Making your own ice cream is really not as complex as it may seem, and let’s be real, who doesn’t want this on hand in the freezer?
WHAT YOU NEED
Ice cream maker (optional but recommended!)
Saucepan
Whisk
A bread pan or airtight container
INGREDIENTS
2 cans of full fat coconut milk
1 tbsp of unsweetened gelatin powder
6-8 tbsp of honey
1 tbsp vanilla extract
Sprinkle of sea salt
1 Orange Color Kitchen Color packet
1 Yellow Color Kitchen Color packet
DIRECTIONS
If you are using an ice cream maker, make sure your ice cream bowl is frozen in advance.
Add cans of coconut milk to a saucepan and sprinkle the gelatin on top. Let sit for 3 minutes until a skin forms, and then whisk it into the milk.
Turn on your stove to medium heat and add in the honey, vanilla and sea salt. Start with 6 tbsp of honey and taste, if you want more honey flavor, or sweeter, add another tablespoon until your desired sweetness. The more honey you add, the more the ice cream will taste like candy corn! I recommend 8 tbsp (½ cup).
Heat your mixture until it reaches a low boil, then turn down and let simmer for 2 minutes.
Remove from heat and let cool until just room temperature. Then transfer into an airtight container and refrigerate until completely cold. Overnight is best. The mixture should firm up like a pudding/jiggly texture.
Once cold, transfer to your ice cream maker and churn for 20 minutes, or until ice cream is ready, per your machine. If you skip this step, your ice cream will not be as creamy but will still taste great. (You would just mix your cold mixture well until it’s smooth, skipping the churning).
When you have your honey-vanilla ice cream ready, divide it into three bowls evenly. Add one packet of orange to one bowl, and a one packet of yellow to the another bowl. Mix them in until you have a nice even color. You can add another packet of color if you want your colors to be more vibrant. Leave the last white bowl as is.
Now layer your ice cream in a small bread pan (or elongated airtight container) in three rows, starting with the white. Scoop the orange in the middle, and the fill the rest in with the yellow. So it looks like a candy corn! Optional to sprinkle real candy corns on top.
Place in freezer to set, about 45 minutes. Scoop and enjoy! It may take up to 30 minutes for your ice cream to be scoopable out of the freezer once fully set.
Recipe notes:
-You don’t have to churn this ice cream but I highly recommend it. It makes it nice and creamy, and ice cream makers aren’t intimidating! If you decide to omit this step, just use your mixture out of the refrigerator, and mix really well before dividing into the bowls
-You can use less honey but this is what makes it taste like candy corn! I’d start with 6 tbsp and add more from there. If you want less sweet, start with 4 tbsp and add from there.
~Gutsy Baker, Stephanie Charbonneau