ice cream Archives | Page 5 of 5

I remember being so excited when I finally decided to buy the ice cream maker attachment for my kitchenaid. I thought I was being so resourceful because the only additional space it would take up was a bit of corner real estate in my freezer. I used it about three times last summer, then began piling ice cube trays and bags of random frozen items on top of it, forgetting about its existence altogether. I’m not sure why it didn’t get used more because ice cream is almost a daily requirement for me in the summer time as the temperatures are sweltering and damn near unbearable. As silly as this may seem, I’ve made a vow this spring and summer to stop the neglect and abandonment of my ice cream maker. Maybe other “neglectful ice cream maker owners” out there can make that vow, too.

Silliness aside, it is actually rather practical to make your own ice cream. I live in a place where Baskin Robbins is as gourmet as it gets. Not only can it be a tad expensive, but I don’t know what the heck is going into that artificially colored vat of “ice cream”. I am probably about to say something sacreligious since I’m from Texas, but even Blue Belle has a less than virtuous ingredient list. If I can make something that doesn’t upset my tummy and is a completely customized flavor, it’s a win-win.I’ve been drooling over this ice cream for a year now and since it’s strawberry season here again, I figured it was the perfect time to test it out. I veganized it by using only coconut milk and put a bit of a Courtney spin on it by adding some vanilla bean and ground cardamom. The ice cream base is damn good on it own but I encourage you to add the roasted strawberries. You will not be disappointed.

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Every summer (and possibly at other times throughout the year…), I develop an ice cream addiction. I’ll finish dinner and then automatically crave ice cream. I feel like I can’t go to bed without a bit of sweet and creamy goodness. Usually I’m able to manage these cravings, only allowing myself an ice cream treat a couple of times a week, but sometimes it get’s a little… out of hand. If I bring a pint of ice cream into my house, I have to know that it’s a distinct possibility that it will get polished off in one sitting. I know, I know. Disgusting. So, that’s why I don’t do it often (that and the fact that ice cream has gotten ridiculously expensive).

I really wish we had a nice local ice creamery, but all I’m left with is unnaturally colored and flavored baskin robbins which sounds about as appetizing to me as cafeteria pizza with cubed pepperoni (remember that stuff??). Usually I’m left with buying pints at exorbitant prices and then trying to muster all of my will power to put down the spoon and walk away after eating the first serving.

Apparently I thought the best way to manage my ice cream cravings was to buy the ice cream maker attachment for my kitchenaid. Yeah I may need some sort of therapy. Or Ice Cream Eaters Anonymous. Anywho, I figured that if I made my own ice cream, I could do it cheaper and healthier with infinite flavor possibilities. And, I thought that maybe I would make it last longer (i.e. eat less of it at a time) if I went through the trouble of actually making it. We’ll see how that goes…

I decided to make a sweet corn ice cream because I had some once several years ago and it was one of the best things I’ve ever put in my mouth. Corn is sweet so why not use it in an ice cream? I made it with coconut milk and almonds to give it the necessary fat and thickness without having to cook it or add eggs. So, that means it’s vegan and gluten free! Yay!

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Roasted Strawberry Coconut Milk Ice Cream

Sweet Corn Ice Cream