Coconut Ice Cream
- Prep Time 1:00
- Cook Time 0:08
- 3 Comments
I like real food. Real, fresh, honest-to-goodness food, made from whole ingredients (meaning few-to-zero additives), requiring simple preparation. It’s for this reason that I have been avoidant of dairy-free ice creams. It is called ice cream after all, and I have been of the opinion that it should therefore consist of cream, milk, eggs, sugar and not much else.
But this, my friends…whoa. This ice cream is different. Made from rich, creamy coconut milk (absolutely a whole, fresh food), and just a few other natural ingredients, then whipped and heated into a thick custard (as per most of my dairy ice cream recipes) and churned to thick, sweet decadence in an ice cream-maker, this is one real food. Top with fresh fruit (try mango or raspberries and fresh lime), warm chocolate sauce or eat plain.
Note: Do not use lite coconut milk in this recipe.
- 4 egg yolks $1.50 for 12 eggs
- 1/3 cup sugar Pantry
- 2 15-oz. cans (full-fat) coconut milk $3
- 2 tsp. vanilla $4 for 4 oz.
- 1/2 tsp salt Pantry
Total Cost of Ingredients $8.50
In a mixing bowl, whisk together the egg yolks and sugar until pale yellow. Whisk in the coconut milk. Transfer to a medium pot.
Over medium heat, whisk the coconut milk mixture until thick and hot (but not boiling), about 8 minutes. It should be thick enough to coat the back of a spoon. Stir in vanilla and salt. Chill until very cold (about 45 minutes).
Churn in an ice cream maker according to manufacturer’s instructions. Serve immediately (as a soft frozen custard) or freeze until hard enough to scoop (at least 2 hours).
Makes about 4 cups of ice cream.