While in DC last month, we went to a tapas place in Georgetown called Bodega and stuffed ourselves silly with so many types of Spanish dishes. But I still had to end the night with a little sweet in the form of a coconut sorbet that was pure and rich and amazing. It’s the kind of dessert you think about days later.
Once back home, I was wandering around the newly rearranged grocery store near me (I can’t stand ittttttt, change sucks even though the layout is better fine, I’ll get used to it) and was looking at the different canned coconut products. There’s coconut water, coconut milk, cream of coconut… the list seems endless. But it’s good to know about all of these because you gonna need one of each to make this amazing ice cream. You will also need an ice cream maker. I am partial to my Cuisinart, but you could also use a KitchenAid attachment or whatever other brand you may have.
Dairy Free Coconut Ice Cream
- 1 cup of coconut water
- 1 13.5 ounce can of coconut milk (not light)
- 1 13.5 ounce can of cream of coconut (often found in the mixers section by the Bloody Mary mix)
- Make sure your ice cream vessel is appropriately frozen, per manufacturer’s directions.
- Chill both the coconut water and milk for several hours or overnight, but NOT the cream of coconut. It will harden into a freaking rock.
- Pour all of the ingredients into a stand mixer, or use a handheld electric one to thoroughly combine the coconut products for about two to three minutes. This infuses the mixture with some air as well for fluffiness in the final product.
- Pour the mixture into the ice cream maker and let it churn until it’s the texture of ice cream.
- Empty the ice cream into a plastic container with a lid and let ripen in the freezer for several hours or overnight.
- Scoop and enjoy! Add coconut shavings for fun, if desired.