1 Life a la mode: Heavenly Coconut Ice Cream Recipes In this collection you’ll find the most popular and memorable flavors of the day – the fresh organic concoctions spun round in my blender and ice cream maker, inspired by the seasonal delights and those made up in spontaneous conversations, dreamtime, or while hiking. The flavors are simple and true, and that is what makes these recipes so beautiful: the honesty of the ingredients combine in cocreative resonance to entice and enchant the palate and the soul, spoon by blissed spoon. Use organic ingredients, moan like never before, and share the sweetness with people you love. Just like honey,
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Dragonfly Ripple 5 kiwi
fruits – peeled 1/2 bag of
frozen pineapple chunks 1 can
of lite coconut milk drop of
vanilla a pinch of salt
Blend all of the above and
our into the ice cream maker.
Scoop, serve, or freeze in
containers for later. This
chartreuse-colored delight is speckled
with the rich seeds of the
Kiwi and looks like something
that Kermit the Frog would
order up at the Fair.
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Tart Cherry Coconut Ice Cream with
Port Reduction. For Ice
Cream, blend the following: 2
cans full fat coconut milk
1/4 c coconut butter 3
cups of pitted tart cherries
1 t salt 1/4 c honey
2 t vanilla 1 t
almond extract (optional) Then
put in ice cream maker until
scoop-able. For reduction put
the following into a small
sauce pan: 2 cups
porto 1/4 cup + of
honey Simmer to dissolve
honey. Then medium-boil to reduce
liquid to half (1 cup should
remain). Let cool for a spell,
then pour over scooped ice
cream.
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Salted Chocolate – Cacao Crunch –
Ginger Chunk Coconut 2
cans full fat coconut milk
1/2 cup shredded coconut 1/2
cup cacao powder 1/3 cup
honey 1/3 cup coconut oil
2 tsp sea salt 1/8
– 1/4 cup cacao nibs
1/2 – 3/4 cup candied ginger –
chopped Mix all but the
candied ginger in the blender
until smooth. Pour into ice
cream maker to let it get
icy-creamy for approx. 20-25 mins,
then add in the candied
ginger. Remove from the ice
cream maker when thick enough
to serve and store.
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Armed with my cuisinart, sorbet comes
in a close second when I
need to create something edibly
amazing. Here are two flavors
that are like ambrosia to the
palates of those you share them
with. Apricot-Honey-Ginger-Cinnamon
Sorbet 15 apricots 1/2 cup
honey juice of 1 lime pinch
of salt dash or two of
cinnamon small chunk of ginger.
1/2 cup frozen mango chunks 1
cup water Persimmon- Pear-Ginger
Sorbet 10 persimmons Fresh
juice of 4-5 pears +inch of
ginger (or more) (should have
2 cups of liquid) Directions:
Blend ingredients in the blender
until smooth. Pour into frozen
ice cream maker tub for 20-30
minutes, until it firms up to
a non-soupy thickness that’s
readily spoonable. Scoop into
individual serving containers and freeze,
or serve immediately.
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Chocolate-Cacao-Doublemint-Coconut 1/2
cup coconut flakes 2 cans full
fat coconut milk 1/2 cup
coconut oil 1/2 – 3/4 cup
packed fresh mint leaves 1/4 –
1/2 cup chocolate powder 1/4 –
1/2 cup honey pinch of salt
1/4 cup (or less) of cacao
nibs Blend all ingredients
until smooth and pour into
frozen ice cream maker tub.
Spin until it firms up to
a non-soupy thickness, readily
spoonable. Scoop into individual
serving containers and freeze, or
serve immediately.
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MangoMango–Ginger–Cinnamon–Dream Serve with
a hammock. 2 cans of
coconut milk 1/2 cup coconut
oil 1/2 cup coconut butter
pinch of salt 1/4 cup
coconut flakes 1/4 cup raw
honey 1 large bag of
frozen mango chunks (organic) 1
large fresh mango (or 2) 1.5″
of fresh ginger 2-3
teaspoons of cinnamon (more or
less, depending on overall marriage
of flavors) Blend all
ingredients until smooth and pour
into frozen ice cream maker
tub (may have to do 2
batches). Spin until it firms
up to a non-soupy thickness,
readily spoonable. Scoop into
individual serving containers and
freeze, or serve immediately.
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Rose Petal A rose by any
other spoonful would be just as
sweet… 2 cans full fat
coconut milk 1/2 cup coconut
flakes 1/2 cup coconut oil
1/4 – 1/2 cup honey pinch of
salt 1 – 1 1/2 cup
(packed) rinsed fresh, smelly rose
petals 1/4 cup rose water
Blend all ingredients until smooth
and pour into frozen ice cream
maker tub. Spin until it firms
up to a non-soupy thickness,
readily spoonable. Scoop into
individual serving containers and
freeze, or serve immediately.
Everything will be coming up rosy.
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