Frosty Friday! Coconut Ice Kream

Right now it’s hot in CT, actually it’s hot everywhere on the east coast and since I had both yesterday and today off I decided to take on the mission of making dairy-free ice cream (hence kream).  Why dairy-free you ask?  My sister-in-law is lactose intolerant, and apparently I am too, but not nearly as bad, plus I thought it would be a fun challenge since I’ve never made anything like it before!

Regular custard based ice cream uses cream, milk, eggs, and sugar, so what should I use?  Tofu of course!  I’ve seen Tofutti in the grocery store but have never actually tried it but I needed something that would give the ice kream a stable base and smooth texture.  Next cream of coconut would provide both the sweetness and flavor.  The coconut milk I just added at the end to thin the mixture out a bit.

I told two people about my experiment and both of them replied that my tofu ice kream sounded disgusting, after all, tofu in general isn’t very tasty, and I have to admit that I was a bit skeptical too.

But when I taste-tested my ice kream base before letting it chill in the freezer  I knew that my peanut gallery was going to be wrong about my tofu experiment, at least taste-wise!

I was a little worried about whether the mixture would be scoopable after being churned and frozen or if it would be solid like a rock.  When I pulled it out of the freezer in the morning and took a spoon to it I was in luck!  It was frozen more than it was right out of the ice cream machine but it wasn’t frozen solid!

The texture is smooth and creamy with little bits of coconut throughout.  Sometimes when you make ice cream in an at-home machine the texture can come out a bit icy but that wasn’t the case!  The taste is sweet and coconuty without a  trace of tofu.  I think the mission was a success!

 

Coconut Ice Kream

A  Pink Sugar Baking Original!

Ingredients

8 oz. silken tofu (I used Nasoya Lite)

1 15 oz. can cream of coconut

1/3 cup coconut milk (I used Silk PureCoconut Vanilla)

Sweetened flaked coconut (optional)

  1. In a food processor or a blender puree the tofu until smooth.
  2. Add in the cream of coconut and coconut milk and
    puree to combine.
  3. Chill, covered in the fridge for about 2 hours.
  4. Churn in an ice cream maker according to manufacturer’s instructions.  At the very end of the churning process add the flaked coconut to the machine.
  5. Transfer ice kream to a Tupperware container and freeze in the freezer overnight.

2 thoughts on “Frosty Friday! Coconut Ice Kream

  1. I may have to go out and buy an ice cream maker just to make this Marge. I love coconut anything(especially ice cream) but have found recently that I am lactose intolerant as well. Yum!!

  2. ooh! I was so excited to see this recipe! I can’t wait to try it. Thanks for thinking of us “non dairy” folks. 🙂 I currently have tofu in the fridge and was going to use it to make some kind of healthy dinner but this looks like a way better use for it!

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