Coconut Ice Cream with Berries

My mom is staying with us right now, which means I have a shopping and swimming partner, a helper in the kitchen, and a beautifully freckled hand and arm model. Thanks, Mom. I decided to experiment with making some non-dairy, fresh, healthy, and hopefully yum-o-licious ice cream, and it turned out quite tasty. But…I don’t remember how much of each ingredient I put in. I’ll give you general instructions, and you can mix it up to your taste!

Step 1:

Scrape out the meat from 2 young thai coconuts. If you need some tips on opening coconuts, you can read my post How to Open a Coconut .

Step 2:

Blend together coconut meat, almond milk (you could probably use any milk, but I liked the way almond milk turned out), agave nectar (liquid sweetener blends up the best), and vanilla extract. (The coconut meat and almond milk have already been blended together in this picture).

Note:

Put in less sweetener, vanilla, and almond milk than you think you’ll need, because you can always add more. You can also add fruit to the blender if you like. I think I’ll try adding some pineapple or strawberries one of these days.

Step 4:

After you’ve blended everything and the flavor and sweetness suit your fancy, pour the finished mixture into your ice cream tub and follow the ice cream maker instructions! You could also put it in the freezer until hard if you don’t have an ice cream maker.

Here’s my mom, pourin’ in the ice.

My mom again, pourin’ in the rock salt. Thanks, Mom, for bending over and doing all the work while I stand around taking pictures and giving orders.

Ahh, the finished product. I put some fresh raspberries and blueberries (and a mint leaf) on top of the ice cream when it was time to serve it, which created the perfect balance of flavors. The recipe I made, with 2 coconuts, made almost exactly 5 small servings. I definitely plan to make some more of this and experiment with other flavors!

The Recipe, Condensed:

• Meat from 2 Young Thai Coconuts
• Agave Nectar
• Vanilla Extract (or scraped vanilla beans)
• Almond Milk

Blend All Ingredients until smooth and creamy. Use only enough almond milk to get the coconut to blend into a creamy mixture. Add agave nectar and vanilla extract sparingly until you reach the desired flavor and sweetness. Put the mixture into an ice cream maker and follow instructions, or place in the freezer until hard. This recipe tastes best with some fresh berries (or some other topping)!

Related Articles:

• Almost Ambrosia: Make that fruit salad a little fancier!
• Chocolate & Vanilla Pudding: Dairy free pudding made from coconut meat: YUM!
• Intensely Dark Chocolate Bites: So delicious and so chocolatey
• Pineapple Coconut Smoothie: Delicious and Nutritious