Vanilla Elderflower  Coconut Ice Cream

Vanilla Elderflower Coconut Ice Cream

This ice cream recipe requires no ice cream maker just an electric mixer! Hallelujah homemade ice cream in a 500 sq ft. apartment is possible! Storing a giant ice cream maker that I use a handful of times a year just doesn’t seem worth it when cabinet real estate is a scarce commodity.

Every ice cream recipe I’ve tried has come out a little too icy without an ice cream maker but a touch of alcohol is the key. Since alcohol doesn’t freeze it will keep a creamy consistency! In this case a touch of St. Germain.

No churn Vanilla Elderflower Coconut Ice Cream

Vanilla Elderflower Coconut Ice Cream


Ingredients

1 13.5 oz can of full fat coconut milk
¼  c. maple syrup
¼ tsp sea salt
¾ tsp of arrow root flour
3 c. chilled coconut cream* (from 2 cans see note)
2 tbsps vanilla extract
1/4 c.. St. Germain Liquor

*refrigerate a can of coconut cream milk 4-6 hours (overnight is best) scoop off the solid parts and that is the cream you’ll use. 

Instructions

Add coconut milk, maple syrup, and salt to a saucepan over medium heat. Whisk until the coconut milk solids have completely dissolved and the mixture is smooth. 


Dissolve arrowroot flour in a tablespoon of cold water. Whisk into the coconut milk mixture.


Remove from heat and allow the mixture to cool completely. 

Pour the mixture and chilled coconut cream into the chilled bowl from your stand mixer. Whip until soft peaks form. Fold in vanilla extract and St. Germain with a rubber spatula. The mixture should be thick but pourable. If the mixture is too thick add a little coconut milk to thin it out a bit.

Transfer ice cream to a sealable container and place in freezer for 4-6 hours. Enjoy!

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