Coconut and Carob Chip Ice Cream for National Ice Cream Day and a chance to help a child in need!

Way back in 1984 Ronald Reagan did us all a solid and declared July National Ice Cream Month and designated that the third Sunday in July be forever known as National Ice Cream Day. How does a family of gluten-free and dairy free people observe this national day of frozen yumminess? With homemade dairy and gluten-free ice cream of course!  This year I decided to make a coconut ice cream with carob chips and optional toasted slivered almond sprinkles. Why optional sprinkles you ask? Well, because sometimes you feel like a nut and sometimes you don’t! Here is my wink and a nudge to Mounds, Almond Joy and ice cream!

Coconut and Carob Chip Ice Cream: (gluten and dairy free)

6 egg yolks

2 cups vanilla coconut milk

1 cup full fat canned coconut milk

1/2 cup sugar

1/4 cup sweetened shredded coconut

1/4 cup carob chips, chopped

Place the 2 cups of vanilla flavored coconut milk  and 1/4 cup of the sugar into a medium heavy bottomed sauce pan. Heat, stirring occasionally until steam rises from the cream.

Using a whisk or an electric mixer, beat the remaining 1/4 cup sugar with the egg yolks until light yellow and thick about 2-4 minutes.  Take 1/2 cup of the warmed coconut milk and sugar and gradually whisk  it into the beaten egg yolks to temper them. Once the warm milk has been incorporated gradually stir all of the mixture into the saucepan with the warm coconut milk.

Cook over medium-low heat, stirring constantly until the mixture is slightly thickened. Do not let the custard boil. If you are using a thermometer watch for the mixture to reach between 175°F – 180°F  if you don’t have a thermometer you want the custard to be thick enough to coat the back of a spoon and leave a trail when you run you finger across it.

Pour the custard through a fine mesh sieve to strain out any bits of egg and then stir in the 1/4 cup of shredded coconut and the cup of canned coconut milk. Cover and refrigerate until the mixture is cool.

Churn the chilled custard in an ice cream maker according to the manufacturer’s directions. When the ice cream is almost finished churning add in the chopped carob chips.

Transfer to a container and freeze until firm. Eat within 2 days.

For more ice cream fun this weekend and throughout the summer check out these sites for fun facts, recipes and a chance to help a child in need receive a smile.

  • TasteSpotting has teamed with  Dreyer’s/Edy’s Slow Churned Light Ice Cream  and is posting all things ice cream starting Friday July 13th!
  • Anthropologie posted a fun little fact page about ice cream in their magazine. You can see it here.
  • Plan a road trip to an ice cream festival this summer!  Click here for a list of 5 ice cream festivals around the country.
  • Probably the most important thing you could do while eating and celebrating all things ice cream is here. Dreyer’s/Edy’s has teamed up with Operation Smile, an international children’s medical charity, and is donating $5 for every “ice cream smile” photo captured and uploaded to the Dreyer’s/Edy’s Facebook page  up to $125,000! This campaign runs through August 31, 2012 so indulge with some ice cream, share a picture and help raise the money to gift 500 cleft surgeries to children in need.

3 Comments

  1. Life & Sunshine July 12, 2012 at 3:05 pm

    looks so yummy, one of the kiddos is lactose intolerant so this would be such an awesome treat for her!

    Reply
  2. Jo July 15, 2012 at 4:37 am

    This looks delicious and your pictures are amazing. Would love for you to share your photos with us at foodepix.com.

    Reply
    1. Beard + Bonnet July 15, 2012 at 4:55 am

      Thank you so much, I would love to share on your site!

      Reply

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