Scream'n

You scream. I scream. We all scream for ice cream! What's the first weekend of the summer without ice cream? We've tried to pare our consumption of refined sugars down to a bare minimum around here, but that didn't keep us from enjoying this terrific ice cream reminiscent of the amazing Coconut Almond Chip at Katie's Corner, a tiny local homemade ice cream joint that operates out of the old FotoMat (remember those?) in my hometown.




Coconut Almond Chip Ice Cream

1-14 oz. can coconut milk (I use the Thai Kitchen full-fat kind)
1.5 cups half-and-half
1/3 cup maple syrup (the kind that comes from trees, not Mrs. Butterworth's)
1/4 cup unsweetened coconut flakes
2/3 cup mini chocolate chips
1/4 cup almonds, chopped

Mix together coconut milk, half-and-half, and maple syrup. Pour into ice cream maker and freeze according to your machine's directions. About five minutes before it's finished, add coconut, chocolate chips and almonds. Scoop into a covered container and freeze for a few hours to ripen flavors.


If you happen to contract my serious addiction to naturally sweetened ice creams, the Nourishing Gourmet has some wonderful recipes. She writes from a dairy-free perspective, but having no dairy allergies, we like to replace at least half the coconut milk with half-and-half. Her raspberry and pumpkin are delicious.

Let the summer begin!