I have certain favorite ice cream flavors which you can easily find in Sweden but that I have not been able to find here, so last summer, I thought I’d take matters into my own hands and make my own ice cream instead.
I bought a Cuisinart Ice Cream Makerand started experimenting, and I love it! I did go through my share of mishaps and not so great final results, but once you get the basics down, it is so easy to use.
And, after my recent decision to seriously cut back on dairy (see the Drink Milk post), it comes in even handier. I’ve started making “ice cream” using coconut milk instead of cream, and it is delicious (if I may say so myself). Last night, we had company over, and I decided to put a few of my favorite flavors together in one dessert and came up with this raspberry rum coconut ice cream.
You get 2 pints out of this recipe, and I store it in “real” containers I bought at a local ice cream shop.
I’m happy to say this got rave rewiews last night. Some comments were:
“this tastes like something you would get in a really fancy restaurant”
“you made this?!?”
“it’s nice with the seeds, you can tell it is made with the real thing”
“it’s so fresh, not too sweet”
More ice cream recipes (vegan and not):