Tag Archives: travel preparation

Coconut and Ginger Ice Cream

17 May

The countdown to my around-the-world adventure continues and departure is only 18 days away! As a follow-up to my clean out the pantry challenge, coconut cream was another ingredient on my hit list. For some strange reason, coconut cream and canned tomatoes always seem to make it into my bag, even when not on the shopping list.

Thai curries sprung to mind when I first thought about using coconut cream. However, I was out of homemade curry pastes and quite frankly, I’m not keen on the store-bought varieties. I needed another idea. In Brisbane we are in the midst Autumn but the weather has been balmy with temperatures reaching 24 to 26C on some days. For me, that’s still ice cream eating weather. Anything below 20C and it’s off the menu. With curry idea out of the way, ice cream became the choice of the day. Besides I had few sweet toothed friends coming over for dinner who were keen to try this flavor, along with a sample of the beetroot and chocolate ice cream.

Have you tried making ice cream without a churner? When I lived in Brazil, I made Indian ice cream (Kulfi) several times and would serve it as a dessert to help my diners put out the post-curry flames (strangely, Brazilians generally don’t eat spicy food). One thing I detested though was having to beat the ice cream every hour to avoid those dreaded crunchy ice crystals. That’s why I recommend: if you love ice cream, by an ice cream churner. I was lucky enough to get mine on special for $20 at the local supermarket. It really opens up new doors to the world of homemade ice cream.

Whilst I am not a Vegan nor mock meat and ultra-processed soy cheeses lover, I do appreciate the simplicity and creativity of some vegan dishes. This is one of them. The natural fats in the coconut gave it a lot of creamy goodness, no need for eggs or cream. I added young ginger because I love the contrast between sweet and pungent. I also infused the coconut cream with lemongrass just to add another flavor and clear my freezer of one less ingredient.

So here it is. Adjust the proportions to suit your tastes. Experiment with kaffir lime leaves instead of lemongrass, it’s up to you. Enjoy and let me know what you think. 🙂


  • 500ml Coconut Cream (you can use coconut milk for a lighter version)
  • 4 tablespoons brown sugar
  • 2 tablespoons coconut oil
  • 1 lemongrass stick
  • 10 cm (4 inch) piece of young ginger (grate half and slice half)
  • 1 cup of water


In a heavy based pot, add water and grated ginger. Simmer uncovered on low heat until all the water has evaporated.

shredded young gingercooking ginger

Then add the brown sugar and an equal amount of water. Stir and simmer until the sugar has dissolved and begins to darken. Set aside to cool.

cooking gingercandied ginger

In a second heavy based pot, add coconut cream, lemon grass stalk and sliced ginger. Simmer uncovered on low heat for about 10 minutes. Strain the coconut cream into a bowl and set aside.

infused coconut creamstraining

Combine the cooled brown sugar syrup, coconut oil and ginger to the coconut cream. Stir to combine then place in the refrigerator for 2 hours minimum (preferably over night). Then pour into your ice cream maker and churn per instructions.

woolworths ice cream maker

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