We still loved it and next time will eat it soft serve out of the ice cream maker. But I love it. Most coconut creams we can even find only come in 5.4oz cans, only the coconut condensed milk comes in the 14oz cans. Thanks so much for your kind words, Tara! Like other reviewers, my ice cream never emulsified and was part watery and part hard fat globs. You are quite right to surmise that sugar has the effect of keeping ice cream soft. Marsha, I apologize for any trouble here. Anh, Hello! Is there a specific brand of coconut milk required? I have guided my work colleagues to this page if they want to make their own. Hmm……well, yes, that could well explain your experience. My children are allegic to all nuts, and I was considering how I could make a vanilla frozen yogurt with coconut. I utilized full fat coconut milk, pure sweetener, and included cocoa powder for a chocolate frozen yogurt base. So I put the ingredients in the fridge overnight, turned my freezer to the coldest it could go, put the freezer bowl back in, and tried again in the morning. Now its gritty. The ice cream make run was a disaster. Have I ever told you I used to subsist on ice cream as a child? Yes you can use a loaf pan and mix it every once in a while, but it won’t be as creamy. Weâve provided updated brand recommendations in the recipe notes. :). Can you do one can of coconut milk and a few cans of cream? Glad you still enjoyed it. The batch that flopped, I hadn’t chilled properly in the fridge, so it came out super icy and gritty. It turned out really well. I also used a different brand of coconut milk. I opened it, and it did separate (fat and water). I did substitute the sugar for grated palm sugar and used essence in stead of extract and vanilla paste instead of the vanilla bean pods. Feels a little gritty (could it be the granulated non-organic sugar I used?) We do include brand recommendations in the notes section of the recipe with an asterisk next to coconut cream to direct readers there. We’d say probably a 2:1 ratio of water:coconut. Does the end product freeze mix well together? I tried this recipe twice yesterday night with high quality organic ingredients but, as others have experienced, the curdling of the mixture during blending kind of spoilt the recipe.. I even tried to thaw it and add oil the next day. I just made it again today and the mixture separated/curdled in the blender. The less of that you hear, the more of the creamy solid stuff there is in the can. It pairs well with cake, pie, would make a killer ice cream sandwich, and makes the ultimate base for vegan milkshakes. Even after leaving it out for 15 min at room temp and using a scoop in hot water, it did not scroll well. 4. Do you think adding coconut flakes will enhance the recipe too? When this happened to me, I put it on low on the stove and it melted smooth and could be blended. The coconut oil ruins it. I understand the use of coconut for the fat content, but isn’t there another way? I’m trying to eliminate sugar from my diet. I plan to add peanut butter and mini Justin’s peanut butter cups too :-). Just did it few days ago and result, texture and taste is fantastic and the only reason I will not do it again, is because It give’s me a lot of gastric backward flow, so if you have this problem, this is very bad for it. Who knows, maybe you can use what i did for your blog too ^.^ Thank you SO much for all these WONDERFULL recipies! Petaluma, CA. Hi Lucy, we wonder if it was the brand of coconut milk that caused the issue? The beans came out of a can but were still more or less complete, So is was not a bean paste. This recipe came out delicious! I wish I was able to post a pic of what it looked like. Iâm baking up black bean brownies from this site to go with the ice cream. Oren, there is no recipe on the link you have attached.