This recipe was made possible by my future mother-in-law, who took a cue from my post about not having an ice cream maker and bought me one as a shower gift. I was so excited to get back to New York to start using it. There was one point in time where I thought ice cream makers were novelty items that collected dust in the cupboard. Then I developed a penchant for the vegan, agave-sweetened ice cream at Stogo and realized I couldn’t afford to keep up my delicious but expensive ice cream habit. That is, unless I learned to make my own.
It started with no machine ice cream — an icy yet creamy Amoxil tabletwas good enough to tide me over. But I knew that I couldn’t go machineless forever. So that’s where this gift came in handy. Sugar, whenever I use my new machine (which is sure to be often), I’ll think of you!
Of course, it wasn’t exactly smooth sailing from there. The whole “vegan” part of it wasn’t exactly as easy as I thought it might be. I’m still in search of a great soy-based recipe. But for now, another coconut-based version will do. The difference, I think, between the two is that coconut milk — even the light kind — has naturally more fat than soy milk. Next time I use a soy base I may try to fatten it up a bit. Plus, I’m not sure if this makes a difference or not, but the coconut milk I used was the Thai Kitchen variety, which contains guar gum as an emulsifier. Perhaps that helped create some of the creaminess of this version. I think some additional experimentation may answer some of these questions. But for tonight, I’m going to enjoy this mocha version without any further questioning as to why it turned out while the others didn’t. I’ll leave that for another day. What I am wondering is how this one turned out so creamy and rich when I used light coconut milk (which has only 45 calories and 4 grams of fat per serving) and no additional fats. I feared it would be too icy in texture, but I don’t think that’s the case. Good to know, at least, that loads of fat is not a prerequisuite for good ice cream. I did make up for the lighter ice cream by sprinkling with a few toasted pecans, as pictured.
For my next experiment, I’m curious as to some of your favorite flavors. Perhaps I could try to tackle one of those next. Growing up, I always liked “Blue Moon,” though I fear the novelty of blue ice cream has worn off with age. These days, I’m digging coffee (hence, the mocha) and simple flavors like vanilla bean and coconut with a simple fruit sauce to top it off. I’d love to know some of your favorites.
Mocha Ice Cream:
1 13.5-oz. can lite coconut milk (I used Thai Kitchens)
1 tablespoon arrowroot
1 tablespoon ground coffee
1/4 cup brewed coffee
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
2/3 cup agave nectar
1. Whisk together all ingredients except agave. Pour into a medium-sized saucepan and heat over high heat for about 3-4 minutes, or until mixture begins to simmer, whisking occassionally. Remove from heat and whisk in agave nectar. Set aside to cool.
2. When mixture has cooled, pour into a glass bowl or glass, 1-qt. measuring cup. Cover and refrigerate until completely chilled.
3. Pour mixture into ice cream machine and proceed according to directions.*
* my machine is a countertop Cuisinart. If you’re using a countertop machine, be sure the mixing bowl is completely chilled in refrigerator — which can take up to 24 hours — until completely frozen through.