As I scheduled this post, I noticed it was for the date of March 22. Probably no coincidence as this date happens to be the birthdate of my grandpa who passed away over 15 years ago. He LOVED ice cream and always had some in his freezer. He would yell out the old saying, “I scream, you scream, we all scream for ice cream!!” .. and scream we did as we all came running. He was also a great cook and I think him and Casey would have been two peas in a pod with all their cooking knowledge had they known each other. I can just picture the salads literally being tossed and all the gears turning to whip up something new and delicious. Stay tuned as I modify grandpa’s delicious Hungarian Goulash recipe at a later date (minus the noodles of course), but for now, this one’s for you Grandpa Don, Happy Birthday!
Gather Up:
- 3 Cans of Coconut Milk (not that lite stuff, we want the fat!)
- 1/2 cup dextrose (note I have not tried this with other sweeteners, so cannot be sure on outcome, but if you want, give it a try and let us know)
- 1/2 to 3/4 cup water
Once done, you can eat it plain or top with:
- berries of your choice
- chopped up dark chocolate
- chopped nuts
- whatever sounds yummy
Add the water to a small pot and add dextrose. Stir. Bring to a boil. Sugar should dissolve, somewhat cloudy is okay. Let cool to room temperature.
Meanwhile, grab a large bowl and pour coconut milk into the bowl (how many of you have ever opened the coconut can on the wrong side (ie the top?)… yah, me neither… 🙂 ). Add in the water/sugar mixture and stir until everything is well blended.
Put into ice cream maker and process as directed by your ice cream maker. I think ours took about 45 minutes to an hour. Have some right away, duh! Then, with the extra store in a separate container. Note, this will freeze up really hard to the point where even those special ice cream scoopers won’t melt it. We just let it sit out for about 15 to 20 minutes and it softened up enough to get a one-size serving or so. My suggestions are to maybe try one of the following:
- If you want to be wild, add maybe a shot of alcohol to your ice cream (like vodka) with the mixture before putting it into the maker and see if that helps. A tablespoon of vanilla may also help.
- Freeze the ice cream in one-size servings instead of a large tub.
- 3 Cans of Coconut Milk (not lite)
- 1/2 cup dextrose (note I have not tried this with other sweeteners, so cannot be sure on outcome)
- 1/2 to 3/4 cup water
- Once done, you can eat it plain or top with:
- berries of your choice
- chopped up dark chocolate
- chopped nuts
- whatever sounds yummy
- Add the water to a small pot and add dextrose. Stir. Bring to a boil. Sugar should dissolve, somewhat cloudy is okay. Let cool to room temperature.
- Meanwhile, grab a large bowl and pour coconut milk into the bowl.
- Add in the water/sugar mixture and stir until everything is well blended.
- Put into ice cream maker and process as directed by your ice cream maker. I think ours took about 45 minutes to an hour.
- Store in a separate container. Note, this will freeze up really hard to the point where even those special ice cream scoopers won’t melt it. Just let it sit out for about 15 to 20 minutes and it softened up enough to get a one-size serving or so.
- If you want to be wild, add maybe a shot of alcohol to your ice cream (like vodka) with the mixture before putting it into the maker and see if that helps. A tablespoon of vanilla may also help.
- Freeze the ice cream in one-size servings instead of a large tub.
Purely Primal 