STREAMING NOW: The Layover

Milk and Soy Protein Free (Mspi) Ice Cream

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is a great substitute for regular ice cream and couldn't be easier to make. You can substitute any flavoring that suites your fancy. I've made chocolate from cocoa powder, strawberry, strawberry-banana, peach,and maple-walnut. The coconut flavor enhances the other flavors and isn't very noticable. There is more than enough sugar in the cream of coconut but a little honey might add a nice touch.”
READY IN:
25mins
SERVES:
8
YIELD:
1 Quart
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) can unsweetened coconut milk, chilled
  • 1 (15 ounce) can cream of coconut, room temperature This needs to be the commercial kind that contains emulsifiers and gums which is wh
  • 12 teaspoon vanilla extract
  • Flavors
  • Fruit
  • 1 cup frozen fruit, chilled will also work Don't worry about using more than a cup, whatever doesn't fit into the ice cr
  • Maple-Walnut
  • 2 teaspoons immitation maple flavoring
  • 1 cup toasted walnuts, broken into preferred size
  • Chocolate
  • 12 cup unsweetened cocoa powder

Directions

  1. Put flavoring into blender then add Coconut Milk, Cream of Coconut and Vanilla.
  2. Blend to desired consistency and pour into a prepared ice cream maker and churn to the instructions. If you desire a more chunky ice cream, add more fruit or nuts to the ice cream about 1-2 minutes before it is finished.
  3. Remove the ice cream from the machine putting it into a freezer safe, air tight container and freeze for 3+ hours to firm up (but it's pretty good soft).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: