Creamy Coconut Milk Ice Cream

Posted by on May 22, 2012 in Dessert, Vegetarian | 7 comments



OH Dairy.  Not that I would ever wish digestive discomfort upon myself, but I almost wish I couldn’t tolerate dairy as well as I can.  And by tolerate, I mean only in that moment.  I digest it just fine, no stomachaches, no problems that would be TMI for a blog post.

In an almost lifelong battle with my skin, I have eliminated just about every food type to try and pin point the culprit of the breakouts that I should have outgrown oh, 18 years ago.  Eliminating gluten showed some improvement.  Sugar helped too.  But never did I have perfect skin.  I still broke out way more than I thought made any sense for my age, especially considering how cleanly I eat.  It wasn’t until I saw a comment posted on Facebook by Diane Sanfilippo of Balanced Bites when I went AHAAAAA! (and then pouted a bit).  She mentioned  how she’s noticed that her cheeks are a bit broken out in older pictures of herself, when she was consuming just a small amount of dairy.

Shit.

Now, I obviously want to be done with skin issues, being in my mid 30’s.  It’s ridiculous.  But there was a part of me, I’ll admit, that hoped that eliminating dairy didn’t clear up my skin.  That I could continue eating full fat Greek yogurt, ice cream as a treat, heavy cream in my coffee, cheese! Oh, cheese…

I don’t really have to tell you how this story ends, do I?

***

Creamy Coconut Milk Ice Cream

1 can full fat coconut milk
1/4 C honey
4 pastured egg yolks
1 vanilla bean, split, seeds scraped

  • Heat the coconut milk and the vanilla bean in a medium sauce pan on medium heat, until steaming, but not quite boiling. Turn heat down to low
  • In a separate bowl, whisk the egg yolks
  • Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk
  • Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs. 
  • When the mixture has thickened to the consistency of a thin custard, remove from heat and extract the vanilla bean pod. 
  • Allow to cool for a few minutes, then whisk in the honey. 
  • Transfer to a jar and refrigerate until very cold, overnight is best.
  • Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions. 

This ice cream will be somewhat hard upon removal of the freezer, but softens quickly, and scoops like regular ice cream. 

*** I feel that it is important to note that the picture above is from istockphoto.  My lovely friend who also happens to be an amazing photographer no longer conveniently lives in the in-law apartment of our house.  I have not gotten around to buying a camera yet, and just couldn’t bear the thought of not having a photo to go with this post.  I am not trying to fool you with purchased pictures.  I look forward to the process of learning to use a proper camera, as opposed to my phone, and hope you will be forgiving with the less than perfect pictures that are soon to appear here.   

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7 Comments

  1. You say 1/4 C of honey,what does the C stand for?

  2. Cup.

  3. I’m going to add a banana for flavor- partly because I like banana flavor & partly because I have one going bad on my counter that I feel guilty about not having eaten. I’ll let you know how it goes & at what point I add it – I might even send a picture if I’m feeling extra motivated :)

  4. Love this recipe! Thank you!

  5. How much does this make?

    • Oh these older posts keep coming back to haunt me! Sorry, I was awful about noting yield when I first started. My guess, based on ingredients, would be about a quart.

  6. I’m attempting to bastardize this amazing recipe to try and replicate my favorite icecream flavor called Secret Breakfast.

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