Vanilla Coconut Milk Ice Cream (Edit recipe)

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I love ice cream. It’s hands-down one of my favorite treats – be it summer or winter. I can handle dairy OK, but occasionally I need to lay off the cow, so I decided to try my hand at making vanilla coconut milk ice cream. Meanwhile, try out the vanilla and let me know what you think! It’s creamy, soft-serve like texture right out of the ice cream maker is magical. And it’s not overly sweet!

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 4

Ingredients

2 Coconut Milk, cans full fat
1 Tbsp Vanilla Extract
4 Egg Yolk
.5 cup Coconut Sugar
1 Tbsp Gelatin, Unflavored

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a saucepan over medium heat, heat coconut milk and vanilla. Don't boil, but just heat - about 5 minutes.
In a separate bowl, whisk together egg yolks & coconut sugar.
Add egg + sugar mixture to coconut milk. Whisk to combine. Add gelatin and continue whisking until dissolved.
Turn off heat and allow mixture to cool before transferring to a separate bowl.
Cover & place in freezer for about 30 minutes.
Set up ice cream maker and operate according to instructions. Allow ice cream to churn for at least 20-30 minutes or until it has a soft-serve consistency.
Serve immediately or transfer to a freezer-safe container & cover to serve later. If moving to freezer, when serving remove from freezer & allow to soften for about 5 minutes to be scoopable.
Top with your fav sauces, toppings, add ins & ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	79
Fat:	0 g
Carbohydrates:	17 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	20 mg
Fiber:	0 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.