I’ve been promising this post to my sister for a long time! So this is for you, Amb!

My body hates dairy. My appetite hates my body for hating dairy. And I just plain hate the whole debacle! I LOVE cheese and sour cream and ICE-CREAM! I’ve ignored all the signs for years because I simply was not ready to say goodbye. I couldn’t. I mean, when you’re married to the Frenchman who introduced you to Camembert, how on earth are you supposed to casually step away forever? Let me assure you, when you’ve tasted that king of cheese you’ve gone way past the point of no return.

Alas, I’ve tried elimination diets and cleanses and gut-healing diets for over three years. All for naught. I’ve cried many tears over it (yes, literally!) and experienced many break-ups and reunions with the wonderful creamy world of dairy only to be heartbroken yet again. I am simply not meant to consume baby-cow food in any shape, consistency, or texture.

But I still eat ice-cream as recklessly as I like!

coconut-milk-ice-cream

I formulated this recipe after taste-testing nearly every dairy-free option in the freezer section of the grocery store. Most dairy-free ice-cream falls far short of the real stuff in the creaminess department since it’s made from half-water (how do you think almond and rice milks are made? Almonds blended with water…). Store-bought coconut milk ice-cream is a step up but still lacking in richness according to my taste buds. Still too much water in the recipe. Not to mention you have to wait forever for it to be soft enough to scoop!

My coconut milk ice-cream has every single bit of the cold creaminess and sweetness we all expect from ice-cream but without the side effects for me. It’s also incredibly simple to make out of ingredients that most dairy-avoiders already have in their kitchen!

Ingredients, Assemble!!! …Sorry, I couldn’t resist the opportunity to throw in some Marvel humor. That’s what happens when you’re the mom of a ten-year-old boy who can play Avengers all day long!

coconut-milk-ice-cream-ingredients
Homemade Coconut Milk Ice-Cream:

1 can full-fat coconut milk (I use Native Forest brand for the BPA-free can, but any full-fat coconut milk from a can will work)
3-4 egg yolks (I use organic and as fresh as possible for this recipe)
1/4-1/3 cup sweetener (I regularly use honey, maple syrup, coconut sugar, and even Xylitol, all with delicious results)
1 teaspoon vanilla extract
1 vanilla bean pod (optional, but super yummy to have those flecks of real vanilla bean. Slice the pod open and scrape the goop out)
1/4 teaspoon sea salt
1/4 cup cocoa powder (I use raw, organic because the flavor is simply heavenly)

Now, the instructions can sound a little complicated, so pay close attention and read everything…

Put all ingredients into a blender and blend until smooth and creamy.

That’s it! I told you to pay close attention ; )

How easy was that?! (yes, I’ve also watched too much Barefoot Contessa and picked up her kitchen-lingo).

coconut-milk-ice-cream-blend

Note: if your eggs are not super-fresh and you’re worried about salmonella, you can mix this in a small saucepan on low heat just until it starts simmering. Let it simmer for 10 minutes, turn off the heat, and cool in the refrigerator. I’ve never had any problems with using raw, fresh, organic egg yolks in this recipe, but when in doubt, heat it first. Just let it cool to room temperature before pouring into your ice-cream freezer.

Freeze in an ice-cream freezer to your favorite ice-cream consistency. If you don’t have an ice-cream freezer, you can put it into a bowl and put it into the freezer, stirring it with a spoon every thirty minutes until you can’t stand it anymore and have to dig in!

I have a super-handy Cuisinart Ice-Cream Freezer that lets me whip up a batch of frozen goodness and have ice-cream for dessert faster than I can have supper made!

coconut-milk-ice-cream-freezer

I picked up this handy container at Home Goods just for fun, so now my ice-cream not only tastes official, but it looks official too…for the few minutes it lasts in the freezer! I like soft-serve consistency, but this recipe will freeze as solid as dairy ice-cream and can be scooped with an ice-cream scoop for a traditional ice-cream look : )

coconut-milk-ice-cream-bowl

Enjoy!

~Crystal

 

Leave a Reply

Your email address will not be published. Required fields are marked *