In this really hot weather across the country right now, you might just scream for ice cream in an attempt to cool off! It's cold, and contains a lot of nutritional value. But, what flavor do you like? According to the International Ice Cream Association, Washington, D.C., here are the top 15 favorite ice cream flavors and the percentage of individuals who like that flavor, with good old vanilla still out front by a wide margin.
What’s your favorite ice cream flavor? I only have a few, vanilla, coconut & strawberry. But the most favorite in my ice cream book, is this super easy vanilla bean coconut ice cream. It brings me back to my childhood in a tropical island.
And of course, I prefer making my own because it’s so clean and easy, just a few basic ingredients is really all you need. And I like my ice cream to melt
Ingredients
28 fluid ounces coconut milk, 2/14 ounce cans - I prefer to use "So Good" culinary grade pure coconut milk, 2/11 oz brick packs
1 tablespoon sugar
1 tablespoon brown sugar
1/4 cup honey
1 tablespoon coconut oil, or may use a flavorless a plant oil of your choice
1/8 teaspoon salt
2 pods vanilla beans, scrape center of beans with knife for about 1/4 teaspoon total
1/2 teaspoon vanilla extract
Method
What’s your favorite ice cream flavor? I only have a few, vanilla, coconut & strawberry. But the most favorite in my ice cream book, is this super easy vanilla bean coconut ice cream. It brings me back to my childhood in a tropical island.
And of course, I prefer making my own because it’s so clean and easy, just a few basic ingredients is really all you need. And I like my ice cream to melt
Ingredients
28 fluid ounces coconut milk, 2/14 ounce cans - I prefer to use "So Good" culinary grade pure coconut milk, 2/11 oz brick packs
1 tablespoon sugar
1 tablespoon brown sugar
1/4 cup honey
1 tablespoon coconut oil, or may use a flavorless a plant oil of your choice
1/8 teaspoon salt
2 pods vanilla beans, scrape center of beans with knife for about 1/4 teaspoon total
1/2 teaspoon vanilla extract
Method
- Chill coconut milk to 45°F or colder if possible
- In a blender, bullet or food processor mix well all ingredients listed above.When using coconut oil add last while blending at high speed as it will harden immediately
- Taste and adjust sweetness. Remember that the colder a food the less sweet it tastes. If desired you may also add a bit more vanilla extract or vanilla beans
- If using the ice cream maker, pour in the bowl and follow the manufacturer instructions to churn the ice cream. Do not over churn as it will become grainy
- Cover and freeze the ice cream for at least 5 hours. It should be firm but creamy.
- Before serving take ice cream out for about 5 minutes. Serve in bowls or ice cream cones using a hot ice cream scoop or spoon
- To heat the scoop or spoon dip in very hot water and shake water off before dipping
- Although this ice cream won't last long, it will keep covered in the freezer for up to a week.
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