Simple Homemade has published this delightful treat using our
Native Forest® Organic Coconut Milk:
Serves 4-6, depending on bowl size
- 1 can coconut milk (I prefer Native Forest®...)
- 1 cup blueberries (fresh, or you can use thawed blueberries from the freezer)
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1 egg yolk or vegan substitute, raw (optional)
Other possibilities:
- Substitute honey or vegan substitute for maple syrup (see below)
- Use a different fruit (cherry, peach, strawberry, etc.)
- No egg yolk. It adds an extra creaminess and improves the texture, but the recipe turns out just fine without it if using raw eggs isn’t your thing.
Step 1: Toss everything into a blender and mix it up. You can choose whether to blend the fruit completely smooth, or to leave some chunks in it if you like your ice cream better that way.
Step 2: Pour it into your prepared ice cream maker. Make sure that you turn the machine on so that the blade starts churning before you pour the ice cream mix in. We use a cheap Deni automatic ice cream maker (ours is a slightly older version than this one) that we bought at a garage sale. It works well, so long as I freeze the canister for a minimum of 18-24 hours before using it. The manuals often tell you that 12 hours is sufficient, but in my experience, it isn’t. Just keep your clean canister in the freezer all summer long, so that it’s ready whenever that ice cream urge arises.
Step 3: Let it churn away for 25-30 minutes. The only hard part about this step is the waiting… we’ve been known to have several little people sitting up on the counter, crowding around the machine to watch it solidify. What’s that saying about a watched ice cream canister never freezes?
Once it starts to look thoroughly icy and comes up onto the sides a bit, it’s probably ready. Get out a spoon and test it yourself. Several times. Quality control is important, right?
Step 4: Consume and enjoy.
As I mentioned above, the basic recipe can also be adapated, by keeping all amounts the same, and simply substituting a different thawed or fresh fruit for the blueberries. I’ve done this using 1 cup of strawberries instead and it turned out scrumptious. Other delicious varieties would be cherry, peach, raspberry (you might need to up the sweetener for this one), or blackberry.
The sweetener is another area that you can play around with. I wanted more of that deep, rich flavor that comes from the maple syrup. You can easily substitute raw honey, though. If you’re going to use honey (which is slightly sweeter, relatively speaking) you’ll want to use more like a scant 1/2 cup or even a bit less or else you may find it too sweet. The main difference is that the honey has a lighter, almost fruity taste to it, whereas the maple syrup has more of a depth to it. They’re both wonderful, just different.
Nuts would also be a perfect addition. I had just run out of walnuts when I made this, otherwise I would have tried adding walnut pieces to the blender at the very last moment. Pecans would also be divine.
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Republished by EdwardandSons.com
