I, for one, am an ice cream purist. No half-fat stuff. Whole milk ice cream is all I need. Its awesome. I’m positive it was created on the eighth day. I mean, its that good!
I live in a family with a pescatarian person, a no-gluten/no-dairy/no-sugar person, and some no peanuts, peaches, and/or green bell peppers people. And, as an “aspiring” chef, it gets hard to make stuff that tastes good, and is allergen-free. This recipe, however, I find to be absolutely AMAZING. I made this just the other night. Its still rich and creamy, but with NO meat, dairy, sugar, gluten, peanuts, peaches, and/or green bell peppers. 🙂
Coconut Almond Ice Cream
Makes: Ten 1/2 cup servings
2 cups whole coconut milk
1 cup light coconut milk
3/4 cups maple syrup (the real stuff)
1 good teaspoon almond extract
Place ingredients in a medium mixing bowl and combine until well blended. Pour into freezer bowl.
Turn the machine on and let mix until it thickens, about 20-25 minutes. A note: I use the Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker. If yours is different, I would just go by that manufacturer’s instructions.
If desired, transfer ice cream to airtight container and place in freezer until firm. About 2 hours.
Confession: I didn’t wait. 🙂