I love ice cream. (Who doesn’t?) I love chocolate. (Ditto.) Lately, I had the best chocolate ice cream I’d ever tasted — it was silky and creamy beyond belief and hinted at a little something past the cocoa. The secret, I figured out after the third spoonful, was that it was made with coconut milk rather than standard dairy milk. Now, some flavors may lend themselves more to coconut than dairy (and vice versa), but on the whole, I think most people would be surprised at how wonderful coconut ice cream is. A can of top-notch organic whole coconut milk is also much cheaper than the equivalent amount of top-notch, beyond-organic local cream. If you throw in an interestingly tropical fruit like persimmon or mango, so much the better! (Or rum and pineapple — frozen piña coladas, anyone?)
Persimmon Coconut Ice Cream (which happens to be naturally dairy-free)
15-oz. can of whole coconut milk
1 egg yolk, preferably from a local, cage-free hen
1/4 cup of agave nectar, preferably amber grade (i.e., unrefined)
1 tsp. ginger
1 ripe Fuyu* persimmon, peeled and cut into chunks (it’s easier to slice the skin off with a paring knife than try to use a peeler)
Place all ingredients in a blender and blend until smooth. Pour into ice cream maker and follow manufacturer instructions. (Mine takes 30 minutes to freeze.)
Just before serving, garnish with a squirt of fresh lime juice.
* You could also use Hachiya, but Fuyu ripens more quickly — unripe persimmons are horribly astringent and nearly inedible. Let the persimmon ripen until it’s a deep orange and gives slightly to the touch. This may take several days or several weeks, depending on how ripe the persimmon was when you bought it.
Print This Post