We All Scream for Ice Scream
One Scoop or Two?
Photo Courtesy of Pinterest
An ice cream themed event will have an ice cream bar, pastel colored décor, perhaps even a few “sprinkles” here in there. Mix up your floral display by using waffle cones with flowers. These look adorable on their own or spray paint the cones for added flare. As for the display, use an ice cream stand or a simple vase.
Hold the Dairy
Photo Courtesy of Vicky Wasik
Not all ice creams have to be dairy based. We found this creamy coconut cream mixture to be the perfect dose of tropical with just a kick of rum. This ice cream may just work in our next recipe as well.
1 13.5-ounce can (about 1 3/4 cup) coconut milk
1 14-ounce can (about 1 3/4 cup) coconut cream (see note below)
1/4 cup “light” (clear) corn syrup
3/4 cup raw (turbinado) sugar (see note below)
2 teaspoons grated lime zest from 2 limes
2 tablespoons dark 80-proof rum
3/4 to 1 teaspoon kosher salt, to taste
In a medium saucepan combine coconut milk, coconut cream, corn syrup, sugar, and lime zest and cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour through a fine-mesh strainer into an airtight container, then add rum and salt to taste.
Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and chill overnight in freezer until ice cream is firm enough to scoop.
Why this recipe works:
- A mix of coconut milk and extra-rich coconut cream provide the smooth texture for a creamy vegan ice cream.
- Corn syrup adds additional plush body to the base.
- Simmering and puréeing the ice cream base emulsifies coconut fats that could otherwise separate and turn grainy while churning.
Notes: You can find coconut cream in Chinese and Southeast Asian groceries or online
. Don’t use cream of coconut or creamed coconut instead-they’re different products and can’t be substituted. If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor. Because of the extra alcohol, this ice cream takes a long time to firm up after churning, and melts more quickly than most.
“No Root” Beer Float
Photo Courtesy of Vicky Wasik
Traditionally, warm flavors go well together like a coffee ice cream with a nutty stout. We found Becki Kregoski’s Hawaiian flare to be our favorite. “I made a Maui Coconut Porter float with Coconut Bliss ice cream– the combination of rich, toasted coconut flavor and the icy coconut cream perfectly blended together.”
Photo Courtesy of Patron Tequila
Getting guests involved in the action is half the fun. This peddle powered blender engages guests by mixing their own icy concoctions. Work up a sweat and cool down with a frozen treat!