Just the other day my shiny new Cuisine Art Ice-Cream maker arrived, naturally I was dying to throw in the ingredients for my first batch of ice-cream! This is not my first ice-cream maker… I have had two poor specimens prior to this purchase, but I really wanted to believe there was an ice-cream machine out there for me. I just had to hope this experience, and this machine would be different.
My online purchase was through Your Home Depot, as they were the cheapest and offered free delivery. (The machine arrived quickly!! Delivered on day 3… thanks guys!) Due to my two previous failed ice-cream machine I undertaken extensive online research. I read forums to gauge people satisfaction with their machines and read countless reviews. I discovered that in Australia it comes down to a choice of two machines. The Breville Smart Scoop BCI600 and the Cuisine Art. The Breville was slightly cheaper, but it only had a one litre capacity bowl compared to the Cuisine Art 1.5 litre.
I settled on the a Cuisine Art 1.5L Ice Cream Maker with Compressor. If you are reading this article and considering a machine, make sure you buy an ice-cream maker with built in compressor. My failed attempts were all with the “freeze the bowl prior to use” style of machine”. For my Cuisine Arts’ maiden voyage I have chosen to make a dairy free, vegan friendly, strawberry coconut ice cream. I have had this ice-cream on my mind since I first went online to make my purchase.
You may ask, what event caused this impulse online purchase. I wanted to join the Sweet Adventures Blog Hop hosted by Kitchen Crusader and this month we were given the topic of “Licensed to Chill.” Each participant presents a delicious frozen dessert… I so much wanted to be a part of this linky party, and I was not enjoying making ice-cream by hand.
So for lots of other delicious frozen treats posted by fellow SABH participants follow the “Licensed to Chill” Blog Hop organised by The Capers of the Kitchen Crusader.
Vegan Strawberry Coconut Ice cream
- 750g fresh strawberries, rinsed and hulled (3Punnets)
- 2/3 cup caster sugar
- 400ml coconut cream
- 2 Tbs Malibu
- 1 Tbs Strawberry liquor
Chop the berries and place them into a blender. Add the sugar, blend briefly, and allow the fruit and sugar to macerate for one hour at room temperature.
Add the coconut cream and liquors to the strawberry mixture and puree again until smooth.
If desired the seeds can be strained from the mixture, I didn’t feel this was necessary. Refrigerate the mixture in the blender for two hours. After two hours remove the blender from the fridge and blend once more to combine the ingredients. Pour the mixture into the ice cream maker and follow the manufacturer’s instructions. *Be wary of adding more than 3 tablespoons of liquor to the ice cream. Alcohol softens the texture so the more you add, the less-hard the ice cream will get. The alcohol was very useful in ensuring the ice-cream does not become to hard to scoop after being in the freezer.
I found that my machine needed just over one hour to bring the ice-cream to a soft serve consistency. (Although I was impatient and the mixture only spent one hour chilling in the fridge prior to churning).
Once complete I placed the ice-cream canister in the freezer to continue the freezing process. This is the easiest ice-cream making experience I have ever had! If you are interested in an ice-cream maker that really works, check out this link. Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker Powered by Linky Tools Click here to enter your link and view this Linky Tools list…
It was a complete success. Please check out other Sweet Adventures Blog Hop .