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

Serves: 4

Ingredients

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

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Process

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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:	118
Fat:	6 g
Carbohydrates:	18 g
Protein:	7 g
Cholesterol:	184 g
Sodium:	28 mg
Fiber:	0 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.