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!
If you want to join the fun of the Improv Cooking Challenge visit Lesa of Edesia's Notebook for details!
Stay tuned for next month's recipe using Peanut Butter and Chocolate!
Ingredients
14 oz can full-fat coconut milk
1/4 cup honey
1/4 cup cocoa powder
1/8 tsp cinnamon
Pinch salt
Instructions
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).
Too funny how we both used coconut milk in a frozen treat, and we both live in chilly Wisconsin! :) Lake Geneva's not too far from me; in fact my daughter has a field trip there in October. Your ice cream sounds awesome; definitely going to have to try it. Thanks for participating this month.
ReplyDeleteLove homemade ice-cream. The imagination is limitless. Catherine xo
ReplyDeleteLooks delicious! Will try to make a batch tonight after work.
ReplyDeleteI have been thinking about trying an ice cream with coconut milk, especially since I became addicted to a $7/pint variety in my local natural foods market...that's too expensive a habit for my blood! I am so glad to have your recipe now!
ReplyDeleteOh so simple, but looks oh so sinful! I can see I must try coconut milk in an ice cream. I'm pinning your recipe to my sweet board!
ReplyDeleteYummy! Coconut + chocolate ice cream sounds delicious. I'm so glad I wasn't the only person to make an ice cream, I was worried that everyone had gotten into full Fall mode already!
ReplyDeleteCoconut milk is sooo good. I haven't tried it in ice cream, but you have just convinced me....this looks so creamy, chocolate-y, and good! Great choice for Milk and Honey. :D
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