Hot Weather calls for some Coconut Ice-y Cream Goodness

Ice Cream bowl

I ran out of Bodyglide this weekend.

As I was getting ready for yet another hot sweaty run, I used whatever I had left hoping it would be enough. It was….just enough.

I stopped in at a Dick’s Sporting Goods store that was in the same complex as the furniture store I was visiting, hoping to pick up a new stick.

I was really hoping I would be able to find it on my own.  But, I ended up having to ask someone.

It felt so weird….”Where can I find the Body Glide?”

The blank expression on his face confirmed that he was not a runner, and I’m sure he now thinks I’m a weirdo.

I explained it was for running, and he pointed me to the fitness section, where I did end up finding it.  It was the last stick left on the display.  Phew!  Not all for naught!

It’s hot out there, lots of wierdos out for a run!

And now, something to cool us all off…

Coconut Icy Cream

Coffee Coconut Ice-y Cream (adapted from Channeling Contessa)

Ingredients:

Two 15oz cans of full fat coconut milk

3/4 cup sugar

3/4 cup strong brewed coffee

1 1/2 teaspoon coconut extract

Directions:

Brew Coffee

Combine the coconut milk, sugar and coffee in a sauce pan and over medium flame, heat until well combined and just about to simmer.

Coconut Milk

Remove from heat and add in the extract and stir.

Cover and let it chill in the fridge for at least 6 hours, overnight if possible.

Let's get ready to churn!

Once chilled, churn in your ice cream maker according to manufacturers directions.  I have a KitchenAid ice cream attachment, and I let it churn for 25 minutes until it looks like soft ice cream.

Churned

Spoon into a container, press plastic wrap on the top and let it freeze for a few hours.  Overnight if possible.

When ready to eat, let it warm up on the counter about 10 minutes before scooping.

Coconut Icy Cream

For whatever reason, mine never got creamy.  Instead it had this italian ice consistency   Perhaps it was because I needed to let it churn a little longer.  But, at 25 minutes, I was getting concerned that the bowl it was churning it was getting too warm to be effective.  It was also 80 degrees in my kitchen, which might have affected the freezing action that was supposed to be occurring in the bowl.

Whatever the reason, it was still really good.  Super cold and refreshing without feeling too heavy like a creamier ice cream would have.  The coffee I made was rather weak, so the coffee flavor was subtle, but it did complement the coconut well.  I really like it.  Especially since I can eat more than a bowlful without worrying too much about lactose.

Next time I would be interested to see what happens if I omit the coffee or add in some cream…would it be creamier with less liquid or a little more fat?  Only one way to find out!

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About chezsylvia

Engineer during normal working hours...photographer, baker, cook, runner, crossfitter and traveler the rest of the time.
This entry was posted in Dessert, Running and tagged , , , , , , . Bookmark the permalink.

4 Responses to Hot Weather calls for some Coconut Ice-y Cream Goodness

  1. So what is Bodyglide?

  2. Liz says:

    I’m happy to taste test – this sounds delicious! I think you should try adding some unsweetened finely shredded coconut.

    • chezsylvia says:

      I was debating adding some toasted coconut flakes into it to amp up the coconut. But, it was too hot to turn on anything that would toast coconut. But next time for sure!

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