It is amazing what you can do with coconut! Thailand's cuisine seems to based on coconut and rice it seems sometimes. And chilis of course. You can make a wonderful, non dairy (n)ice cream from your home made coconut milk And if you happen to have the coconut shell to serve it in, you will feel like being at our restaurant in Paksong when eating it!
BANANA ICE CREAM
Prep time: minimum 2 hours for freezing Cook time: 10 minutes Total time: 15 minutes (or 2 hours and 15 minutes if you add the freezing time) Serves: 3-4 cups
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INGREDIENTS
3 cups coconut milk, see recipe
3/4 cup honey
1/2 teaspoon salt
1 tablespoon vanilla
EQUIPMENT
Freezer
Ice cub tray
Blender or food processor
Measuring cups
PREPARATION
Make your coconut milk (see recipe)
Stir all ingredients (minus optional add-ins) together in a bowl.
Add the the mixture in ice cube trays, and freeze them
METHOD
Blend the frozen ice cubes in a high-speed blender for a couple of minutes
When the ice cream is the texture of soft serve, serve it immediately with your choice of toppings.
Or you can freeze a few hours for a firmer texture, although ice cream will become icier as it sits in the freezer.
NOTE:
You can pour the mixture in ice cream popsicle molds too!
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!