had some experience with this.
Location: By the sea, by the sea, by the beautiful sea
68,327 posts, read 54,350,985 times
Reputation: 40731
Quote:
Originally Posted by silibran
There are many recipes online for ice cream made with canned coconut cream. The rub is, she needs a recipe tailored to her old fashioned ice cream maker, not the newer counter top models.
I suspect the recipes would work in the old fashioned churn, although they would not fill the container, and there might be a discrepancy with the amount of time you need to freeze the container before churning.
I checked one manufacturer for recipes, but the only recipes they had were for cream or dairy based desserts.
So, I was hoping someone here had some experience with this.
I've never worked with one of the old-fashioned machines but have never seen recipes specifying a particular type machine need be used. I don't know whether rock salt and ice results in a much different temperature than the canisters that go in a home freezer and the churning is the same principle of keeping the ice crystals small and putting some air into the mix. As far as the quantity of the mix the recipe could always be scaled up to suit. It might be worth a call to the customer service department of the manufacturer of her machine, they should know whether any recipe that works in a canister will work in her machine.
I've never worked with one of the old-fashioned machines but have never seen recipes specifying a particular type machine need be used. I don't know whether rock salt and ice results in a much different temperature than the canisters that go in a home freezer and the churning is the same principle of keeping the ice crystals small and putting some air into the mix. As far as the quantity of the mix the recipe could always be scaled up to suit. It might be worth a call to the customer service department of the manufacturer of her machine, they should know whether any recipe that works in a canister will work in her machine.
Good idea. Of course it might be such an old machine— I’ll pass this suggestion on.
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