Spicy Thai Coconut Milk "Ice Cream"

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

1. Combine all ingredients except the peanut butter, in a high-speed blender, blending until smooth.
2. Pulse the peanut butter in for a few seconds to blend.
3. Pour into a bowl and chill completely in the refrigerator until ready to use.
4. Pour into an ice cream machine, following the manufacturer's instructions.
5. Freeze for at least a few hours for the ice cream to firm up before serving.

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Sweet Basil Ice Cream

I love working in an office where people bring in fresh produce from their gardens to share, I get to try things I wouldn't normally buy! This week I got a couple varieties of basil (cinnamon, lemon) and some mint (chocolate) which I decided to incorporate into ice cream! Jeni's Splendid Ice Creams book to the rescue!

I've found Jeni's ice creams to be the best homemade recipes I've had, sweet and creamy and oh so scoopable. I've seriously stopped turning elsewhere and will instead try to adapt other recipes to her general ice cream base. I made a couple tweaks to her Sweet Basil & Honeyed Pine Nut Ice Cream from the book, even making it with chocolate mint instead of basil here. With that said, I think any variety of basil would be lovely to change up the flavor and mint would be equally fantastic.

Sweet Basil Ice Cream

Adapted from Jeni's Splendid Ice Creams

Ingredients

• 2 1/4 C milk, 2 tbsp reserved
• 3 tbsp cornstarch
• 1 1/2 oz. cream cheese, softened
• 1/4 tsp salt
• 1 C cream
• 2 tbsp light corn syrup
• 1/2 C sugar
• 1/2 C basil or mint leaves, torn

Method

1. In a small bowl, combine 2 tbsp milk with the cornstarch. In a large bowl, combine the cream cheese and salt.
2. Combine the rest of the milk, cream, corn syrup, and sugar in a large saucepan over medium-high heat. Bring to a full boil and boil for 4 minutes. Remove from heat and add the cornstarch mixture, stirring well.
3. Return to heat, resume boil, and boil for 1 minute, stirring carefully. The mixture will bubble up during this time.
4. Pour the hot mixture over the cream cheese, whisking to incorporate the cream cheese. Add the basil or mint. Pour the mixture into a zip bag and submerge in ice water until cooled completely, about 30 minutes, or cool and refrigerate overnight.
5. Strain out the basil/mint and pour into an ice cream maker, following the manufacturer's instructions.

This ice cream is light and not overly sweet. The flavor of the herb comes through subtly and goes well with the sweet cream flavor, making a great summer dessert.

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Jeni's Splendid Vanilla Bean Ice Cream

Is it just me or does "artisan" ice cream seem to be one of the next big things? It's nearly summer, so it only makes sense that people are starting out their old machines to try a new recipe or taking a trip to a local scoop shop.

I'm on the bandwagon now too...after hearing such great things about Jeni's Splendid Ice Creams at Home cookbook and scoop shops in Ohio, I had to check it out. I got the cookbook from the library, gathered the ingredients, and set out to make a simple vanilla bean ice cream, a true litmus test for any ice cream recipe.

Let me make something very clear: it doesn't matter if you're on a diet or a diehard Breyer's fan or whatever the excuse may be. You must try this ice cream! It is hands down, the best ice cream I've ever had. It's super creamy and rich, full of flavor (the cream, the vanilla, the sweetness), and simply heaven in scoop form!

Jeni's Ugandan Vanilla Bean Ice Cream

Find a scoop shop or where to buy in your area: Jeni's Splendid Ice Creams

Buy the book: Jeni's Splendid Ice Creams at Home

Try some recipes (click through): How to Make Ice Cream Like an Artisan

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ricotta ice cream

Giada De Laurentiis is one of my favorite chefs. Every recipe of hers I've tried has been amazing. So when I watched her make this ricotta ice cream on her show a while back, I just had to try it for myself.

The ice cream base itself is really easy to make and the whole recipe comes together in no time. Here's a link to her recipe (I didn't bother making the chocolate filled cones, as I usually enjoy my ice cream in a bowl). I used 2% milk instead of whole since that's what I have on had.


The ice cream does have a strange, grainy texture to it from the ricotta cheese. It's a bit hard to get over I think, but the flavor of the ice cream with the chocolate chips goes together nicely.

I accidentally bought double the amount of ricotta cheese because I couldn't remember if the recipe called for 15 ounces or more. I think I'm going to make a blueberry ricotta ice cream next with all those frozen blueberries I've got. I'm definitely looking forward to trying that batch!

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