coconut milk dry ice cream

This recipe was created in response to a problem: ice cream made without milk fat and eggs is difficult to freeze fast enough in a conventional ice cream maker. Too slow means the ice crystals are too big, and as a result, the ice cream is not creamy and smooth. Since dry ice is somewhere around -100 degrees fahrenheit, it freezes the mixture extremely quickly, making for an extremely smooth ice cream. That and a stand mixer to help whip air in quickly makes for a perfect combination. This stuff was so good, I was half way through the entire batch before the nutrition label of the coconut milk caught my eye, and I did a double take… This recipe may sound a bit whacky, but give it a try, and I promise you’ll be quite happy.

ingredients:

  • 14 oz can coconut milk
  • 60g agave nectar
  • about 1lb of dry ice

instructions:

  1. Pour coconut milk and agave nectar into stand mixer fitted with whisk attachment.
  2. Using the mixer, stir the 2 together for a few seconds until homogenized.
  3. Place the dry ice block inside a folded-over dish towel, and using a hammer or meat tenderizer, pound the dry ice until it’s a fine powder.
  4. Turn the mixer on medium speed and add the dry ice powder. Don’t worry if some sticks to the towel, you can scrape it off with a spoon.
  5. Mix until the ice cream becomes basically solid
  6. Eat till your conscience takes hold, and then freeze the rest.

 

crushed dry iceCrushed dry ice

 

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2 Responses to coconut milk dry ice cream

  1. Renee says:

    I was googling “practical paleo pops” and landed on your site. I was not looking for a recipe – I actually just came up with one and was looking to see what else was out there. I bought some little popsicle molds at Ikea and was looking for creative things to do with them. I’ve been making pops for the past few days with incredible results. Ingredients include 85% – 90% chocolate, melted with a bit of coconut oil, coconut milk, cold brewed coffee, bananas, coconut flakes. I just blend everything together, pour them into the molds, and freeze. They’re pretty small, maybe 3 oz.? and no single pop has more than a small chunk of banana and a small square of chocolate so they’re pretty clean and incredibly delicious. I just had to share somewhere!

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