Ice Cream Recipes - Love.Life.Art.Work
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1 Life a la mode: Heavenly Coconut Ice Cream Recipes In this collection you’ll find the most popular and memorable flavors of the day – the fresh organic concoctions spun round in my blender and ice cream maker, inspired by the seasonal delights and those made up in spontaneous conversations, dreamtime, or while hiking. The flavors are simple and true, and that is what makes these recipes so beautiful: the honesty of the ingredients combine in cocreative resonance to entice and enchant the palate and the soul, spoon by blissed spoon. Use organic ingredients, moan like never before, and share the sweetness with people you love. Just like honey,
Transcript of Ice Cream Recipes - Love.Life.Art.Work
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Dragonfly Ripple 5 kiwi fruits – peeled 1/2 bag of frozen pineapple chunks 1 can of lite coconut milk drop of vanilla a pinch of salt Blend all of the above and our into the ice cream maker. Scoop, serve, or freeze in containers for later. This chartreuse-colored delight is speckled with the rich seeds of the Kiwi and looks like something that Kermit the Frog would order up at the Fair.
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Tart Cherry Coconut Ice Cream with Port Reduction. For Ice Cream, blend the following: 2 cans full fat coconut milk 1/4 c coconut butter 3 cups of pitted tart cherries 1 t salt 1/4 c honey 2 t vanilla 1 t almond extract (optional) Then put in ice cream maker until scoop-able. For reduction put the following into a small sauce pan: 2 cups porto 1/4 cup + of honey Simmer to dissolve honey. Then medium-boil to reduce liquid to half (1 cup should remain). Let cool for a spell, then pour over scooped ice cream.
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Salted Chocolate – Cacao Crunch – Ginger Chunk Coconut 2 cans full fat coconut milk 1/2 cup shredded coconut 1/2 cup cacao powder 1/3 cup honey 1/3 cup coconut oil 2 tsp sea salt 1/8 – 1/4 cup cacao nibs 1/2 – 3/4 cup candied ginger – chopped Mix all but the candied ginger in the blender until smooth. Pour into ice cream maker to let it get icy-creamy for approx. 20-25 mins, then add in the candied ginger. Remove from the ice cream maker when thick enough to serve and store.
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Armed with my cuisinart, sorbet comes in a close second when I need to create something edibly amazing. Here are two flavors that are like ambrosia to the palates of those you share them with. Apricot-Honey-Ginger-Cinnamon Sorbet 15 apricots 1/2 cup honey juice of 1 lime pinch of salt dash or two of cinnamon small chunk of ginger. 1/2 cup frozen mango chunks 1 cup water Persimmon- Pear-Ginger Sorbet 10 persimmons Fresh juice of 4-5 pears +inch of ginger (or more) (should have 2 cups of liquid) Directions: Blend ingredients in the blender until smooth. Pour into frozen ice cream maker tub for 20-30 minutes, until it firms up to a non-soupy thickness that’s readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Chocolate-Cacao-Doublemint-Coconut 1/2 cup coconut flakes 2 cans full fat coconut milk 1/2 cup coconut oil 1/2 – 3/4 cup packed fresh mint leaves 1/4 – 1/2 cup chocolate powder 1/4 – 1/2 cup honey pinch of salt 1/4 cup (or less) of cacao nibs Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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MangoMango–Ginger–Cinnamon–Dream Serve with a hammock. 2 cans of coconut milk 1/2 cup coconut oil 1/2 cup coconut butter pinch of salt 1/4 cup coconut flakes 1/4 cup raw honey 1 large bag of frozen mango chunks (organic) 1 large fresh mango (or 2) 1.5″ of fresh ginger 2-3 teaspoons of cinnamon (more or less, depending on overall marriage of flavors) Blend all ingredients until smooth and pour into frozen ice cream maker tub (may have to do 2 batches). Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Rose Petal A rose by any other spoonful would be just as sweet… 2 cans full fat coconut milk 1/2 cup coconut flakes 1/2 cup coconut oil 1/4 – 1/2 cup honey pinch of salt 1 – 1 1/2 cup (packed) rinsed fresh, smelly rose petals 1/4 cup rose water Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately. Everything will be coming up rosy.
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Dragonfly Ripple 5 kiwi fruits – peeled 1/2 bag of frozen pineapple chunks 1 can of lite coconut milk drop of vanilla a pinch of salt Blend all of the above and our into the ice cream maker. Scoop, serve, or freeze in containers for later. This chartreuse-colored delight is speckled with the rich seeds of the Kiwi and looks like something that Kermit the Frog would order up at the Fair.
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Tart Cherry Coconut Ice Cream with Port Reduction. For Ice Cream, blend the following: 2 cans full fat coconut milk 1/4 c coconut butter 3 cups of pitted tart cherries 1 t salt 1/4 c honey 2 t vanilla 1 t almond extract (optional) Then put in ice cream maker until scoop-able. For reduction put the following into a small sauce pan: 2 cups porto 1/4 cup + of honey Simmer to dissolve honey. Then medium-boil to reduce liquid to half (1 cup should remain). Let cool for a spell, then pour over scooped ice cream.
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Salted Chocolate – Cacao Crunch – Ginger Chunk Coconut 2 cans full fat coconut milk 1/2 cup shredded coconut 1/2 cup cacao powder 1/3 cup honey 1/3 cup coconut oil 2 tsp sea salt 1/8 – 1/4 cup cacao nibs 1/2 – 3/4 cup candied ginger – chopped Mix all but the candied ginger in the blender until smooth. Pour into ice cream maker to let it get icy-creamy for approx. 20-25 mins, then add in the candied ginger. Remove from the ice cream maker when thick enough to serve and store.
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Armed with my cuisinart, sorbet comes in a close second when I need to create something edibly amazing. Here are two flavors that are like ambrosia to the palates of those you share them with. Apricot-Honey-Ginger-Cinnamon Sorbet 15 apricots 1/2 cup honey juice of 1 lime pinch of salt dash or two of cinnamon small chunk of ginger. 1/2 cup frozen mango chunks 1 cup water Persimmon- Pear-Ginger Sorbet 10 persimmons Fresh juice of 4-5 pears +inch of ginger (or more) (should have 2 cups of liquid) Directions: Blend ingredients in the blender until smooth. Pour into frozen ice cream maker tub for 20-30 minutes, until it firms up to a non-soupy thickness that’s readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Chocolate-Cacao-Doublemint-Coconut 1/2 cup coconut flakes 2 cans full fat coconut milk 1/2 cup coconut oil 1/2 – 3/4 cup packed fresh mint leaves 1/4 – 1/2 cup chocolate powder 1/4 – 1/2 cup honey pinch of salt 1/4 cup (or less) of cacao nibs Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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MangoMango–Ginger–Cinnamon–Dream Serve with a hammock. 2 cans of coconut milk 1/2 cup coconut oil 1/2 cup coconut butter pinch of salt 1/4 cup coconut flakes 1/4 cup raw honey 1 large bag of frozen mango chunks (organic) 1 large fresh mango (or 2) 1.5″ of fresh ginger 2-3 teaspoons of cinnamon (more or less, depending on overall marriage of flavors) Blend all ingredients until smooth and pour into frozen ice cream maker tub (may have to do 2 batches). Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately.
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Rose Petal A rose by any other spoonful would be just as sweet… 2 cans full fat coconut milk 1/2 cup coconut flakes 1/2 cup coconut oil 1/4 – 1/2 cup honey pinch of salt 1 – 1 1/2 cup (packed) rinsed fresh, smelly rose petals 1/4 cup rose water Blend all ingredients until smooth and pour into frozen ice cream maker tub. Spin until it firms up to a non-soupy thickness, readily spoonable. Scoop into individual serving containers and freeze, or serve immediately. Everything will be coming up rosy.
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