I love ice cream and sorbet. I love eating it, and, because I’m frequently disappointed with the selection or price of what’s available in my local grocery store, I love making it too. It’s one of the best parts of summer for me.
I do have an ice-cream maker, and I’m not afraid to temper egg yolks to coax them into a custard that will become a delicious treat. However, I know that there are plenty of people who don’t have the time and/or inclination for this. For these people, I present to you the easiest, Megan-simple, homemade ice cream ever. And no, it’s not bananas in a food processor. (Um, and it’s significantly less healthy than bananas in a food processor, just so you know.)
You only need two things:
- one can of coconut milk (full-fat or lite, your choice)
- one can of sweetened condensed milk (aka the best thing ever to come out of a can)
To make the ice cream:
Just shake up the coconut milk before opening the can to get it all nice and homogeneous.
Pour it into a bowl and add the canned milk. A shallow metal bowl will work best for this, but whatever you have that will fit in your freezer will do.
Stir the two together until well combined.
If you happen to have an ice cream maker, huzaah! Haul it out and make your ice cream according to your machine’s directions.
If however you do not have a machine, the gloriously high fat content of this mixture means that you’ll get a really nice texture even without one… Just make some space in your freezer for the bowl. Put it in there and just give it a stir every hour or so until it’s ice creamy, which will probably take several hours, so BE PATIENT.
And that’s it! You are now a coconut ice cream pro. Now go forth and enjoy your summer.