Guess what! Today is I Spy Plum Pie’s second blogiversary! When I turned to B two years ago and said ‘I think I want to start a blog’ I don’t think I really thought I’d still be here two years later, but I’m very glad I stuck with it! So, what better way to celebrate than with a plum based recipe – plum & coconut ice cream!
Every summer the plum trees at my parent’s place go crazy with fruit which always reminds us of the book ‘Plum Jam’. This year instead of jam I decided ice cream was in order, although I used coconut milk again to make this a dairy free treat that everyone can enjoy!
So here we go! The recipe for the ice cream base comes from one I found on The Kitchn
- 500g plums
- 1/2 cup coconut sugar
- 2 cinnamon sticks
- 2tsp ground ginger
- 2tsp ground nutmeg
- 1/3 cup dark rum
- 1/4 cup water
- 1tbs cornflour
Coconut Ice Cream
- 2 cans full-fat coconut milk
- 2tbs cornflour
- 1/2 cup agave syrup (or maple syrup)
- 1/4tsp salt
- 1 1/2 tsp vanilla
- Halve the plums and remove the stones
- Put the plums into a saucepan with the spices, rum and water and simmer until the fruit has softened and broken down, roughly 10 minutes.
- Remove from heat and stir in the cornflour then set aside to cool
- When cool blitz until smooth (I used my new stick blender!) then refrigerate until needed
Coconut Ice Cream
- In a small bowl set aside 1/2 cup of coconut milk and whisk in the corn flour
- Combine the rest of the coconut milk with the agave and salt in a saucepan and cook over medium heat until combined and warmed through
- Add the cornstarch mixture into the saucepan and heat until thick enough to coat the back of a spoon. Don’t let the mixture boil and stir occasionally to ensure it doesn’t stick to the base of the saucepan. This should take 6-8 minutes
- Remove from the heat and stir in the vanilla.
- Leave to cool on the bench for 30 minutes then refrigerate for 4-6 hours
- When ready to churn the ice cream add the coconut base to your ice cream maker following manufacturers instructions
- When it reaches a consistency similar to soft-serve start to spoon in the plum sauce, reserving a quarter of the sauce for later.
- When it’s finished churning remove from the ice cream maker and stir through the remaining sauce.
- Enjoy now slightly softened or freeze for a few more hours to harden
I was originally going for more of a ripple effect but that didn’t quite work out for me, although I do like the colour it ended up instead! I kept my plum sauce quite tart as that’s how I love my stewed plums, but if you’re more of a sweet tooth then you might want to up the sugar content in the sauce a little.
Thanks for being part of the the ride over the last two years, I feel very lucky to have such lovely readers around these parts! Don’t forget you can always keep up to date by popping yourself on my weekly newsletter list in the signup box below, or follow along on facebook or instagram!