Easy coconut milk ice cream and sesame wonton crisps

I have Kelly at Life Made Sweeter to thank for today's tasty kitchen experiment.  A week or so ago, she posted some delectable-looking toasted coconut banana bread ice cream sandwiches and I spied a recipe for coconut ice cream within it that I just had to try.
The ice cream takes 3 ingredients to make: coconut milk, sugar, and vanilla extract.  Who can resist something that simple!  Clearly not me because I was pulling out my little ice cream machine in no time.

This may be an odd time to say that I'm actually not a huge fan of coconut...but I just love coconut milk.  The aroma and taste of it is nothing short of intoxicating.  
While I have been getting into the habit of cooking with light coconut milk and it works really well in many cases, this is definitely not the time for it.  You need to use full-fat coconut milk since you're making ice cream and want as much creamiest as possible.  I went digging in my pantry and actually found a can sitting there waiting for me so it was surely meant to be.

True to expectation, the finished product tasted like delicious coconut milk in ice cream form!  If you love coconut milk, there's nothing not to love about the taste of this.  And you'll love that it takes little more effort beyond dissolving some sugar in the coconut milk and letting it chill before churning.  

I do want to point out that, in my experience, the ice cream freezes very hard (it comes out like soft-serve fresh out of the ice cream machine if you'd like to dig in then) so you need to let it sit out for a bit to soften before scooping. I did make a small batch using only one can of coconut milk so maybe that didn't help my case. I needed to give it a few really good scrapes to pull my ice cream together. Assuming that's not a deal-breaker for you, the flavor is sensational.  (I do wonder if a little alcohol like vodka would soften the texture but that's an experiment for another day...)
And in the spirit of simple and easy, I decided to whip up some sweet sesame seed wonton crisps to go with the ice cream.  They are really easy to make!  Take a few wonton skins, lay them on a baking sheet and brush them with a little egg wash before sprinkling with sesame seeds and a bit of sugar.  Then bake until browned and crispy.
The sesame flavor really pops in these wonton crisps and went really well with the coconut milk ice cream.  The two pack a lot of flavor individually but worked well together to bring each forward. You could serve one alongside or even lay some ice cream right on top of one like I did.  It's fun either way because it ends up being finger food.  And when you're done, you can take your extra wonton wrappers and make a batch of savory wontons like I did!

This is the coconut milk I used for this ice cream.  It may not be ideal but I had one can on hand and decided to make a small, half-batch, of coconut milk ice cream using it.  
Just warm the coconut milk up in a pan and stir in 1/4 cup of sugar until dissolved and add a touch of vanilla extract (which makes everything better).  As you can see, it's not a lot of extra sugar and I thought it was just the right amount even though more sugar in an ice cream recipe would help give it a softer texture.   If you use superfine sugar, you could probably dissolve the sugar without even heating up the mixture.  And instead of sugar, Kelly says you can use honey but I wanted the full-on flavor of the coconut milk to shine without interference so I opted for basic sugar. 
Chill this mixture and then churn it in your ice cream maker, keeping an eye on it so that it doesn't over-churn (particularly if making a half-recipe like me).  You end up with coconut milk in ice cream form.  After it sits in the freezer, the ice cream becomes quite hard, in my experience, so let it sit at room temperature for a bit before scooping.  The texture may seem very icy after it's been in the freezer but is actually very creamy in your mouth.
As for the wonton crisps, I adapted Martha's recipe. You just lay wonton wrappers on a lined baking sheet (you could cut each into 2 triangles if you want smaller crisps) and cover them with an egg wash.  I didn't have cream on hand so I used an egg yolk with a bit of milk.  Then sprinkle over some sesame seeds and a little sugar.
It took about 12-14 minutes for mine to brown and crisp up fully in a 350 degree oven.  Since the sides curled up a bit, I had the notion of using them to hold the ice cream like a plate or little bowl.
They are very easy to make and a fun little adornment for ice cream like this, or for sorbets.  You could even skip the sugar and make these sesame wonton crisps into a savory snack or accompaniment.


Recipes:

Coconut Milk Ice Cream

- Approximately 1 quart - 

2 cans full-fat coconut milk
1/2 cup sugar
1 tablespoon pure vanilla extract

Place all ingredients in a saucepan over medium-low heat.  Stir until sugar is completely dissolved. Let cool and chill before churning in an ice cream maker, according to manufacturer's instructions. Transfer ice cream to a freezer-safe container and freeze for at least 2 hours before serving.  Serve with sesame wonton crisps (recipe below), if desired.


Sesame Wonton Crisps
Adapted from Martha Stewart

- For 6 crisps - 

6 square wonton wrappers (you could slice each into 2 triangles, if desired)
1 large egg yolk
2 teaspoons milk (or use 1 tablespoon of cream if you have it on hand)
1 tablespoon sesame seeds (I used a mixture of white and black)
3/4 teaspoon sugar

Place wonton wrappers on a lined baking sheet.  Preheat oven to 350 degrees.

Make an egg wash by whisking the egg yolk and milk together.  Brush egg wash over each wonton wrapper, sprinkle each with 1/2 teaspoon of sesame seeds, and about 1/8 teaspoon of sugar.  Bake until golden and crisp, roughly 10 to 12 minutes or so.  Let cool completely on a wire rack.  Serve with coconut milk ice cream (above) or other ice cream/sorbet of your choice.







48 comments:

  1. Just 3 ingredients!! wow It surely looks really creamy and smooth. Fun to serve it over the crisp sesame wonton skin.

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    1. In my experience, the ice cream freezes quite hard so you do need to let it sit out at room temp for a while before scooping. The taste is really awesome and I think the sesame worked with it. : )

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  2. I love coconut and coconut milk - this ice cream looks phenomenal! I actually just recently made some too but it's the no churn kind (recipe to be posted in a few weeks). This one here is the real deal - and I wish I had scoop of it right now!

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    1. I think I'm coming around to coconut itself. I might have had one too many way-too-sweet coconut macaroon type cookies as a kid and keep associating that with coconut...but I do love, love coconut milk. This is pure coconut milk yummy-ness!

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  3. What a beautiful and delicious treat! I want to make (and eat) all the ice cream I can before it gets cold around here!

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    1. I hear you...I think you just need to keep making ice cream all year round, Monet. ; )

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  4. Yay, so glad you tried this Monica! Yours looks amazing and serving it with sesame wonton chips is such a great idea! One of my batches froze hard too and I had to let it sit out for about 10-15 minutes at room temperature. If you try using vodka or alcohol next time, I'd love to hear if that makes a difference in the texture :) Your pics are definitely making me crave for some more so I may have to make myself another batch again soon too :)

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    1. Thanks for all the help and for the recipe, Kelly! So much fun and that pure coconut milk flavor is so divine. Eating it straight out of the ice cream maker is a very good option, I think...otherwise, I don't think planning a little ahead to let it soften is a big distress. Happy ice-cream making & eating. Thanks again!!

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  5. Love the simple ingredients!! I'm really into making ice cream at home lately.

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    1. I couldn't resist the simplicity either, Ashley!

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  6. I am absolutely drooling! Love, love, love this recipe. And the crisps are brilliant! Sugar and sesame - I've gotta try it!

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    1. Thanks, Tricia. The crisps could go with a few things and omit the sugar altogether if you are serving it with something savory or just as a 'chip' to go with drinks. :)

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  7. HI Monica, what a incredible recipe, love the sesame wontons, genius idea!!

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  8. FABulous! I adore coconut. Not only do I like it fresh, in the bag, but I am the hugest fan of coconut milk EVEH! I use ONLY coconut milk when I make rice - not just because the flavor is heavenly, but so is the smell when it's cooking! I already know without trying it, I'd love this ice cream! :-)

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    1. I feel like I can't even describe coconut milk properly to do it justice. What is that flavor and aroma?! I just call it intoxicating. So good. : )

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  9. I adore coconut milk ice cream and this looks unreal! Adore!

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  10. This looks amazing and I can't wait to try it. I love coconut milk ice cream so now I have to try making my own. And the crunchy wonton chips also look wonderful with it.

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    1. It was really fun to try and if you like coconut milk, well, it just tastes exactly like that because it is! Please do bear in mind what I said about the ice cream freezing very hard. You could serve/eat some straight from the machine or plan to leave the ice cream out a good 10-15 minutes before scooping. Kelly thinks different brands of coconut milk could yield a different texture and I am curious about adding a bit of alcohol to make it softer. But regardless, the test is really nice! : )

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  11. Replies
    1. It's was a fun little experiment. Thanks, Marie.

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  12. This is so creative --- I would love those crisps on a cheese plate, too, maybe subbing out the sugar for some Parmesan!

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    1. Absolutely, Sue. I think I could easily have skipped the sugar altogether (I used very little) and it would definitely be a savory snack.

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  13. Love the idea of this ice cream on the crisps! I'd eat everything in this post.. all of it! Major yum moment!

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    1. Thank you, Pamela. My husband just polished off what we had left of it.

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  14. I love this recipe for the coconut ice cream, and yes, cannot go wrong with only 3 ingredients...and the the sesame wonton sure look tasty...thanks for the recipes Monica!
    Have a wonderful week :D

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    1. Thanks, Juliana. It was definitely worth trying!

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  15. This ice cream looks absolutely delicious. I love how creamy it is and those sesame wontons look like the perfect accompaniment!

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    1. Thanks! The ice cream is really tasty (it's coconut milk!) and the sesame wontons are amazingly packed with sesame flavor. : )

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  16. I need a spoon. Wait, never mind, I will just grab one of your delicious sesame wontons and dig right in. I also am a huge fan of coconut milk. I wonder why it froze so hard? I do not know too much about these things as I do not have an icecream maker but I am a coconut milk icecream eater, so I have that going for me... Sorry I running a little behind on my rounds and need to catch up on all of your delicious recipes. Take care, BAM

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    1. haha - I totally did away with the spoon and used the crisps to dig right in myself!
      I wonder the same thing...since coconut milk is so high in fat, right? Kelly mentioned that the brand of coconut milk could possibly affect the outcome. I'm not sure if it's the sugar content difference or what! But leave it sitting out a good 15 mins and it's soft enough to scoop, even if it isn't absolutely creamy. Thanks for the kind words, friend!

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  17. You know these delicious flavours are 'right up my street' Monica!! Gorgeous! I can just imagine the aroma, taste and texture of the ice cream with the wontons. I will have to get my new machine out and give it a try - so great just three ingredients. By the way, I have nominated you for a Leibster. Not you if you have done it before but I thought I'd give you the opportunity if you wanted to join in the fun. Really no worries if you don't fancy it. Have a great Labor Day weekend!

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    1. Thank you, thank you, Jo. You are so sweet, seriously!

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  18. I've never had wonton crisps with ice cream! That sounds wonderful. I'm a huge lover of coconut milk so I am sure I would enjoy this ice cream.

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    1. First for me, too, I think (unless I've had it in a restaurant). Wonton skins are amazingly versatile. It can go sweet like this or savory...

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  19. I'm a huge fan of coconut so this is so right for me and my tastes! Thank you! :D

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  20. Yum! I think I need to start a pinterest board just for coconut milk recipes! I am amazed constantly at the many delicious ways it can be used and I love the flavor! I have never used wonton wrappers for anything except wontons/dumplings. I can't wait to try these crisps, sweet like you have them here or savory to serve with soup!

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    1. haha - coconut milk is a little big magical to me. The wonton crisps work nicely in the oven...let it cool til nice and crispy. I love your idea to do savory with soup!

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  21. Wow, can't believe this one just used 3 ingredients! Pretty magical and looks so yummy! I love coconut flavor in any dessert. Love the wonton crispy too. I can imagine it goes great with the ice cream :)

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    1. Taste is awesome. The only 'downside' is really needing to keep the frozen ice cream out long enough to scoop easily. I really liked it with the sesame seed crisps, thank you! : )

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  22. love this little recipe duo! I agree about coconut versus coconut milk: i'm more a fan of the latter than the former, so i'm in! also love that both of these recipes are super easy (which is all i've been able to accomplish lately, it seems. :)

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    1. Easy is pretty much what I mainly *want* to do and that is so important. It's the simple stuff that I keep wanting to try in hopes it will become a favorite and part of the rotation. :)

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  23. The ice cream looks really creamy! That sesame crisp is such a smart idea! Add some crunch to soft ice cream. Beautifully done!

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    1. It's got a very creamy, tasty mouthfeel. As I mentioned, mine froze super hard. You need to let it warm up at room temp a good 15 mins or so for it to be more easily scoop-able.

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  24. OMG!
    This looks so simple to make and yet so delicious! I use the same brand of coconut milk. For desserts as well as my Indian curries that require it. Love it!

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    1. I have pretty much always used that brand and I hear a lot of professionals recommend it. The only exception is I also like Trader Joe's light coconut milk if I want to go the light route.

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