I surprised Thom with an ice cream maker months ago. It was one of those gifts that, surprisingly, wasn’t something I bought for him just because I wanted it. I had no desire to do anything with an ice cream maker. At all. Until I found it in the back of one of our closets – unused after five months of ownership – and decided that if Thom wasn’t going to use it, I was. So one night last week, I set out on a quest to make ice cream. But by the time the mixture was ready to use, it was late and I was groggy from 90 minutes of yoga in a 105˚F room. What was I thinking? I’ll tell you. I was thinking my quads have been sore for three weeks, now. And my calves hurt so bad that I have to crawl, literally, out of bed each morning. From my bed, to the living room. ON ALL FOURS. So I was thinking I wanted to do 90 minutes of uninterrupted stretching in a really, really, really warm room, to help ease the tension in my legs.
So, anyway. It was late, I was tired and watching Ryan Gosling play super dreamy getaway guy with perfect hair and a distracting, shiny gold jacket put me in a trance. I had prepared the ice cream base hours before and it was ready to be put into the ice cream maker. So in it went, on turned the machine and.. ice cream started pouring from the bottom. I said the F word a few times and screamed, NO! NO! NO! NO! NOOOO! Because I forgot to put the ice cream bowl into the ice cream maker. The worst part is, I had assembled the churn without even realizing it didn’t fit properly. But, to my defense, I was all out of sorts from the 90 minutes of torture I endured earlier in the day. I’m dehydrated and groggy, I told myself. And pause the freaking movie, Thom. HOW DARE YOU CHEAT ME OUT OF SEXY RYAN GOSLING TIME. Now help me clean up this mess, please.
The first four ingredients are for the ice cream base – if you want to add chocolate chunks and coconut, be my guest. But if you’d prefer other add ins, you can do that, too. If you’re going to make fruit flavored ice cream, I recommend replacing one of the cans of coconut milk (13.5 ounces) with 16 ounces of coconut yogurt, as it lends the perfect amount of tanginess to the ice cream. If you don’t have xanthan gum, no need to fret – simply omit it. I only added it because it helps to reduce the formation of ice crystals, therefore creating a smoother texture.
CHOCOLATE CHUNK COCONUT ICE CREAM
3 1/3 cups full fat coconut milk (2 cans)1/2 cup cane sugar1 tsp pure vanilla extract 1 pinch xanthan gum, optional3 oz dark chocolate, chopped1/2 cup shredded coconutIn a saucepan over medium heat, whisk together the milk and sugar. Bring to a boil and continue whisking for 1-2 minutes. Remove from heat and stir in the vanilla extract. Sift in the xanthan gum, whisking to combine. Transfer to a glass bowl and refrigerate until cooled. Once cooled, pour mixture into the bowl of your ice cream machine and mix according to the manufacturer’s instructions. Add toppings once the ice cream starts to thicken. It takes 30 minutes for my machine to make ice cream, and I added the toppings after 10. Eat ice cream immideately (it will be somewhat soft) or transfer to a container and freeze until ready to consume. Thaw for about 10 minutes before serving.Yield: 6 servings