We all love ice-cream, and if it is made in a simple way, tastes delicious, and contains no gluten, then we will definitely adore this one!
- 3 cans (14 ounces each) full-fat coconut milk, 2 of them kept in the refrigerator for at least 24 hours
- 1 teaspoon (3 g) unflavored powdered gelatin
- 3/4 cup (150 g) coconut sugar ( or honey or maple syrup)
Pour the coconut milk can kept at room temperature and the sugar in a big, heavy-bottom saucepan, and mix well. Over medium heat, cook for about 10 minutes, until the mixture is reduced at least by half and thickened.
Then, remove the saucepan from heat, and allow it to cool.
While chilling, the solid from the two cans of coconut milk should have separated from the liquid while chilling, so carefully take them out from the refrigerator. Scoop out only the solid white coconut, and place it in a large bowl. You can keep the liquid for later use.
Whip the coconut with a hand mixer for 2 minutes, or until it becomes light and fluffy and nearly doubled in volume. Then, place it in the refrigerator to chill for about 10 minutes.
In a small bowl, add the gelatin, add 2 tablespoons of the sweetened condensed coconut milk from the first step, and allow it to dissolve for about 5 minutes. Heat a pot of boiling water, and melt the gelatin in a heat-safe dish above the hot water line.
Then, leave it to cool a bit, and add it to the rest of the cooled sweetened condensed coconut milk. Add the coconut whipped cream from the refrigerator as well. And whip once more for a few minutes.
Next, scrape the mixture into a 2-quart freezer-safe container, cover it, and freeze it for about 6 hours.
Serve it frozen.
You can make this ice cream in various flavors according to your taste. You can add a teaspoon of vanilla into the sweetened condensed coconut, and add chocolate chips before you put it to freeze.
Also, you can add a tablespoon of coconut extract to the sweetened condensed coconut milk, as well as chunks of pineapple, mango, or shredded coconut.
Feel free to improvise!
Moreover, you can also combine this delicious ice cream with a few of the following gluten-free, coconut milk coconut brownies:
- 2 cups all-purpose rice flour
- 3/4 cup unsweetened cocoa powder
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened coconut milk
- 3/4 cup unsweetened applesauce
- 3/4 cup sweetened flaked coconut
- 1/4 cup coconut oil
Preheat the oven to 350 degrees F, and grease a 9×13-inch baking dish. In a large bowl, mix rice flour, white sugar, cocoa powder, brown sugar, salt, and baking powder. Then, add the coconut oil, coconut milk, applesauce, and flaked coconut.
Blend well until it thickens into a batter, and then pour it into the baking dish. Bake for about 30 minutes, until the top of the brownies, is dry, while the edges have started to pull away from the sides.
Then, cool for 10 minutes, and cut into squares.