Monday, May 31, 2010

Coconut Ginger Sorbet

This frozen fix has no cream, just coconut milk, which prompted a philosophical question... Is it ice cream or is it sorbet? On one hand, it has the smooth creaminess of ice cream. Plus, it's made out "milk," even if it's never been near a cow udder. Yet, coconut is technically a fruit, which should qualify it as a sorbet. Ultimately, I'm going to call it a sorbet because it sounds healthier. Coconut milk has "good fat," right?

Looks like snow, tastes like summer.

Only three ingredients: coconut milk, ginger, sugar.

I know this isn't the most appetizing thing to say, but it looks like Elmer's Glue.

Chopped ginger.

Straight from the ice cream maker.


2 cans coconut milk (I used Whole Food's 365 brand)
2/3 cup sugar
1 tablespoon sliced ginger
OPTIONAL: 1-2 shots coconut rum or regular rum

Add coconut milk, ginger, and sugar to a saucepan. Cook on medium heat until sugar is dissolved and liquid is hot, but do not boil. Put a lid on the pot, turn the stove off, and let it steep for one hour. Pour liquid through a sieve to remove the ginger. Chill in refrigerator or ice bath. If you are adding rum, add it now. Pour in ice cream maker and churn.


  1. Thanks for sushi and ice cream last night! This flavor was delish but green tea was my favorite. If you post it I will tweet it :-)

  2. who knew vegan ice cream could be so good?!

  3. that looks beautiful! sounds so yummy too.. i love ginger...