Coconut Ice Cream

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

A rich nondairy frozen treat

For an alternative frozen dessert which is lower in fat see the "Cinnamon Rice Dream® Ice Carbohydrate

Dietary Fiber g

Protein g

Cream" recipe

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

CUSTARD

/ teaspoon lecithin

pinch sea salt

ounces coconut milk

cup water

cup almonds blanched raw

/ teaspoon vanilla extract

(

use / cup almonds with their skins)

if you don't have blanched almonds

GARNISH

/ cup brown rice syrup

tablespoons coconut shreds

teaspoon lemon zest

(from half a lemon)

/ cup light agave nectar syrup (or maple syrup)

tablespoons organic light granulated sugar

Blend all custard ingredients (except vanilla) at a very high speed until nuts are completely pureed (not gritty) and

mixture is smooth

Part way through the blending turn off the machine and use a spatula along the sides of the blender to dislodge

any nuts or other ingredients that might be clinging to the inside walls This should reduce the number of

unblended bits in the final custard mixture

Total time for blending should be about minutes at high speed or longer for blenders that blend at lower speeds

Transfer mixture to a sauce pan and heat over medium heat to thicken custard Mix frequently with a wire whisk

Heat at low simmer for about minutes Mix in vanilla extract

It is best to freeze ice cream custard when the custard is cold If the mixture is too warm some ice cream makers

will not be able to fully freeze the mixture Therefore in general it is recommended that the mixture be

refrigerated before it is placed in the ice cream maker

When freezing the custard in an ice cream maker follow the manufacturer's direction for freezing In general

freezing takes approximately minutes but this will vary depending upon the machine ingredients and

temperature of the mixture

If you do not have an ice cream maker start with the refrigerated mixture and pour into a large rectangular pan

freeze until solid (but not hard) and blend again Freeze in a regular bowl Remove from freezer about

minutes before serving

Garnish individual servings with coconut and lemon zest Makes about cups

VARIATIONS:

As the sweetener any combination of unrefined sweeteners (maple syrup brown rice syrup barley malt syrup

agave syrup etc) can be used and in varying amounts depending on your tastes (see "Dessert Notes" for more

information about sweeteners)

Use various flavorings in place of or in combination with the vanilla extract such as other extracts liqueurs

juices syrups fruit cocoa or carob

Add toasted chopped nuts while in the ice cream maker to make a chunky style ice cream

To reduce the fat content replace part of the coconut milk with water and use some coconut extract to taste

Could also leave out the almonds This will produce more of a sorbet texture (similar to ice milk) rather than an

ice cream texture

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

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Desserts Of Vitality