Happy National Ice Cream Day!
Did you know that in 1984 that President Reagan designated July as National Ice Cream Month and the third Sunday (perhaps that should it be Sundae) as National Ice Cream Day? How cool is that!?
It’s a true story. From what I have read, resolution 298 was sponsored by Kentucky Senator Walter Dee Huddleston. Though it was probably set up for just 1984, we can thank ice cream manufacturer’s for the continuation of the celebration.
I confess that I love ice cream. I like it from ice cream parlors, store bought, homemade, on a plane…I love chocolate, vanilla, coffee, those with chocolate bits and pieces – you get the idea. I think my favorite is Peanut Butter & Chocolate – YUM!
This year I have been experimenting at home making ice cream in my Cuisinart Ice Cream Maker. Mind you, not traditional ice cream, but rather ice cream using coconut milk. Coconut milk ice cream is a good option for people who are lactose intolerant. Coconut milk whips up just like cream and freezes well.
I went to Earth Fare and bought ingredients so that I could make Chocolate Coconut Ice Cream. To help cut back on the coconut flavor, I picked up a bottle of Santa Cruz Organic Chocolate Flavored Syrup (it’s dairy free, too).
There are only four ingredients in this ice cream. It is so easy to make. All you have to do is pour two cans of coconut milk into your blender.
Add 1/4 cup of honey.
Plus 1/2 cup of chocolate syrup plus a teaspoon of vanilla.
Pour into your ice cream maker and turn it on. Knowing that I will be making ice cream, I keep my cans of coconut milk in my refrigerator. This enables me to make soft-serve style ice cream in under 20 minutes. What doesn’t get eaten goes into a container and into my freezer creating a scoopable ice cream.
- 2 cans regular coconut milk
- 1/4 cup honey
- 1/2 cup chocolate syrup
- 1 tsp vanilla
- Place all of the ingredients in a mixer and process until smooth and well blended.
- Pour mixture into well of ice cream maker and churn according to manufacturer's instructions.
- You can eat it as a soft-serve ice cream at this point or freeze for 4 or more hours for a firmer ice cream treat.
I think that this might – might – be even better with toasted coconut and pecans. With those additions we could call it German Chocolate Ice Cream.
You can find all of the ingredients needed to make Chocolate Coconut Ice Cream at Earth Fare. (And if you are curious, yes – this is a partnered post. But I really do shop at Earth Fare!)
What is your favorite ice cream?
P.S. If you are reading this post after Sunday, it’s still okay to enjoy a bowl of creamy ice cream any day.