Cool, creamy coconut ice cream, sure. But pea ice cream? You bet! If using fresh peas, you’ll need 10 to 12 ounces pea pods to get 1 cup peas. Note, if you’d like to fill a standard loaf pan, as shown in the photograph, double the recipe. Makes 1 pint (4 servings); vegetarian, gluten free, dairy free.
Sweet Pea Coconut Ice Cream
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Ingredients
- 1 cup shelled fresh or frozen peas, thawed
- 1 cup canned full-fat coconut milk, divided
- 1 cup refrigerated coconut milk, divided (TRY: Silk or So Delicious)
- ¼ cup honey
- 3 tablespoons granulated sugar, divided
- 4 egg yolks
- ¼ teaspoon coarse salt
- ½ tablespoon vanilla extract
- Mint sprigs or pea shoots, for garnish
Instructions
- Place shelled peas in a pot of boiling water until tender, about 2 minutes. Drain peas, and run under cold water to set the color and stop the cooking. In a mixing bowl, combine peas and ½ cup canned coconut milk at high speed until smooth; set aside in refrigerator to chill.
- In a large saucepan over medium-low heat, combine remaining ½ cup canned coconut milk, the refrigerated coconut milk, honey and 2 tablespoons sugar until almost simmering, not boiling.
- While milk mixture is heating, in a large heatproof bowl, whisk egg yolks and remaining 1 tablespoon sugar until foamy. Slowly pour about ½ cup of hot coconut-milk mixture into beaten egg yolks, whisking constantly. Then stir egg mixture back into saucepan with the rest of the hot coconut milk. Continue to heat over medium-low, stirring constantly with a flat-ended wooden spoon or silicone spatula, until mixture thickens enough to coat the back of the spoon. Remove from heat.
- Stir salt and vanilla into coconut-milk mixture; then stir in the chilled pea purée. Place mixture in refrigerator at least 8 hours or overnight. Alternatively, set saucepan over a large bowl of ice to cool completely. Once well chilled, pour mixture through a fine-mesh strainer, using a spoon to push it through to remove any pea solids.
- Place mixture in an ice cream maker, and churn according to the manufacturer’s instructions until desired ice cream consistency is achieved. Garnish servings with mint sprigs or pea shoots.
Recipe Notes
Nutrition Facts
Sweet Pea Coconut Ice Cream
Amount Per Serving
Calories 315
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 13g
65%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 184mg
61%
Sodium 171mg
7%
Total Carbohydrates 36g
12%
Dietary Fiber 2g
8%
Sugars 31g
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (½ cup): 315 cal, 17g fat (3g mono, 1g poly, 13g sat), 184mg chol, 171mg sodium, 36g carb (2g fiber, 31g sugars), 6g protein
