This ice cream post is sponsored by Cuisinart. We have teamed up to share this coconut cotton candy recipe in just a few easy steps! All views and opinions are always my own. This post also contains affiliate links.
If there’s anything the kids look forward to the most it’s making homemade ice cream every summer! This summer we get to level up our ice cream making skills with Cuisinart’s Gelateria Frozen Yogurt, Ice Cream, Gelato and Sorbet Maker! (Say that 3 times fast LOL!)
This ice cream maker is the easiest machine I’ve used yet and one of the things I like about it the most is that there are very few parts to deal with! I also like the fact that the base that the double insulated freezer bowl fits into spins versus other ice cream makers where the paddle spins. When the ice cream starts to thicken, I don’t have to worry that the motor won’t turn the paddle around- in fact the paddle locks into the lid and is stationary while the bowl turns! Genius!
Some awesome benefits of the Cuisinart Gelateria Ice Cream Maker:
- Makes up to 2 quarts (1.9 L)
- Electronic touchpad controls
- Stylish brushed metal housing
- Three pre-programmed settings and LCD display with auto-shutoff
- Double insulated freezer bowl
- Ingredient spout with integrated measuring cup (measures 1/4c and 1/2c!)
With our family’s exploration into eating more plant based recipes it was a no brainer to try making a rich and creamy ice cream made with coconut cream and boy did this recipe ever deliver!
Just when you thought you couldn’t enjoy a creamy dairy alternative, this recipe hits the spot and can allow for just about any flavoring you wish!
This coconut ice cream base is:
- Gluten free
- Naturally sweetened with no refined sugars
- Perfect for those with dietary restrictions
Without further ado, here’s the recipe!
- 2 Cans Coconut cream
- 1/2 Cup Maple syrup
- 1/4 Tsp Salt
- 1 Tsp Cotton Candy flavoring oil
- 2 Tbsp Corn starch, Or 1 tsp arrowroot powder
- Ensure freezer bowl component of ice cream maker has been frozen for a minimum of 12-24 hours. The freezing liquid should not make any noise when shaken to ensure a full freeze.
- Over medium low heat, add all but 1/2 c of full fat coconut milk.
- Add maple syrup and salt and allow to warm (not boil) for 2 minutes.
- In a separate bowl, mix cornstarch (or arrowroot powder) with 1/2c of remaining coconut milk.
- Add cornstarch mixture to sauce pan and turn heat to medium and continue to stir (about 6-8 minutes) until mixture coats the back of a spoon.
- Remove from heat, transfer to a heat safe bowl, then add flavoring oil.
- Allow to cool at room temperature for about 15 mins with plastic covering to avoid skin forming on the surface.
- Chill in refrigerator until mixture is completely cold.
- Time to churn! Place the freezer bowl onto the Cuisinart Gelateria console and insert the churning paddle and lid.
- Turn on the ice cream maker and press the ice cream setting. Set the churning time to 20 minutes.
- Open the ingredient spout and slowly pour the ice cream mixture. Allow to churn until mixture resembles soft serve.
- Transfer contents of ice cream into a container and freeze for about 1 hour.
- Serve and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g