With summer slowly coming, so does the desire for cool summer treats such as ice cream! As with my Strawberry Ice Cream, this is a creamy snack that I figured out how to make soon after my food allergies were realized. I have always enjoyed making ice cream cakes, especially my Black Forest Ice Cream Cake. Making dairy free ice cream was inevitable!
2-400 ml. cans coconut milk (Place your milk in the fridge overnight)
3/4 c. honey (or desired sweetener)
2 Tbsp. vanilla
4 egg yolks
Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not to your ice cream with Whipped Coconut Cream!
**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours.
- The Easiest Way to Make Vanilla Ice Cream at Home (sweets.seriouseats.com)
- The BEST Coffee Ice Cream Ever…And It’s Dairy-Free! (tastyeatsathome.com)