Dairy-Free Coconut Ice Cream (VEGAN)
The best part of this ice cream was that it only required three ingredients: coconut milk, vanilla extract, and sugar. You can substitute the sugar for agave or any other sweetener you like. Honey? Maple syrup? You can even add a 1/2 cup of liquor to it to booze it up and have the added bonus of giving it an even softer texture. Maple bourbon ice cream?! Sign me up!
I will say this: because this recipe uses just three ingredients, I think it is more important that you make sure you use really good ingredients. Because of this, it might make sense to either use an actual vanilla bean or a really good pure vanilla extract.
Also, you’ll note that the recipe is written as though you’re using a stand mixer. You certainly don’t need a stand mixer, but I do recommend you use some kind of gadgetry to mix the ingredients as the incorporation of air is essential to getting the texture as close as possible to an ice cream churned in an ice cream maker. Ice cream makers make such great ice cream precisely because they incorporate a ton of air while they churn, so a mixer, hand/immersion blender, or good blender is definitely going to go a long way to compensate for the lack of the ice cream maker.
Blog news: Almost Kosher has a new logo! I have worked on giving Almost Kosher a more professional look and decided the old logo didn’t fit the new theme. I designed this myself and I really think it fits the website. What do you think?
Also, we are still working on our 10 days of sous vide posts. I am suffering a bit from writer’s block thanks to a crazy semester and work schedule (all work and no play makes Chava a dull…girl), but I will get those posted as soon as possible. It was a really fun project so I’m excited to share it with you!