Wednesday, May 20, 2009

Homemade Coconut Ice Cream in a Ziplock Bag




1 cup coconut milk*
1 tsp vanilla
3/8 cup (6 or 7 tbsp) sugar
optional flavorings of your choice

ice
rock salt (abt 6 tbsp)
quart-sized ziplock bag
gallon-sized ziplock bag
newspaper or hotpads
packing or duct tape (if using newspaper)

*Use partial combination of coconut milk and rice milk for fewer calories or milder coconut flavor.

Pour milk, vanilla (or other flavoring of your choice), and sugar in quart sized bag. Remove as much air as possible and seal it. Place a layer of ice cubes and rock salt in gallon sized bag and put in quart sized bag in. Surround with additional layers of ice and rock salt until full. Seal bag. If using newspaper and tape (to keep your hands from getting cold) wrap in several layers of paper and tape shut. If using hot pads use the gloved pads. Shake bag vigorously for 15 minutes or until ice cream is hardened. Remove quart sized bag, rinse salt off very quickly (so ice cream doesn't melt) in cold water. Eat straight from the bag or transfer it to a bowl.

This turned out to be delicious! Coconut has been my favorite flavor of ice cream for a long time. The flavor was a little strong for the kids so I recommend using a blend of coconut and rice milk for kids with a strong sense of taste. (My kids sure need the calories from the coconut milk though!)

[ETA 3/16/12]: This recipe is included in my new book, Barrett's Unusual Ice Cream Party.

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