Saturday I took a food adventure and created a dessert I had never created before. I had never even eaten it before. Even my taste buds were running blind on this one.

I tried to make coconut ice cream. Ice cream is no mystery. Most of us have done that. Even did it in chemistry class in high school. That was good day. And, being Puerto Rican, I’ve made a coconut dessert called Tembleque. Delicious & smooth. But it’s not quite ice cream.

But that really wasn’t the challenging part of the adventure. We were low on sugar. So, what’s an ice cream maker to do? Go sugarless? Nope. That’s way too much of an experiment when we wanted a tasty treat. How about brown sugar? Aha!

I made a straight up exchange in the recipe. The “regular” sugar was now brown sugar. I had seen others mention that once they tried brown sugar ice cream they never went back to the “regular” sugar ingredient.

I think I agree. The concoction was very good. Good coconut flavor (I used actual, quality coconut milk, not shavings). A nice departure from the norm with the brown sugar. I’d agree with some others that there was a bit of a nuttier note to it. And I added no vanilla. Didn’t need it. When you actually use coconut milk, and enough of it, you get the right flavor.

My only complaint would be the texture, but that’s because I put the mixture in a bowl and set it in the freezer. So it was more ice than cream. I’m sure if I had cleaned up the ice cream maker and gone that route it would have turned out creamier. Next time.