Where Can I Buy Coconut Ice Cream
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Where Can I Buy Coconut Ice Cream
Shipping ice cream is very expensive. We have to charge an $13.99 shipping fee with a 5-6 unit minimum. Shipping is 3.99 for orders >$75 (13+ pints) and free for 2+ cases. Help us eliminate your shipping cost by making a request at your local store. You can eliminate your shipping fee by buying 2 or more cases. You can find the cases below pints on the homepage or here. For more info on shipping, See here.
Eating appropriately is far more than just counting calories. It's counting the makeup of those calories. 100 calories of sugar has a very different impact on your body than 100 calories of animal fats. We believe the most optimal diet is one high in animal fats, moderate in animal protein, and very low in sugar. Rebel uses only premium, high quality ingredients that are keto-friendly. All ingredients are very low glycemic and will not kick you out of a fat-burning state. We sweeten our products with natural sweeteners that don't raise your blood sugar or upset your stomach. But Rebel Ice Cream isn't like other low calorie ice creams. The high fat content gives it the creamy texture of real ice cream. The perfect blend of natural sweeteners gives it the sweetness of real ice cream. In other words, this is real ice cream without any of the sugar!* However, since there is no sugar, it is best to let the ice cream soften for 10-15 minutes before you eat it. For more info on our ingredients, see here.
This ice cream recipe is as old-school as it gets. It's something I grew up with, and ice cream made and served this way is harder to find nowadays. The flavour of the ice cream itself is pure; with nothing but coconut milk, coconut water, palm sugar and pandan leaf - preserving the original, authentic taste. It also happens to be vegan. We serve it with sticky rice inside a fluffy bun, with some fun toppings, just like they do on the street!
Growing up in Thailand, coconut ice cream was THE base flavour. It was our "vanilla"; our default. It tasted of nothing but pure coconutty goodness. As sweets in Thailand became modernized, milk and dairy products became "trendy." So ice cream vendors started incorporating dairy, making it taste more like Western ice cream because that was the cool thing to do.
Fast forward to my years in Canada, and I've started seeing coconut ice cream in stores over the past few years. "Dairy free" they all say. But still somehow it doesn't taste much like real coconut - and what's with the added vanilla and guar gum I soon realized that its real purpose is not to be coconut ice cream, but to be a vegan substitute to regular vanilla ice cream. Not what I was looking for.
I realized that the only way to have the true stuff of my childhood is to make it. And turns out ... it's much simpler than I would have thought. Several years ago I shared my first coconut ice cream recipe, which is wonderfully light thanks to a generous amount of coconut water. It has a sorbet feel to it, perfect for the summer. But this time, I wanted something richer and creamier for when I'm feeling more indulgent. This is it.
There are only 4 basic ingredients; plus the pandan leaves which are optional but nice to have. Because of the simplicity of this recipe, it is extremely important that you use good quality ingredients; especially the coconut milk. Here are a few pointers:
Though not always available, most traditional, old-style ice cream vendors give you the option to have your ice cream in a fluffy bun, similar to a hot dog bun. You can use any fluffy buns or rolls for this, though ideally from an Asian bakery where the buns tend to be fluffier and softer.
My favourite part of eating ice cream Thai style is the sticky rice! It is optional, but I highly recommend it. It's easy to make but it takes a bit of time. The good news is it's the same sticky rice that we use for mango and sticky rice or durian and sticky rice, so you can get 2 desserts out of 1!
Sweet sticky rice also goes