You don’t need an ice cream maker to enjoy homemade ice cream. What you do need is patience, sufficient freezer space, and time.
Don’t blame me if you think this recipe takes way too long. This ice cream recipe fills the void for someone who is done with making their own cheese, or carving apple dolls. This recipe is slow food at its finest.
The recipe is non-dairy because our son, Paul, has serious food allergies. He cannot have dairy. You can read more about his allergies here.
Note: Plan ahead. Consider making the ice cream pudding mixture a day ahead to allow it to cool sufficiently. Freezing the mixture can be done the next day. Start the freezing process in the morning and you will have ice cream for dinner. But, if you are still reading this then I had you at “slow food”, and there’s likely no need to mention how to plan your time.
1 box (1 Liter) of Almond milk (or other, non-dairy equivalent)
3 cans coconut milk
1 can of coconut cream ***
3 TBSP cornstarch
1/4 cup water
1 drop of mint extract
1 Enjoy Life brand chocolate bar (crushed)
*** if you don’t have a can of coconut cream then substitute using 1 cup of sugar and 2 TBSP corn syrup. The corn syrup provides a sticky texture to the ice cream.
- In a large saucepan add Almond milk, coconut milk, and coconut cream.
- Stir and heat to a boil.
- Meanwhile, in a separate container, mix cornstarch and water to make a slurry.
- Add slurry to the saucepan.
- Continue to boil and stir for 3 minutes until the mixture thickens.
- Remove saucepan from heat.
- Cool to room temperature.
- Transfer ice cream mixture to a freezer-safe container, preferably with a lid.
- Add mint extract and crushed chocolate bar.
- Use an ice cream maker OR put ice cream mixture in the freezer and stir every hour until you have the consistency of ice cream. Beaters work best but a good spoon and a strong arm will work too.
This recipe borrows from the methods described in the book called, ” Jeni’s Splendid Ice Creams at Home“.