It is hot! The kind of hot that us redhead freckled folks hate. Or at least this redhead freckled folk. Eden and I spend our days hiding out in the basement, reading books and putting our cheeks on the cold cement floor. Oh and making ice cream. A couple days ago, when I found out about Sweetly Raw’s Vegan Ice Cream Sundae Challenge, I decided if I was going to do one thing in this heat, it would be this. It didn’t take me much thinking to decide upon a tropical ice cream sundae. If it’s gonna be this hot, I wish I was lying on a Honduran beach drinking a Pina Colada. And if I can’t have that, I’ll take sitting on my back deck eating one.
Tropical Coconut Ice Cream
1/2 cup mango and pineapple (each)
1 cup canned coconut milk, full fat
1 tbsp + 1 tsp lime juice
2 tbsp agave nectar
coconut whipped cream
3 tbsp unsweetened coconut, toasted
In my opinion, the best part about this ice cream recipe is…you don’t need an ice cream maker to achieve a wonderfully creamy and remarkable airy ice cream.
Tropical Coconut Ice Cream:
Blend all the ice cream ingredients together in a food processor until smooth. Line a baking sheet with wax paper or a silicone mat and pour the ice cream out, spreading thinly. Place in freezer and allow to fully harden (2-3 hours).
When frozen hard, break ice cream into small pieces and return to food processor. This time you will be working air into the ice cream. Blend for 5-7 minutes, scraping down the sides often, until the frozen pieces have broken down and are the consistency of soft serve. Spoon into a freezer-safe container, cover, and refreeze until hardened (1-2 hours).
Coconut Whipped Cream
1 can coconut milk, chilled overnight
3 tbsp powdered sugar
I’ve talked about this in many of my recipes and it’s ALL over the vegan corner of the web, but if you haven’t discovered coconut whipped cream before, get ready for something awesome!
Chill a can of coconut milk overnight. This allows the fatty solids to separate from the liquid. Scoop the solids into a bowl. Add powdered sugar and blend with hand mixture until it reaches the consistency of whipped cream.
Now here comes the best part! Assemblage. Cut the banana in half and place in bowl. Scoop Tropical Coconut Ice Cream onto bananas. Pipe Coconut Whipped Cream over the ice cream and sprinkle with toasted (unsweetened) coconut.
There you have it! I enjoyed this treat with Jason this evening and when I closed my eyes and focused real hard, I almost thought I was in the Carribean. Almost.
How do you deal with the hottest days of summer?
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