We had the most amazing vegan coconut milk gelato while on vacation--creamy, full flavored, and decadent, I knew I had to give it a try at home! I found a couple recipes for coconut milk ice cream online, but I really wanted a no cook recipe so I could eat it a few hours later. I also wanted to try a spicy peanut flavor like I had previously made from the Jeni's Splendid Ice Creams at Home book. I mashed up a couple recipes, threw in some fun ingredients and went for it!
And away we go!!...
Spicy Thai Coconut Milk "Ice Cream"
Ingredients
- 1 15oz can full fat coconut milk
- 1/4 C agave nectar
- 2 tsp Sriracha
- 1/4 tsp salt
- 1 tbsp arrowroot
- 2 tbsp crunchy peanut butter
Method
- Combine all ingredients except the peanut butter, in a high-speed blender, blending until smooth.
- Pulse the peanut butter in for a few seconds to blend.
- Pour into a bowl and chill completely in the refrigerator until ready to use.
- Pour into an ice cream machine, following the manufacturer's instructions.
- Freeze for at least a few hours for the ice cream to firm up before serving.
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