Coconut Amaretto Ice Cream

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This ice cream recipe is dairy-free and completely yummy. Since coconut milk is fatty (like dairy) it makes a tasty ice cream and good general substitute for dairy milk in recipes when the fat content seems important. It will take a little longer than a dairy ice cream to thicken. Regular coconut milk can also be used, but I think it is almost too fatty.

2 cans light coconut milk
4 oz. agave nectar
2 heaping teaspoons cocoa powder
1 T cardamom powder
1.5 oz. amaretto
1/2 c. fine shredded coconut

1. Mix cocoa powder and agave nectar together into paste. Add a splash of hot water if needed to wet the cocoa powder so it will mix well.
2. Whisk into coconut milk, adding cardamom and amaretto.
3. Pour into bowl of ice cream maker (I used a Cuisinart - the type where the bowl lives in your freezer and is always frozen and ready to use) and turn on.
4. When mixture is starting to thicken, add shredded coconut through the top.
5. Let mix until you reach desired thickness. May take 30-40 minutes.
6. Eat right away and freeze any extra. This recipe actually freezes better than the dairy ice cream I've made. No pick-axe necessary the next day.

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This page contains a single entry by Emma published on November 28, 2008 3:00 PM.

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