Lemongrass Ginger Coconut Ice Cream

Summer! I don’t know why, but I’ve always loved the idea of Summer…and sun…and all things hot…

😉 Really now. The past month has felt more like Summer break for me than I ever remember Summer feeling like when I was actually in school. I kicked off the month hitting up State Bird Provisions (finally!) with my cousin. Then I jetted off to Austin for some bachelorette fun with my soon-to-be (this Saturday!) sister-in-law. First time away from my babies. *tear* And if that wasn’t enough, I just got back from five days in Manhattan with my cousins. Whew! I’ve got some pretty packed food recaps coming your way. 😉 I feel like I need a break from my Summer break!

Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.

An ice cream break! My ice cream maker has been working overtime lately because…ice cream. I’ve got quite a few fun creations coming your way, but today I’m kicking it off with the other bloggers of Foodie Extravaganza with this creamy, Asian inspired creation.

Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.

There’s a little ice pop shop/cart that I love to hit up whenever I see them set up (usually at the Alameda Antique Faire), and I almost always get their Bangkok Night Market pop. It’s a bright yellow, sweet, coconut curry pop, and it’s so, soooo good. This Lemongrass Ginger Coconut Ice Cream is inspired by that pop, but it doesn’t go all the way into the curry flavor profile. A little safer, if you will. It leans heavily on the floral, aromatic lemongrass, smoothed out by the creamy coconut, with just a hint of ginger kick. If you’re feeling a bit more adventurous, try topping it with a sprinkle of turmeric and chili powder. Mmmmm…

Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.
Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.

One bite and you’ll feel like you should be sitting on a beach in southeast Asia eating this straight out of a coconut shell. Or not. Whatever floats your boat.

Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.

Oh, and did I mention this ice cream is vegan? Can I slide that little fact in there without you noticing? The coconut base is so rich and creamy, I promise you wouldn’t have noticed anyway. So maybe I shouldn’t have said anything then, huh? Oh well. Heads up.

Lemongrass Ginger Coconut Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert, ice cream, vegan
Serves: 4-6 servings
Ingredients
  • 2 stalks of lemongrass
  • 2 inch piece of ginger (about an inch in diameter)
  • 1 can of coconut cream
  • 1 can of coconut milk
  • 4 tsp tapioca starch (corn starch can be substituted)
  • 2 Tbs corn syrup
  • ½ tsp sea salt
  • ⅔ cup sugar
Instructions
  1. Peel off the dry outer layers of the lemongrass to expose the softer inner stalk. Cut off and discard the base and the dry top of the stalk leaving only the soft portion. Roughly chop the soft lemongrass.
  2. Peel and roughly chop the ginger.
  3. Whisk about 3-4 Tbs of coconut milk into the starch to make a slurry. Set aside.
  4. Heat coconut milk, coconut cream, sugar and corn syrup over medium heat until it comes to a boil.
  5. Lower the heat, add in the lemongrass and ginger and allow to simmer for 5 minutes. Watch carefully and don't allow it to boil over.
  6. Whisk in the slurry and cook for about 1 minute more, until thickened.
  7. Remove from heat and stir in salt.
  8. Quick chill this mixture by filling a bowl halfway with ice, pouring the ice cream mixture into a separate bowl and then placing that bowl op top of the ice. Leave to chill completely, stirring the mixture occasionally.
  9. Alternatively, you can place the ice cream mixture in the refrigerator for a few hours, or overnight, until it's completely cold.
  10. Pour mixture into your ice cream maker/churner and chill according to your manufacturers instructions (mine takes about 20 minutes).

 

Step up your ice cream game with fragrant lemongrass and spicy ginger all in a creamy coconut base. Oh, and it happens to be vegan, too.

Oh wait, that’s not all! Check out all the mouthwatering ice cream recipes from the other tastemakers of Foodie Extravaganza. I want them all!

Here’s the Scoop!

Chocolate Decadence Ice Cream by A Day in the Life on the Farm
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
Tahini and Lemon Curd Ice Cream by Sew You Think You Can Cook
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla

 

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month was hosted by the amazing Camilla of Culinary Adventures with CamillaI’m always excited to see what Cam comes up with every month, so be sure to give her a visit.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

 


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So you like interesting flavor combos? Check out these Asian-inspired twists!

The subtle sweetness of purple yam enhances the creamy, dreamy texture of this panna cotta.Silky smooth, creamy and delicious white chocolate matcha pie with almond crust. So simple yet impressive! (grain free, gluten free)

 

 

 

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16 Comments

  1. What a delicious idea! I love that you did it in a coconut milk base! I can taste it now!
    Carlee recently posted…Maple Bacon Ice Cream – A Guest Post by MiMi #FoodieExtravaganzaMy Profile

  2. How interesting! I’ve never used lemongrass in ice cream before. I have two plants outside. Will definitely be trying this.
    Tara recently posted…#FoodieExtravaganza Creative Ice Cream Flavors: Éma’a (Syrian Ice Cream)My Profile

  3. What great flavors. This would be a perfect finish to a spicy Asian Stirfry Dinner.
    Wendy, A Day in the Life on the Farm recently posted…Chocolate Decadence Ice Cream for #FoodieExtravaganzaMy Profile

  4. Yes, indeed, Joy. A bowl of your sensational (and sense-tickling) ice cream would make me feel like I’m lounging about poolside in Singapore =) My husband loves turmeric so I appreciate the tip on the spicy option….P.s. Your summer vacay looks like one that created many joyful memories =)
    The Ninja Baker recently posted…No-Churn Reese’s Chocolate Peanut Butter Ice Cream, #FoodieExtravaganzaMy Profile

  5. I’m really curious how these flavors taste as ice cream!
    Cindys Recipes and Writings recently posted…Root Beer Barrel Ice Cream #FoodieExtravaganzaMy Profile

  6. When I was brainstorming for what flavor to make, stirring in candied ginger was one of them. I absolutely love ginger, and I love the flavor combination with lemongrass! Yes, please for being transported to an exotic spa. Can’t wait to try your recipe! Have a fun holiday weekend! =)
    Christine recently posted…Peach Cobbler Ice Cream #FoodieExtravaganzaMy Profile

  7. This sounds so great. I’m glad you didn’t go all the way to curry though. 🙂 It sounds like you’ve had a fun and busy summer so far. Great for you!!
    Kathleen recently posted…We Go Together PlaqueMy Profile

  8. A little tardy in my commenting and sharing. Sorry! You had me at lemongrass. Seriously. These flavors are so creative. I can’t wait to try it!
    Camilla @ Culinary Adventures recently posted…Herbed KhachapuriMy Profile

    • I’m all about the herbs in ice cream lately. I love how the lemongrass in this keeps it from feeling too heavy and coconutty.

  9. What a fun ice cream – love the use of lemongrass.
    Lauren @ Sew You Think You Can Cook recently posted…A Breakfast PotluckMy Profile

  10. How refreshing, this sounds a lovely summertime ice cream.
    Laura@ Baking in Pyjamas recently posted…Triple Coconut Pound Cake with Salted Caramel GlazeMy Profile

    • My favorite thing about this is that the lemongrass and ginger do make it refreshing while the coconut milk keeps it creamy and almost decadent. It’s been popular in our house this summer. 🙂

  11. I made this and the flavors were wonderful! Not too sweet and the flavors didn’t overpower each other. Can you tell me what size cans were used for the coconut milk and cream? I’m not sure if I used the correct items. I’m always a little confused when I see coconut milk listed in the ingredients. Does the author mean the kind in the cans traditionally used in Thai food , the sweet syrupy stuff used in alcoholic beverages or do they mean the stuff found in the refrigerator section that you drink like milk? I wasn’t sure what to use so I used a 13oz can of coconut cream (the kind used in Thai food) and 16oz of coconut milk, the kind you drink. Is this correct? If not, I’m curious to see how the texture changes if I use something different.

    • I used canned coconut milk and boxed coconut cream (you can kind of see exactly which ones I used in the photos above) which should be similar to the canned version. Just the brand of cream I used happened to come in a box. I believe the canned coconut milk is fattier than the kind you drink and would make for a more decadent ice cream. If you try it both ways, let me know if the difference is significant! 🙂

      • Thank you so much for your reply! It sounds like I used the same coconut products you did. Everyone in my family enjoyed this so I will make it often. Thanks for the recipie! Now I’m off to check out some of your other posts 🙂

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