Coconut Milk Ice Cream Recipe
- Yield: 1 quart 1x
Ingredients
- 32 ounces coconut cream*
- 1/2 tablespoon vanilla extract
- 1/2 cup raw honey, maple syrup or 1/4 Cup erythritol
- Pinch of sea salt
- Optional – 4 egg yolks or 2 tablespoons of vodka**
Instructions
- Before you start make sure your cans of coconut milk or coconut cream have been refrigerated for at least 3 hours.
- Blend or mix coconut cream, vanilla, sweetener, salt and egg yolks/vodka (if using) together until combined.
- Pour into ice cream maker and freeze according to ice cream maker’s manufacturer’s instructions.***
Notes
*If you’re using coconut milk, simple drain the liquid from the cold canned milk. The solid white cream is coconut cream.
** Add 4 egg yolks or 2 tablespoons of vodka to make this ice cream softer and easy to scoop.
*** If you don’t have an ice cream maker you can pour the custard into a deep baking dish and freeze for 30-40 minutes. As it begins to freeze near the edges, remove it from the freezer and stir with a spatula or hand held mixer. Return to the freezer. Check the mixture every 30 minutes, stirring vigorously as its freezing. Repeat this process for 2-3 hours or until frozen.
Find it online: https://thecoconutmama.com/coconut-milk-ice-cream/