Coconut Ice Cream, Coconut Horchata Ice Cream, AND Coconut Lime Ice Cream (Recipes #164, #165, AND #166)

        I love ice cream! I think I made homemade ice cream in primary school before, but never at home. I followed the directions in the Vegan for Everybody cookbook for the coconut ice cream and I think it turned out very well.

I started by making the base of the coconut ice cream, which consisted of coconut milk, sugar, corn syrup, salt, and vanilla extract. When that was finished simmering on the stove, I added in a small amount of coconut milk with cornstarch. I let that cool for a minute before I blended it together in a blender. I transferred it to the fridge, where it sat for about 8 hours.

        I do not have an ice cream maker, so I had to improvise. I used the two bag method where the large bag contains ice and salt and the little bag contains the ice cream base. I shook the bags together for about 10 minutes. I transferred the ice cream base out of the little bag into a container and placed it in the freezer for at least 24 hours.

This ice cream was delicious! It wasn’t the creamiest ice cream that I ever had, but it was very good for the method I had to use to make the ice cream. Also, the crystals that formed were very large crystals. The texture could use some improvement, but I think it would have been better in an ice cream maker.

There were two other variations of this ice cream in the cookbook. One used cinnamon flavors and one used lime. All of the ice creams were delicious. My favorite one was the coconut horchata ice cream followed by the lime one and lastly the original. I liked giving this process a try, but I don’t think I will make the ice creams again unless I get an ice cream maker.

Taste: 8/10

Level of difficulty: 1/5

Notes for next time: This would be better in an ice cream maker.