Coconut Milk Ice Cream Recipe
Calories 0kcal
Equipment
- medium pot
- large bowlf
- fork or mixing spoon
Ingredients
- 1 ½ cups coconut milk
- 3 pastured egg yolks (save the whites for macaroons)
- 1-3 tbsp raw honey (depending on how sweet you like it)
- ¼ tsp sea salt
- 1 tbsp vanilla (or make your own vanilla extract with this recipe)
Instructions
Method 1 (Extra creamy version):
- In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.
- Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
- Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm (1-2 hours).
Method 2 (Soft serve version - ready in a jiff!):
- In a large bowl whisk yolks, honey, vanilla and salt together. Add coconut milk and whisk again until well combined.
- Transfer mixture to an ice cream maker and process according to manufacturer's instructions.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg