Re: Coffee Coconut Milk Ice cream

[Guest guest]

At 11:21 PM 8/10/2010, you wrote:

So I made some coffee coconut

milk ice cream that is really yummy.

That sounds good. I wonder where I can get some decent brewed coffee? I

don't own a coffee pot because Harry can't tolerate coffee, and I don't

like it as a beverage. But I used to love coffee ice cream.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I love coffee. I would go for Mcs or Waffle House just make sure Waffle

House give you the double strength brew or it won't work. CC's has a nice strong

coffee too but it's a bit expensive. I find Whole Foods has reasonable priced

brewed coffee but I just don't like the flavor.

Misty

>

> >So I made some coffee coconut milk ice cream that is really yummy.

>

> That sounds good. I wonder where I can get some

> decent brewed coffee? I don't own a coffee pot

> because Harry can't tolerate coffee, and I don't

> like it as a beverage. But I used to love coffee ice cream.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Ask friends, neighbors. I have an extra coffee pot that I keep for when I have

company. There are 2 in our temple and probably every church too. I would bet

someone would lend you one and give you the coffee for a pot, or even brew some

for you.

PJ

>

> >So I made some coffee coconut milk ice cream that is really yummy.

>

> That sounds good. I wonder where I can get some

> decent brewed coffee? I don't own a coffee pot

> because Harry can't tolerate coffee, and I don't

> like it as a beverage. But I used to love coffee ice cream.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Mara,

This sounds delicious!!

You beat me to it as I'm planning on posting a recipe for banana coconut ice

cream. The key is to roast the bananas! YUMMMM!

Jodi

>

> So I made some coffee coconut milk ice cream that is really yummy.

>

> I mean, I might be fooling myself because I've been eating this way 3+

> years now, and maybe I don't remember the old stuff that well anymore,

> but this tastes pretty similar to the good stuff to me.

>

> I made a pot of 5 cups of strong coffee (as marked on the coffee maker).

>

> Then I used that coffee to make coconut milk. That is, instead of

> using water to make the coconut milk, I blended the coffee with

> the shredded coconut. Then strained it, added in enough hot

> water to make 1 quart, added about 1/2 cup honey, 1 generous

> TB of vanilla, a pinch of sea salt crystals and blended it back

> together. Then put it in the cuisinart ice cream maker et voila,

> 1/2 hour later, coffee coconut ice milk yogurt.

>

> Mara

>

[Guest guest]

Yeah - it is really good - only this morning I realized the recipe is not

finished yet.

Overnight, it got icy and contracted, a lot of the air came out of it - so I may

have discovered why egg yolk is used as part of the base in many coffee ice

creams -

to keep it suspended. Although I was thinking adding a banana in might

also work. The taste is still creamy and coffee-ish, but the texture is now

more crystall-y.

So, either, you have to serve it right away while it is soft, or I need a new

part to the

recipe - but no worries, this is so good I am definitely fine with experimenting

on

it again.

Mara

> Mara,

>

> This sounds delicious!!

> You beat me to it as I'm planning on posting a recipe for banana coconut ice

cream. The key is to roast the bananas! YUMMMM!

>

> Jodi

>

>

>>

>> So I made some coffee coconut milk ice cream that is really yummy.

>>

>> I mean, I might be fooling myself because I've been eating this way 3+

>> years now, and maybe I don't remember the old stuff that well anymore,

>> but this tastes pretty similar to the good stuff to me.

>>

>> I made a pot of 5 cups of strong coffee (as marked on the coffee maker).

>>

>> Then I used that coffee to make coconut milk. That is, instead of

>> using water to make the coconut milk, I blended the coffee with

>> the shredded coconut. Then strained it, added in enough hot

>> water to make 1 quart, added about 1/2 cup honey, 1 generous

>> TB of vanilla, a pinch of sea salt crystals and blended it back

>> together. Then put it in the cuisinart ice cream maker et voila,

>> 1/2 hour later, coffee coconut ice milk yogurt.

>>

>> Mara

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Mara,

I've made two batches.

One was very creamy- so when I removed from ice cream maker- it was divine

(higher water to coconut ratio)

That batch stayed creamy in freezer but needed some time to warm up out of

freezer before eating. I think the reason it stayed together was because I used

a half of a date. Sweetener really was not needed, I did it for texture. Plus,

I am not eating eggs and I have never tolerated honey.

The second batch came out kind of " granita " like. I think it is because I had

two very ripe bananas and I decided to mix it in with coconut milk (I really get

grossed out seeing how bananas freeze) and I froze that mixture knowing that I

would take that mixture and defrost to make an ice cream mixture. Big mistake.

Not that it was bad or anything.. just wasn't ice creamy.

I suspected just like coconut milk- the date would hold the texture.

Jodi

> >>

> >> So I made some coffee coconut milk ice cream that is really yummy.

> >>

> >> I mean, I might be fooling myself because I've been eating this way 3+

> >> years now, and maybe I don't remember the old stuff that well anymore,

> >> but this tastes pretty similar to the good stuff to me.

> >>

> >> I made a pot of 5 cups of strong coffee (as marked on the coffee maker).

> >>

> >> Then I used that coffee to make coconut milk. That is, instead of

> >> using water to make the coconut milk, I blended the coffee with

> >> the shredded coconut. Then strained it, added in enough hot

> >> water to make 1 quart, added about 1/2 cup honey, 1 generous

> >> TB of vanilla, a pinch of sea salt crystals and blended it back

> >> together. Then put it in the cuisinart ice cream maker et voila,

> >> 1/2 hour later, coffee coconut ice milk yogurt.

> >>

> >> Mara

> >>

> >

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

> Mara,

>

> I've made two batches.

> One was very creamy- so when I removed from ice cream maker- it was divine

(higher water to coconut ratio)

> That batch stayed creamy in freezer but needed some time to warm up out of

freezer before eating. I think the reason it stayed together was because I used

a half of a date. Sweetener really was not needed, I did it for texture. Plus,

I am not eating eggs and I have never tolerated honey.

>

> The second batch came out kind of " granita " like. I think it is because I had

two very ripe bananas and I decided to mix it in with coconut milk (I really get

grossed out seeing how bananas freeze) and I froze that mixture knowing that I

would take that mixture and defrost to make an ice cream mixture. Big mistake.

Not that it was bad or anything.. just wasn't ice creamy.

>

> I suspected just like coconut milk- the date would hold the texture.

That's a good tip to keep in mind.

And compacted granita like, with excellent flavor and creaminess, is a good way

to describe the rest

of it at the moment.

Mara

[Guest guest]

At 05:09 AM 8/11/2010, you wrote:

I love coffee. I would go for

Mcs or Waffle House just make sure Waffle House give you the double

strength brew or it won't work. CC's has a nice strong coffee too but

it's a bit expensive. I find Whole Foods has reasonable priced brewed

coffee but I just don't like the flavor.

Well, there's a McMordors not to far from me... what's wrong with the WF

coffee? I'm more likely to be near there than I am to be near a

McMordors*.

In case anyone's wondering, in JRR Tolkien's Lord of the Rings,

the land of Mordor is a land of evil. And the warning is " Do not eat

or drink anything which comes out of the land of Mordor. " Hence,

McMordors.....

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 06:48 AM 8/11/2010, you wrote:

Ask friends, neighbors. I have

an extra coffee pot that I keep for when I have company. There are 2 in

our temple and probably every church too. I would bet someone would lend

you one and give you the coffee for a pot, or even brew some for you.

Hmmm.... I wonder if my Dad's still using coffee and chickory? If he

isn't, I could ask for some the next time I go over to help him with his

computer.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Just to note:

I made a 3rd batch and placed the mixture in the fridge as I didn't have time to

put it in ice cream maker.

I must say it turned into this lovely coconut banana pudding and is completely

gelled without needing and gelatin. I think the small smidge of coconut oil

also helped!

Super yum! and fantastic in this weather.

Jodi

>

> > Mara,

> >

> > I've made two batches.

> > One was very creamy- so when I removed from ice cream maker- it was divine

(higher water to coconut ratio)

> > That batch stayed creamy in freezer but needed some time to warm up out of

freezer before eating. I think the reason it stayed together was because I used

a half of a date. Sweetener really was not needed, I did it for texture. Plus,

I am not eating eggs and I have never tolerated honey.

> >

> > The second batch came out kind of " granita " like. I think it is because I

had two very ripe bananas and I decided to mix it in with coconut milk (I really

get grossed out seeing how bananas freeze) and I froze that mixture knowing that

I would take that mixture and defrost to make an ice cream mixture. Big

mistake. Not that it was bad or anything.. just wasn't ice creamy.

> >

> > I suspected just like coconut milk- the date would hold the texture.

>

> That's a good tip to keep in mind.

>

> And compacted granita like, with excellent flavor and creaminess, is a good

way to describe the rest

> of it at the moment.

>

> Mara

>

[Guest guest]

Jodi, ok so the coconut oil might fight the yeast that the banana creates right?

i'll tell myself that as i have a lil " pudding " on the candida scd diet -not one

for cheating but i have been doing a lil banana here/there- so i MUST have this

recipe please thanks

Eileen

> >

> > > Mara,

> > >

> > > I've made two batches.

> > > One was very creamy- so when I removed from ice cream maker- it was divine

(higher water to coconut ratio)

> > > That batch stayed creamy in freezer but needed some time to warm up out of

freezer before eating. I think the reason it stayed together was because I used

a half of a date. Sweetener really was not needed, I did it for texture. Plus,

I am not eating eggs and I have never tolerated honey.

> > >

> > > The second batch came out kind of " granita " like. I think it is because I

had two very ripe bananas and I decided to mix it in with coconut milk (I really

get grossed out seeing how bananas freeze) and I froze that mixture knowing that

I would take that mixture and defrost to make an ice cream mixture. Big

mistake. Not that it was bad or anything.. just wasn't ice creamy.

> > >

> > > I suspected just like coconut milk- the date would hold the texture.

> >

> > That's a good tip to keep in mind.

> >

> > And compacted granita like, with excellent flavor and creaminess, is a good

way to describe the rest

> > of it at the moment.

> >

> > Mara

> >

>

[Guest guest]

Mara,

Too bad. But I'll bet you can fix it. I would suggest the

banana. Way back when I thought I could eat what I wanted, a

favorite recipe was my grandmother's raspberry sherbet. Of course it had

sugar, but the secret ingredient was banana. This was made in an

ice-cream making machine, and after you ran it 5-10 minutes you opened it

back up and added mashed banana and egg whites. Of course, coffee

ice cream may be entirely different, but then again, maybe banana would

help.

Yeah - it is really good - only this morning I realized the recipe is

not finished yet.

Overnight, it got icy and contracted, a lot of the air came out of it

- so I may have discovered why egg yolk is used as part of the base in many

coffee ice creams - to keep it suspended. Although I was thinking adding a banana in

might

also work. The taste is still creamy and coffee-ish, but the texture

is now more crystall-y.

So, either, you have to serve it right away while it is soft, or I

need a new part to the recipe - but no worries, this is so good I am definitely fine with

experimenting on

it again.

Mara

[Guest guest]

Hi.I missed the initial post about the recipe for this coffee coconut milk icecream? Can you send again? Sounds divine.Also, what brand of icecream maker do you recommend. UC since 2006SCD - two weeks

[Guest guest]

I was thinking the same thing. There have been so many "trial" recipes for this I would love to see a final version - because it sounds WONDERUL!!

Marla

From:

Sent: Wednesday, August 11, 2010 6:38 PM

To: BTVC-SCD

Subject: Re: Coffee Coconut Milk Ice cream

Hi.

I missed the initial post about the recipe for this coffee coconut milk icecream? Can you send again? Sounds divine.

Also, what brand of icecream maker do you recommend.

UC since 2006

SCD - two weeks