Time for September's Improv Cooking Challenge!
The theme for this month is milk and honey. I originally was planning to make a cake, but ice cream won the battle. Ice cream winning with me is always a bit or a surprise for me considering cake would almost always be my first choice.... except ice cream cake...blah.
Recently, I have seen a bunch of different recipes using coconut milk as an ice cream base. I love coconut milk and thought that that was a perfect occasion to give it a try. I whipped up the base very quickly during an afternoon at our cottage in Door County. I used an immersion blender because we do not have a stand blender up there, but I think either would work just fine. I also opted to use honey as a sweetener over sugar and added a bit of cinnamon. The ice cream took about 5 hours to freeze and needed a few minutes on the counter before scooping. Even though it is getting a little cool for ice cream in Wisconsin it is nice to have a quick treat that can be whipped up when the craving hits!
We are getting ready for a fun filled weekend our nephew's birthday party, visiting friends in Lake Geneva and (hopefully) a Packer win! Tune in tomorrow for a special post on an amazing tailgate party and giveaway!
Stay tuned for next month's recipe using Peanut Butter and Chocolate!
14 oz can full-fat coconut milk
1/4 cup honey
1/4 cup cocoa powder
1/8 tsp cinnamon
Combine all ingredients in a large bowl and blend with an immersion blender (you could also use a regular stand blender). Transfer ice cream to a freezer safe container. Place in the freezer for 4-6 hours, or until firm. Once firm, remove and serve (it may need to sit for a few minutes before it scoops easily).