I’m doing a slightly different kind of post to celebrate the recent summer solstice. Instead of sharing a precise recipe, I’m sharing an idea (with suggested flavors and ingredients below): take a can of coconut milk, blend with a hand blender to put some air into it, add any flavorings you want, blend some more if necessary, taste it, adjust flavorings, and stick it in the freezer in a jar. It’s a great activity for kids to make their own frozen dessert, or really for anyone who wants a quick, easy, and fun summer treat. 

Here are a few of my family’s favorite flavors. Let me know in the comments which ones you like best, or if you come up with any that aren’t on the list. Remember, the measurements are imprecise. You can make the taste fit your personal preference by adding some flavorings, sampling, then adjusting as desired before freezing. Although all the suggestions below are for one can of coconut milk, I also like to divide the coconut milk into smaller portions so that I can try different flavorings out of one can. Have fun!

Vanilla

1 can coconut milk

2 teaspoons vanilla extract

5 teaspoons maple syrup

Dash of salt (optional)

Tropical Coconut Mango

1 can coconut milk

1½ cups of fresh or frozen mango chunks

7 teaspoons sugar or syrup

½ teaspoon vanilla extract if desired

After blending in your 1½ cups of mango, you could try adding some tiny pieces of mango so that it has mango chunks. See tips and tricks below for adding yummy bits to your concoctions.

Ginger

1 can coconut milk

1-1¼ teaspoons dried, powdered ginger

1-1 ¼ teaspoons vanilla extract

5 teaspoons maple syrup

Crumbled gingerbread or gingersnaps would probably also be a really good addition. Sadly we didn’t have any in the house. By the way, this flavor tied with balsamic strawberry for Elijah’s (Bumblebee’s fabulous photographer and my brother) favorite and tied with chocolate for my favorite.

Chocolate

1 can coconut milk

1 tablespoons (or more to make it really chocolaty) cocoa powder

8 teaspoons sugar

½ teaspoon vanilla extract if desired

You could also add in some crumbled brownies. This one tied with ginger for my favorite. Yum!

Balsamic Strawberry

1 can coconut milk

8-12 fresh or frozen strawberries

8 teaspoons sugar

½ teaspoon balsamic vinegar (maybe start with less and taste it before going to the full amount. Or if you’re really brave, do the whole thing right away and maybe even add extra after tasting it). Used right, the balsamic brings out the strawberry flavor without making the ice cream vinegary. This flavor tied with ginger for Elijah’s favorite.

Orange Creamsicle

1 can coconut milk

Peel from one orange (you can zest it, but that’s a pain so I just slice off the outer layer of peel with a knife. The blender takes care of making it smaller)

1 teaspoon vanilla extract

7½ teaspoons sugar

Mint Chip

1 can coconut milk

About ten mint leaves or 3-5 drops peppermint extract (taste as you go!)

6 teaspoons sugar

Chocolate chips

Tips and Tricks

Try adding a dash of vanilla extract to any flavor to add depth.

To make cookies and cream, chocolate peanut butter pretzel, etc, make a vanilla for your base, then add in the other ingredients

If there are any chunky ingredients to add (chocolate chips, cookie pieces, etc), let the base freeze for a while to thicken it before adding them. This way, they won’t sink to the bottom or get soggy. 

If you add blended fruit, the water in it makes the mix less creamy, giving you more of a sorbet.

Add food coloring for some extra fun.

Coconut milk ice cream freezes harder than dairy ice cream, so let it sit out to soften before you try to scoop it.

I know I already said this, but please share which flavors you try, both of mine and of your own invention. I’d love to hear from you, and I’m sure others would love to see your ideas in the comments!