Spiced Coconut Ice

 
3 cups soy milk, rice milk, or other non-dairy milk of choice
1 - 14 oz. can coconut milk (regular or lite)
3/4 cup unbleached cane sugar
1/3 cup apple juice
1 T. vanilla
1 T. cinnamon
1/2 t. ground allspice
1/4 t. nutmeg
 

In a large bowl, whisk together all of the ingredients. If you have an ice cream maker, transfer the mixture to the ice cream maker, and freeze according to the manufacturer's instructions. Or, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temperature for 15 minutes. Transfer the mixture to a food processor, process until smooth, and transfer the mixture to an airtight container. Return it to the freeze and freeze until solid. Serve as an accompaniment to cakes, pies, desserts, or as a refresher.

Yield: 1 1/2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett