I had every intention of posting a video with this recipe. I recorded the making of it, put the ice cream in the freezer. Then took it to a family event a few days later. Without recording what happened after it finally froze.
So my SIL posted a similar recipe on her blog for a No Churn Peppermint Chocolate Chip Ice Cream a few months ago and I was pretty fascinated by the fact that you can make ice cream without an ice cream maker. But making it dairy free would be difficult. The two main components in her recipe for the base are heavy cream and condensed milk. I’d heard of coconut cream before but had never been able to find it in stores and wasn’t sure if it would really even be thick enough to pass for whipped cream. And the condensed milk? Don’t even get me started on the endless search for a dairy free version. It’s impossible to find in stores. I went to Whole Foods, Lucky’s, Trader Joe’s, Kroger, Meijer… nothing. I started looking on Amazon and was able to find Nature’s Charm Sweetened Condensed Coconut Milk, but it was a tad more expensive than I wanted to spend. I splurged and got the 6 pack. Just for you guys, of course. 😉
In my search for condensed milk, I managed to stumble upon coconut cream at Trader Joe’s, so I stocked up, not knowing at the time the fun I was going to get into to make cream cheese. I just figured since I hadn’t seen it anywhere else, I may as well grab a few since I wasn’t at Trader Joe’s often. Funny story though, a few days later, the boyfriend found Thai Kitchen Coconut Cream at Kroger. It says “New!” on the can, so I at least know I’m not crazy when I say I hadn’t been able to find it there before.
I wasn’t satisfied with buying condensed milk online though. I’m far too impatient sometimes and I had to know I would be able to make it myself in a pinch. It can’t be that hard, right? I mean, it’s just coconut milk and sugar, reduced.
Well, yes. But just be sure to not accidentally completely over estimate the sugar to milk ratio or you’ll end up with an excessive amount like I did! Lucky for you, I at least posted the recipe I used, but since this was an experiment, I didn’t take any pictures. And I certainly don’t need any more condensed milk in my house, so you’ll have to just trust me without evidence!
Now what prompted me to make this specific recipe was inspiration from dinner a few weeks ago. On Derby, Matt and I spent the day playing mini golf and lazer tag instead of being the typical Kentuckians by partying and watching horses run in a circle all day. Matt had never had Indian food but I knew he’d love it because I’ve brought home leftovers that he liked, as well as some frozen meals from Trader Joe’s a few times. I knew if he liked that stuff, which was slightly generic, but still good, he would go crazy over a more authentic Indian meal. Of course I was right; he had Chicken Vindaloo, which of course wasn’t hot enough for him, but he still very much enjoyed it. My brother and my SIL were the first to introduce me to Indian cuisine and I they had me try this dessert called Gulab Jumun. Don’t ask me how to pronounce it because I will probably offend more people than enlighten, all I know is it’s extremely decadent and delicious. So of course, I had to order some for Matt to try. It wouldn’t be a good introduction to the food if I didn’t.
While I was eating the smallest bites possible to try and savor it, I started noticing the intense but melodic cardamom flavor. It really got me thinking how incredibly underutilized this spice is and I don’t really understand it. It’s popular in the Indian spice collection, but I don’t know that I’ve ever had it anywhere else.
Suddenly, I realized I had to make it into an ice cream. Coconut, honey, and cardamom. I mean, I don’t know how much more of a perfect trio you could get, really. It was a huge hit with the family, hence the reason why it’s gone. If you like Indian flavors, I promise you will LOVE this!
1 can of coconut cream, chilled for at least 1 hour
1 cup of coconut condensed milk
1/4 cup of honey
1/2 teaspoon of ground cinnamon
3/4 teaspoon of ground cardamom
1/4 teaspoon of vanilla extract
Dash of nutmeg
In a large mixing bowl, add the solidified part of the coconut cream and whip for 2-3 minutes at a medium speed until creamy. Then add condensed milk until well blended. (Notice the bubbles? That’s a good thing!)
Add spices and honey and let mix for another 2-3 minutes.
Pour mixture into an airtight container and freeze for 5-6 hours or until solid.
- 1 can of coconut cream, chilled for at least 1 hour
- 1 cup of coconut condensed milk
- 1/4 cup of honey
- 1/2 teaspoon of ground cinnamon
- 3/4 teaspoon of ground cardamom
- 1/4 teaspoon of vanilla extract
- Dash of nutmeg
- In a large mixing bowl, add the solidified part of the coconut cream and whip for 2-3 minutes at a medium speed until creamy. Then add condensed milk until well blended
- Add spices and honey and let mix for another 2-3 minutes.
- Pour mixture into an airtight container and freeze for 5-6 hours or until solid.