Coconut Mint Ice Cream

unnamed (20).png

If this presentation isn’t beyond fun – we don’t know what is! Little touches (like coconut ice cream bowls!) are the key to a memorable shower. Sprinkle in a few of these spectacular details and you’re sure to leave everyone in awe. Not to mention, the light, refreshing treat that is this coconut milk ice cream!

Coconut Mint Ice Cream

Makes: 8 small servings
Total Time: 1 hour 15 minutes + ice cream machine

Ingredients
3 cups full fat coconut milk (2 cans)
2/3 cup sugar
3 tablespoons cornstarch
2 handfuls 20 or so sprigs of mint + extra for garnish
¼ teaspoon salt
4 small coconuts, halved (optional)
chocolate sauce8
ounces high quality dark chocolate, chopped
2 teaspoons coconut oil
2 teaspoons agave
pinch of salt

Directions
In a small bowl, whisk ½ cup of coconut milk with 3 tablespoons of cornstarch until fully
dissolved.

In a small saucepan, heat the remainder of the coconut milk over low heat with the sugar. Stir until the sugar dissolves. Whisk in the cornstarch mixture, salt and sprigs of mint. Bring to a low simmer and stir.

Remove from heat after 5 minutes or so. Cover the pan and let it steep for 30 minutes. Then, place in the refrigerator until chilled, another 30 minutes or so.

Strain out the mint and follow directions according to your ice cream maker.

For the chocolate sauce- simmer water in a small saucepan, then place a glass bowl on top to create a double boiler. Add the chocolate, coconut oil and agave to the bowl. Using a rubber spatula, stir until fully melted. Remove from heat and set aside until ready to use.

To serve, place several scoops in a halved coconut, top with chocolate sauce and a sprig of mint.

Advertisements

honey sweetened ice cream with blackberry jam

unnamed (3)

unnamed (4)

Over medium-low heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. This will be around 170°F on an instant-read thermometer.

Strain the mixture through a fine mesh strainer into a bowl. Stir for a minute or so, until tepid then mix in the honey. Cover and chill at least 4 hours or overnight.

The next day, before churning, taste and add additional honey, if desired. Then freeze the mixture in your ice cream maker according to instructions.

Spoon the blackberry jam into the bottom of a container. Working quickly, spoon some of the ice ream into the container then randomly drop spoonfuls of jam on top of the ice cream layer. Continue laying the jam and ice cream then press a piece of parchment against the top to fill any gaps. Cover and freeze until firm, at least four hours.