I SCREAM. coconut and lime.

Ohhhh-kaaaayyyyy. Christmas is over. And I’m guessing maybe quite a few people are a little bit over it? I like christmas actually: food, wine, catch-ups and endless baking. All the things I like. But after several weeks of hand-making christmas presents in between working and all the chatting, chatting, chatting… I also very much like the day after christmas. The day when you can lay down all day, eating lollies and reading and not having to be charming ALL GUILT FREE. And that was today. And so now we don’t have to talk about christmas anymore.

Now we can talk about ice-cream. I have recently come into some frozen treat gold: my very own ice-cream machine (on loan actually, but for all intents and purposes, my own). Very exciting times! And so I have decided to celebrate by making so much ice-cream. Probably too much ice-cream. This summer it’s allllll about the frozen cream. 

And to kick off a summer of eating too many treats is this: vegan lime and coconut ice-cream. Doesn’t sound too treaty, right? Sounds kind of healthy and a bit lame, a hoverer on the edge of the dessert playground, unsure of what the cakes and chocolates will think of it. They will like it, guys, I know. Don’t worry. It’s good. 

I actually don’t really eat ice-cream very much because for some reason my stomach hates me and refuses to accept dairy. Whatevs, I am so over it. (I’m actually not.) But I am very happy to say that my stomach and my brain agree on this one. It’s creamy and soft and really tasty and I can eat bucket-loads of it without feeling ill! Hurray, hurrah, success!

And I am probably a little bit too excited about all the different ice-cream possibilities out there, all just a few hours of churning away. It’s just too bad that beach season and ice-cream season are one and the same…


Vegan Coconut and Lime Ice Cream (adapted from serious eats)

I did use an ice-cream machine for this, because it makes everything ten million times easier, but you can do without one. Just pour the mix into a tray and pop it in the freezer, breaking up the ice crystals with a fork every half-one hour. And if you have left over kaffir lime leaves and can’t think of what else to do with them, pop them in a container and freeze them until inspiration strikes. 

INGREDIENTS

1 3/4 cups coconut cream

1 3/4 cups coconut milk

1/4 cup golden syrup

3/4 cup golden castor sugar

1 tsp vanilla extract

1-2 inch piece of vanilla bean, seeds scraped

1-2 tbs vodka

 finely grated zest and juice of 3-5 limes (depending on your taste)

5 kaffir lime leaves, very finely chopped 

METHOD

In a suitably sized saucepan combine the coconut milk and cream, syrup, sugar, vanilla pod and seeds and zest. Cook over a medium heat until the mix begins to simmer. Pour into a blender and give it a quick, 30 second blast. Then transfer the mix to an airtight container, add the remaining ingredients and leave it in the fridge until it is really and truly cold (about four hours).

Now pour into your ice-cream machine- which has been patiently waiting in the freezer overnight, so it is cold enough-and churn for 45 minutes to an hour (or whenever you think it looks thick and creamy enough). 

Pour the ice-cream into whatever you want to store it in (preferably something with an airtight lid but I used a cake tin covered with glad-wrap and that works fine) and put it in the freezer. Now be very patient and wait for about five hours until the ice-cream is firm enough to be called ice-cream, rather than just very cold cream. 

 

 

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