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.
- 14 oz can coconut milk
- 60g agave nectar
- about 1lb of dry ice
- Pour coconut milk and agave nectar into stand mixer fitted with whisk attachment.
- Using the mixer, stir the 2 together for a few seconds until homogenized.
- 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.
- 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.
- Mix until the ice cream becomes basically solid
- Eat till your conscience takes hold, and then freeze the rest.