Thursday, August 02, 2007

Success! Vegan Coconut Ice Cream

Much appreciation goes to A Vegan Ice Cream Paradise for providing the basic recipe I needed to get a rich and creamy non-dairy ice cream out of my ice cream maker.

I modified her Coconut Squared recipe, using 2 cans of Y&Y brand unsweetened, sulphite-free coconut milk from Thailand (at a hefty 34g of fat/200mL serving), Bob's Red Mill's Arrowroot Starch (which my local Loblaws currently stocks), omitting the coconut extract and coconut flakes, and adding chocolate chunks. The chocolate chunks were surprisingly overpowering, and I think I won't be using them again. Perhaps next time I'll add some frozen strawberry chunks from my recent picking-adventures instead.



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