Thursday in the pick up line I found out Shelton’s class would be eating ice cream sandwiches the next day at the AR party. I immediately went home and started baking large chocolate chip cookies using Danielle Walker’s real deal chocolate chip cookies 2.0. Next I was trying to come up with an ice cream recipe that didn’t have table sugar. Y’all this experiment was so good! It reminds me of soft serve! I think it’s the can of sweetened condensed coconut milk that made it softer and creamier. She came home from school Friday and said “that was the best ice cream sandwich ever”! So here is my version of soft serve ice cream than is gluten free, dairy free, nut free, soy free, lactose free, and refined sugar free yet so delicious!
Coconut Ice Cream
1 can full fat coconut milk
1 can sweetened condensed coconut milk
3 egg yolks
3 Tablespoons honey
1 Tablespoon vanilla
1/2 teaspoon salt
Combine the coconut milk, egg yolks, honey, and salt in a saucepan on low heat. Stir constantly for 7-8 minutes make sure not to let it boil.
Next strain the cooked mixture into a high power blender. Add the sweetened condensed coconut milk and the vanilla.
Pulse 30-45 seconds then put in the refrigerator for two hours to chill.
After two hours pulse the mixture again 30-45 seconds then pour into your ice cream maker.
Allow ice cream to firm in the ice cream maker then store in the freezer in a plastic container. Makes 1 quart.
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