The other day we had a blast making ice cream for the first time using an idea I found at Kaboose Crafts. On our shopping trip for ingredients, I turned it into a guessing game. As we picked each item, I heightened the anticipation by telling her we were going to try a new recipe and she will be so surprised. Her eyes lit up each time and, with every item, she modified her guess to no avail. Since she has never made ice cream, the rock salt did not give away the mystery.
While we were making the ice cream, a recipe from Rachel's Recipe Box, the guessing game started anew. While stirring, Pamela thought of pudding, so I encouraged her that she was very close! Even while putting ice in the Ziploc bag, she went through a guess or two before she figured it out. We all enjoyed the ice cream and found that this handmade, homemade way of making ice cream promotes fun and emotion sharing.
Coconut Chocolate Chunk Ice Cream
2 14-ounce cans coconut milk
1/4 cup cocoa powder
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon xanthum gum
1/2 cup gf/cf chocolate chips/chunks
1 pint Ziploc bags
1 gallon Ziploc bags
2/3 cup rock salt
canister or coffee can (optional)
Put first five ingredients in a bowl and stir with a whisk until smooth and creamy. Put half of the mixture into a pint-sized Ziploc bag. Add half of the chocolate chips/chunks to the bag. Zip the bag tight. You may want to double bag it. Put half of the rock salt in a gallon-sized Ziploc bag and fill the bag half full of ice. Put the pint bag inside the gallan bag containing the rock salt and ice. Zip the bag. Gently flip, toss, rock, twist, shake the bag until the ice cream texture meets the consistency you prefer.
For another RDI variation the next day, double-bag the remaining mixture and place it in a canister with the remaining rock salt and more ice. The freeze will happen faster because ingredients stored in the refrigerator are closer to the desired temperature. Roll the canister back and forth as a game and see if the child can guess what is inside the canister. Kaboose recommends using coffee cans, but all I had onhand was a sugar canister. With a bigger group of kids, a large can, and plenty of duct tape, you can try playing kick the can.
Now, we are taking time to reflect upon this experience to imagine other recipes for ice cream. Pamela has already chosen Strawberry Coconut Ice Cream for our next batch.
yum.. i've never used the xanthym gum in it...i wonder what that does in ice cream.
Wow that looks great. Have you tried making it with almond milk? I don't know if I could get G to try coconut milk.
i'll answer on that one too... no.. it turns out like ice but coconut milk looks and has the mouth feel of real ice cream so you won't know really that there is much coconut milk in there. you need the fat
I think the xanthum gum helps thicken it.
I agree with Queen Mum. You need something to make it creamy and fatty.
(1) What you could do is find a recipe with milk and cream. Then, substitute the almond milk for milk and the creamiest part of coconut milk for the cream.
(2) The recipe to which I linked stated that chocolate flavors has the strongest taste of coconut. Maybe you could try a fruity version first.
(3) With some recipes, you first make a custard, heated and stirred.
(4) You could also try soy cream as is suggested at Vegan Ice Cream. I have seen that in stores, too.
Pamela has such a great sense of humor. thank you for sharing. Sincerely, dianeG.
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