Sometimes you long for something for no good reason other than it would seriously up the awesome quotient of your life. Others don’t necessarily share your rampant desire, and they don’t have to, because you are a person on a mission. A person who needs to own an ice cream maker.
A person who seriously needs to get someone else to purchase said ice cream maker because part of the fun of the chase is getting other people to participate unwillingly in this dream. Plus, who has so many dollars that they can just throw at one more piece of kitchen equipment that only does one thing? Not this person. Nope. That needs to be something that you mention casually to every person you know every single time you see one in a store or a catalog or on an awesome food blog and say just how much better your life would be with the possibility of homemade ice cream just around the corner every second of the day.
Well, ladies and gentlemen…dreams do come true.
Dan bought me the ice cream maker attachment to my KitchenAid mixer (another fantasy kitchen item acquired through extremely subtle…whining) for our anniversary last week, and we set sail on maiden voyage of homemade ice cream by fixing up some coconut chocolate chip ice cream. Wait…let’s capitalize that up and give it the gravity it deserves. Coconut Chocolate Chip Ice Cream. Made by yours truly.
A little research yielded up The Hungry Mouse‘s amazing 3-Ingredient Coconut Ice Cream, which is creamy and delicious, and vegan, of all things! Coconut milk, sugar, and vanilla are all you need to get started here.
Now, coconut milk straight out of the can is pretty disgusting. You just have to get past that part and blend, blend, blend.
Then you pour it into your awesome new ice cream maker contraption and…just stand there staring. At least that’s what I did. For about 20 minutes straight. Because making ice cream is just slow enough to be both simultaneously extremely boring and immensely engrossing. It’s science! It’s colloids and emulsification and suspensions and chocolate chips.
And coconut. I added a half cup of semisweet chocolate chips and a half cup of sweetened shredded coconut to the recipe near the end of the mixing process. I should have put more chocolate chips in there. You could always use more chocolate chips. Also, toasting up that coconut is another great idea that I didn’t have the patience for at the time. You should do that.
True to form, I also made a salad while the mixing was occurring. I used my overly-educated nursing school brain and figured green salad for lunch cancels out ice cream fatty goodness for dessert, right? So much science up in this place, it’s scary, isn’t it?
And you guys, it was everything I hoped it would be. Awesomeness quotient went up by at least 20 points, by conservative estimates. It was sweet and nutty and creamy and freaking delicious. We couldn’t even wait for it to freeze all the way through, because it was singing its siren song from the freezer, and we were antsy. (And letting it go overnight was just not an option, am I right? That’s just ridiculous.) Also, letting it finish freezing, like you’re supposed to? Makes things even better the next day. And the day after that. And every other day of your life ever.
I think that our summer is going to be full of plenty more frozen treats, and we may collectively gain a bazillion pounds. What do we try next? Italian ice? Gelato? A fancy fruit sorbet of some kind? I seriously need some guidance because my brain may explode from all the possibilities. Lend me your guidance, ice cream fans of the internet. Our summer depends on you!