Missing Game of Cones at Gelato Messina was the lowlight of this month (made slightly better by eating two scoops of Nut Job on Thursday night). Ice cream has to be one of the best desserts! Unfortunately due to the number of space-consuming gadgets slowly building up in my kitchen, I have never invested in an ice cream maker . So, making ice cream has always been something I have dreamed about. Until now… I remember someone saying once that you can make coconut ice cream just using a freezer and a bit of arm muscle. After testing it, I can vouch that this is a method that works, producing a lovely home made ice cream. The actual process is easy, but you do need to do this on an afternoon where you are at home to be able to stir the mixture every half an hour. The more effort you put in, the more creamy your ice cream becomes.
This recipe makes ice cream out of coconut milk so is an amazing ice cream alternative if you can’t or don’t eat dairy and are sick of average soy ice cream. I added lime to the mixture, but you could play around and make it any flavour you like or just keep it plain.
Don’t be fooled, this won’t look like the ice cream coming out of Messina, but it is nice to produce it yourself and eat it knowing you know exactly what went in it!
Coconut and lime ice cream
(Preparation time: 5 minutes, freezer time: 3 hours involving stirring every half hour)
2 cans of coconut milk
½ cup fine sugar
½ cup desiccated coconut
Zest and juice of 1 lime
Mint leaves to garnish (optional)
Combine the coconut milk, sugar, desiccated coconut, zest and lime juice into a bowl. Mix to dissolve the sugar. Place in the freezer. Every half an hour, whisk the mixture well to ensure there are no ice lumps and once smooth, place back in the freezer. The more you whisk, the easier it is to make it smoother and creamier. I left the mixture for 1 hour in the freezer without stirring and the lumps were much more difficult to whisk out (see below photos to see what the mixture looks like before and after whisking). Once mixture has hardened (about three hours), serve with some lime zest and garnish with mint leaves.
What the mixture looks like once you have stirred it