You might want to sit down. Or maybe even lay down. Yes, this gelato should be eaten laying down to avoid injury when you literally pass out because it is so damn delicious.
It is so simple in taste and in process that I’m not going to subject you to a prolix post. Here are the only facts you need to know:
- Lemongrass is one of the most enchanting ingredients, with an aroma and flavor so synchronously citrusy and herbal that it keeps you wondering — and you don’t even know what you’re wondering at. It’s a member of the sugarcane family, common in Asian (especially Thai) cooking, and is perfect for infusing into liquids like….
- …Coconut Milk, a.k.a. vegan panacea for former ice cream addicts. Don’t you dare buy the Lite stuff. The fat in the Good Stuff is not only healthy for you, but it also gives this concoction such a velvety, rich, creamy mouth-feel that vegan bullies might dangle you over a ledge and demand that you admit you put cream or eggs in your ice cream.
- Do yourself a favor and get an ice cream maker. Like I said in the prickly pear sorbet post, I have had wonderful results from this one.
Short and sweet, as promised. I don’t want to waste your time that you could be spending making this recipe.
Lemongrass Coconut Ice Cream (Vegan!)
- 2 stalks lemongrass, sliced thinly
- 2 cans coconut milk (regular, not lite)
- 3/4 cup granulated sugar
- 2-3 slices of fresh ginger
To prepare the lemongrass, remove the outermost layer of the stalk and then trim the ends and the base off the stalk so you are left with about 5″ of the thickest part. Give the stalk a couple of whacks with a heavy object to loosen the layers a bit and then slice them thinly.
Combine all the ingredients in a small saucepan and stir gently over medium heat until it just begins to simmer. Remove from the heat and let stand for 15 minutes to let the lemongrass infuse. Pour into a container and chill in the fridge for 4-8 hours.
When ready to make your ice cream, strain the mixture and throw out the contents of the strainer. Turn on your ice cream maker and pour in the strained coconut milk. Allow the ice cream maker to do its magic until you have a perfectly creamy ice cream. Serve right away or, if you like your ice cream to be more set, you can put it in a container in the freezer for an hour or two.
I love your unique tasty inventive recipes a to! Yummm!
Thanks Sophie! It’s awesome you grow a lot of these! Have you grown lemon grass in your allotment?
This looks good and refreshing!
It is, but also rich enough to satisfy ice cream cravings 🙂
This looks AMAZING! Hopefully Santa brings me an ice cream maker.
Haha did you drop some hints to the right people??
I love every single ingredient on this list, Laura, I have to try it. I’m having a ball with my ice cream maker. Wanted to buy one for years, now I’m scouring the internet for interesting recipes. My last one was a quick apple ice cream. (quick and easy is what gets my attention. 🙂 )
That’s great, Mary! How was the apple ice cream? As common as apples are, I’ve actually never had them in ice cream!
This sounds yummy and we will make some on Thursday for the GF, non dairy guests. I am growing lemongrass (super easy to grow perennial) so love a new use for it other than adding to soups. But an important question…we can’t use sugar either so have to use stevia. Have you any idea how much stevia might be equivalent or appropriate?
Hi Beth, that sounds like a fun non-traditional Thanksgiving dessert! As for Stevia, there conversion depends on what type you are using. I’d just add a little at a time until you get the sweetness you like (with ice cream it doesn’t have to be a science like in baking), but if you’re using something like Sweet Leaf, you can also check out a conversion chart here: http://sweetleaf.com/stevia-recipes/stevia-conversion-chart/
Wonder how hard it would be to make this by hand. I don’t have an ice cream maker. : ( Sounds amazing!
Hmmm… You could try freezing the mixture in ice cube trays and then blending them really well in a blender or food processor, but you might miss out on the real velvety mouthfeel you get from an ice cream maker. Maybe you could drop some hints to your friends and family for your next birthday gift 😉
One more thing about growing lemongrass, Once it is established it can be cut back to just above the soil and the usable parts used. No need to pull up the entire plant. As long as it is well taken care of there will be a never ending supply of lemongrass.
That’s awesome! Can’t wait to see if it works.
Amazing! I love your blog so much! Have great day😀
Thanks that’s so nice! I noticed your blog is all GF cooking– most of my recipes are gluten-free so stay tuned for more! 🙂
Cool! I will enjoy seeing GF recipes!!
I have lemongrass growing but seldom think to use it. I will be trying this!
Do you really??!? Lucky duck. Is it easy to grow?
Very easy to grow. When you buy it in the store cut off the bottom 2 or three inches of the base and plant it. It will take root and continue growing. Better still, put the base portion of the lemon grass in a glass with an inch or two of water until it sends out new roots before planting. Change the water every day. I should bring mine in for the winter any day now before it freezes.
Oh wow, that does sound easy! I’ll give it a try and let you know how it goes.
Please do let me know. I’ve had at least 90% success.
Wow it is a good combination and looks amazingly yummy 🙂
Thanks, I hope you try it!
YUMEEEE! Can’t wait to try with next home-cooked thai food meal!
Send pics, Jilli!
Hmmm sounds wonderful. Thanks for stopping by my blog.
Thanks very much– love your blog too!
Thank you.
Reblogged this on Chef Ceaser.
I really enjoy reading your blog Laura! So I nominated for ‘Versatile blogger award’.
http://spicycandiedlife.com/versatile-blogger-award/
Thanks so much!! What an honor coming from you, whose blog I love so much!
So sweet you, I’m so glad you love my blog 😊
Sounds delicious, Laura.
Thanks Mark. It’s pretty darn scrumptious. Hope you give it a try!
What a lovely sounding Ice Cream! I must try it.
Thank you for taking the time to visit my blog 🙂
Radhika
I love your blog Radhika!
My mouth is watering. Must try.
Looks and Sounds Yummy…..I’m sure it must be. 😉
Thanks, hopefully you can try it out for yourself!
I can just imagine how divine those flavours are together…. I am 100% with you on the lite coconut milk, my word I bought a ‘lite’ by mistake one day…haha never again !!!!
Haha yeah, I learned the hard way too! 🙂
This looks amazing. I love cooking with peculiar things. I have never made anything with lemongrass. Where do you find it?
At Berkeley Bowl, an amazing store here where you can find everything your heart desires! But you can find it at any Asian grocery. Good luck!