And…. I made the ice cream MYSELF! Three cheers for homemade goodness on a hot summer day. You can do it too with the Hamilton Beach 1/2 Quart Ice Cream Maker – enjoy ice cream, sorbet, gelato, frozen yogurt or custard in as little as 20 minutes. That’s right, just 20 minutes!
There seems to be a stigma that homemade frozen desserts are difficult to make, when truly, it couldn’t be more simple. In fact, with the Hamilton Beach Ice Cream Maker, it’s pretty foolproof.
First, buy the ice cream maker. You can find it online or anywhere Hamilton Beach small appliances are sold, and often, you can find it on rollback at Walmart. Next, be amazed that there are only four parts to the unit, all of which assemble in seconds.
Okay, if you were just paying attention, you’ll see that there are only three parts pictured above. That’s because the mixing bowl MUST remain frozen right up ’til the very last moment in order for the Ice Cream Maker to effectively turn your delicious concoction into a frozen dessert. Hey, I don’t make the rules, but I do follow them. Especially when following those rules yields coconut ice cream.
Pictured above, the ice cream maker, fully assembled. You’ll notice there are no complicated switches or dials; no electronic interface or confusing settings. It’s ON or OFF. Also interpreted as, YES ICE CREAM or NOT NOW BUT LATER FOR SURE.
Okay, so you’ve got the Hamilton Beach 1/2 Quart Ice Cream Maker. Now all you need is a kick ass recipe! And since I’ve been in a non-stop pinã colada phase, you know I had to whip out a dessert that incorporates all my favourite flavours.
Coconut. Pineapple. Rum. YES!
Let’s do this in steps. I don’t even have an official recipe because its so. darn. easy. Simply combine one can of coconut milk, two cups of whipping cream, a 1/2 cup of sugar and 1/2 teaspoon of pure vanilla extract. Stir all ingredients together and refrigerate until cold.
Drop them into your frozen mixing bowl and flip the switch on the Ice Cream Maker. C’est tout! That’s all! Super easy.
After about 20 minutes, you can opt to add 1/2 cup of shredded, sweetened coconut to your ice cream mixture. However, since I know my little guys are picky about different textures, I opted to lightly toast the coconut and use it as a topping instead. At this point, your ice cream is ready to eat, but it will have a soft serve consistency vs. a more traditional solid one. If you’d like to be able to scoop the ice cream, go ahead and place it in a freezer-safe plastic container for about an hour or two.
Just before you pop the ice cream out of the freezer, do two things. First, combine 2 tbsp each of butter, brown sugar, whipping cream and rum in a small pot. Warm on medium-low until the mixture has heated through (do not boil). Next, slice a ripe pineapple into rings, and grill the rings on the barbecue or an indoor grill pan until the fruit sugars begin to caramelize.
Now, work QUICKLY, because two of the three components will be warm (which of course adds to the yummy factor tenfold). Place a slice of grilled pineapple on a dessert plate and top with a scoop of the homemade coconut ice cream. Drizzle hot buttered rum sauce on top and sprinkle with toasted coconut, if desired. Prepare for a foodgasm.
The cold ice cream yields to fruit and sauce and transforms into a gooey concoction that will buckle your knees. The best part? This dessert is an authentic DIY… and it’s EASY! Wow your guests, your family, or treat yo’self.
The Hamilton Beach 1/2 Quart Ice Cream Maker retails for $54.99 and I just happen to have one to give away to a lucky Canadian reader! To enter, simply fill the form below with your qualifying entries. And now, please excuse me while I enjoy my pinã colada-inspired dessert!
Homemade ice cream ready in as little as 20 minutes – Makes ice cream, frozen yogurt, custard, sherbet or gelato – Customize with mix-ins – No rock salt required – Easy on/off switch – Recipes included – Freezer bowl fits easily in freezer. I scream you scream we all scream for ice cream.