Chai Tea Ice Cream with Coconut Milk


This delicious vegan ice cream is a version of chai tea using coconut milk in place of cream. All the heady Indian spices you would expect are here: ginger, cinnamon, cardamom, cloves, and allspice. As noted towards the end of the post you need to replace the honey with agave, maple or other vegetarian syrup for the recipe to be vegan. For non-vegans the two cans of coconut creme could be replaces by 2 cups of cream and 1 of whole milk.

Kate of Cookie+Kate uses a little arrowroot starch as an ice crystal tamer, I used tapioca starch because that’s what I had on hand, and you can also use corn starch in the same qty. The arrowroot is a nice touch, I haven’t seen that before and Kate reports that this ice cream scoops nicely straight from the freezer and since it makes close to a quart and half of ice cream, this is no small thing. You can always make a half recipe of course.

Click here for the recipe details at Chai Coconut Ice Cream Recipe

 

03/10/2013
Chai Tea Ice Cream Recipe with Coconut Milk

Primary Ingredients/Quantity:
Chai tea, coconut milk / 1 quart

Mix Prep Time: 20 min
Freeze Time: 30 min
Total Time: 50 min

Coconut Milk Ice Cream with Fruit or Vegetable Juice


Vegan coconut milk ice cream recipes are good alternatives to ones based on dairy products in frozen desserts for a whole slew of reasons. Let me quote from:

Top 10 Alternatives to Cow’s Milk on www.theecologist.org

Coconut milk is a very creamy, dairy-free alternative for those who are lactose intolerant or allergic to animal milk. Those who subscribe to the low-carb lifestyle often prize coconut milk for it’s minimal starch content. A vegan drink, it is also soya-free, gluten-free, cholesterol-free and nut-free while its fat content is considered to a ‘good fat’, easily metabolised by the body and quickly turned into energy rather than being stored as fat. Coconut milk is also rich in lauric acid, a substance also found in human milk, which researchers have shown have anti-viral and anti-bacterial properties. Unlike other nut or plant milks, the saturated fat content of coconut milk is significant at five grams per serving, so drink it in moderation.

What I really enjoyed about this post by Sara Kate Gillingham-Ryan on The Kitchn blog, was its sheer joie de vivre or should I say joie d’expérimenter. Set some extreme starting rules and see what you can come up with that stays within them, still resembles ice cream, and of course tastes good. In this case, no dairy, no eggs, no sugar; pretty extreme wouldn’t you agree? Well Sarah came through with a spectacularly simple combination of coconut milk, inherently sweet fruit and vegetable juices, and corn starch. Talk about versatile and tasty. In the post she tries different combinations of beet juice, apples, celery, carrots, pears, ginger; just about anything you would use in your juicer. Read the recipes here:

 
3-ingredient-healthy-ice-cream at the The Kitchn blog

Not that the recipes need it, especially if eaten right from your ice cream maker, but one direction I might go if experimenting, would be to add ingredients to try to smooth out the texture further and keep it softer when stored in the freezer. Maybe a tablespoon or two of an appropriate liqueur or vodka. Also you have to wonder what you could come up with using a really good juice recipe book as the basis for more flavors to try.

Coconut Milk Ice Cream with Fruit or Vegetable Juice

Primary Ingredients/Quantity:
Coconut Milk / 1 pint

Mix Prep Time: 30 min
Freeze Time: 20 min
Total Time: 50 min

Lemon, Ginger and Rosemary Ice Cream with Hot Lemon Syrup

First off I know this image is gigantic, but I don’t care, I love that old metal ice cream can.

I’m always on the look out for interesting lemon recipes because I have a Meyer Lemon tree that keeps on giving, a giant, bad hair day, rosemary bush and fresh ginger in house, most of which ends up going bad and getting replaced in an ongoing entropy feedback loop. When I ran across Katie’s recipe I knew I had to try it. I am happy to report it tastes as good as it looks.

Normally I would just link you over to recipe at this point, but I thought it might be helpful to list the ingredients in American quantity equivalents.

  • 1 cup sugar
  • 1½ cups whole milk
  • 2 cups heavy cream
  • 1 cup half and half
  • Juice 4 lemons
  • Zest 1 lemon
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 teaspoons fresh ginger, very finely grated

Note: The above will (i think) be less sweet than Katie’s version as castor sugar is finer than American granulated sugar. But I tend to cut back on the sugar used in most recipes.

 

Lemon, Ginger and Rosemary Ice Cream Recipe with Hot Lemon Syrup at the What Katie Ate blog.

Lemon, Ginger and Rosemary Ice Cream with Hot Lemon Syrup

Primary Ingredients/Quantity:
Lemon, Ginger and Rosemary / 1 1/2 quart

Mix Prep Time: 20 min
Freeze Time: 35 min
Total Time: 55 min