ice cream recipes - love.life.art.work
Post on 28-Mar-2022
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Dragonfly Ripple 5 kiwi fruits – peeled 1/2 bag of frozen pineapple chunks 1 can of lite coconut milk drop of vanilla a pinch of salt Blend all of the above and our into the ice cream maker. Scoop, serve, or freeze in containers for later. This chartreuse-colored delight is speckled with the rich seeds of the Kiwi and looks like something that Kermit the Frog would order up at the Fair.
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Tart Cherry Coconut Ice Cream with Port Reduction. For Ice Cream, blend the following: 2 cans full fat coconut milk 1/4 c coconut butter 3 cups of pitted tart cherries 1 t salt 1/4 c honey 2 t vanilla 1 t almond extract (optional) Then put in ice cream maker until scoop-able. For reduction put the following into a small sauce pan: 2 cups porto 1/4 cup + of honey Simmer to dissolve honey. Then medium-boil to reduce liquid to half (1 cup should remain). Let cool for a spell, then pour over scooped ice cream.
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Salted Chocolate – Cacao Crunch – Ginger Chunk Coconut 2 cans full fat coconut milk 1/2 cup shredded coconut 1/2 cup cacao powder 1/3 cup honey 1/3 cup coconut oil 2 tsp sea salt 1/8 – 1/4 cup cacao nibs 1/2 – 3/4 cup candied ginger – chopped Mix all but the candied ginger in the blender until smooth. Pour into ice cream maker to let it get icy-creamy for approx. 20-25 mins, then add in the candied ginger. Remove from the ice cream maker when thick enough to serve and store.
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Armed with my cuisinart, sorbet comes in a close second when I need to create something edibly amazing. Here are two flavors that are like ambrosia to the palates of those you share them with. Apricot-Honey-Ginger-Cinnamon Sorbet 15 apricots 1/2 cup honey juice of 1 lime pinch of salt dash or two of cinnamon small chunk of ginger. 1/2 cup frozen mango chunks 1 cup water Persimmon- Pear-Ginger Sorbet 10 persimmons Fresh juice of 4-5 pears +inch of ginger (or more) (should have 2 cups of liquid) Directions: Blend ingredients in the blender until smooth. Pour into frozen ice cream maker tub for 20-30 minutes, until it firms up to a non-soupy thickness that’s readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Chocolate-Cacao-Doublemint-Coconut 1/2 cup coconut flakes 2 cans full fat coconut milk 1/2 cup coconut oil 1/2 – 3/4 cup packed fresh mint leaves 1/4 – 1/2 cup chocolate powder 1/4 – 1/2 cup honey pinch of salt 1/4 cup (or less) of cacao nibs Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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MangoMango–Ginger–Cinnamon–Dream Serve with a hammock. 2 cans of coconut milk 1/2 cup coconut oil 1/2 cup coconut butter pinch of salt 1/4 cup coconut flakes 1/4 cup raw honey 1 large bag of frozen mango chunks (organic) 1 large fresh mango (or 2) 1.5″ of fresh ginger 2-3 teaspoons of cinnamon (more or less, depending on overall marriage of flavors) Blend all ingredients until smooth and pour into frozen ice cream maker tub (may have to do 2 batches). Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Rose Petal A rose by any other spoonful would be just as sweet… 2 cans full fat coconut milk 1/2 cup coconut flakes 1/2 cup coconut oil 1/4 – 1/2 cup honey pinch of salt 1 – 1 1/2 cup (packed) rinsed fresh, smelly rose petals 1/4 cup rose water Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately. Everything will be coming up rosy.
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Dragonfly Ripple 5 kiwi fruits – peeled 1/2 bag of frozen pineapple chunks 1 can of lite coconut milk drop of vanilla a pinch of salt Blend all of the above and our into the ice cream maker. Scoop, serve, or freeze in containers for later. This chartreuse-colored delight is speckled with the rich seeds of the Kiwi and looks like something that Kermit the Frog would order up at the Fair.
3
Tart Cherry Coconut Ice Cream with Port Reduction. For Ice Cream, blend the following: 2 cans full fat coconut milk 1/4 c coconut butter 3 cups of pitted tart cherries 1 t salt 1/4 c honey 2 t vanilla 1 t almond extract (optional) Then put in ice cream maker until scoop-able. For reduction put the following into a small sauce pan: 2 cups porto 1/4 cup + of honey Simmer to dissolve honey. Then medium-boil to reduce liquid to half (1 cup should remain). Let cool for a spell, then pour over scooped ice cream.
4
Salted Chocolate – Cacao Crunch – Ginger Chunk Coconut 2 cans full fat coconut milk 1/2 cup shredded coconut 1/2 cup cacao powder 1/3 cup honey 1/3 cup coconut oil 2 tsp sea salt 1/8 – 1/4 cup cacao nibs 1/2 – 3/4 cup candied ginger – chopped Mix all but the candied ginger in the blender until smooth. Pour into ice cream maker to let it get icy-creamy for approx. 20-25 mins, then add in the candied ginger. Remove from the ice cream maker when thick enough to serve and store.
5
Armed with my cuisinart, sorbet comes in a close second when I need to create something edibly amazing. Here are two flavors that are like ambrosia to the palates of those you share them with. Apricot-Honey-Ginger-Cinnamon Sorbet 15 apricots 1/2 cup honey juice of 1 lime pinch of salt dash or two of cinnamon small chunk of ginger. 1/2 cup frozen mango chunks 1 cup water Persimmon- Pear-Ginger Sorbet 10 persimmons Fresh juice of 4-5 pears +inch of ginger (or more) (should have 2 cups of liquid) Directions: Blend ingredients in the blender until smooth. Pour into frozen ice cream maker tub for 20-30 minutes, until it firms up to a non-soupy thickness that’s readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Chocolate-Cacao-Doublemint-Coconut 1/2 cup coconut flakes 2 cans full fat coconut milk 1/2 cup coconut oil 1/2 – 3/4 cup packed fresh mint leaves 1/4 – 1/2 cup chocolate powder 1/4 – 1/2 cup honey pinch of salt 1/4 cup (or less) of cacao nibs Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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MangoMango–Ginger–Cinnamon–Dream Serve with a hammock. 2 cans of coconut milk 1/2 cup coconut oil 1/2 cup coconut butter pinch of salt 1/4 cup coconut flakes 1/4 cup raw honey 1 large bag of frozen mango chunks (organic) 1 large fresh mango (or 2) 1.5″ of fresh ginger 2-3 teaspoons of cinnamon (more or less, depending on overall marriage of flavors) Blend all ingredients until smooth and pour into frozen ice cream maker tub (may have to do 2 batches). Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Rose Petal A rose by any other spoonful would be just as sweet… 2 cans full fat coconut milk 1/2 cup coconut flakes 1/2 cup coconut oil 1/4 – 1/2 cup honey pinch of salt 1 – 1 1/2 cup (packed) rinsed fresh, smelly rose petals 1/4 cup rose water Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately. Everything will be coming up rosy.
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