Vanilla Coconut Milk Ice Cream

I am (supposed) to be dairy free. But COME ON! Ice Cream and cheese, people. Ice cream and cheese are part of what makes life worth living. Cheese I haven't found an adequate replacement for really (yes there are 'ok' substitutes but nothing that truly matches how good, good cheese can be.) But I have for ice cream! Coconut milk makes such an AMAZING ice cream, who needs you now cows?! Oh right, cheese, carry on then.

This recipe calls for an ice cream maker, so if you don't have one, put it on your birthday/christmas list/wedding registry.

This is also a full day of prep, so plan ahead!

You will need:

  • 1 can of full fat, unsweetened coconut milk
  • 4 egg yolks
  • 1/4 cup of sugar
  • 1 vanilla bean
  • 1 1/2 tablespoons of pure vanilla extract
  • 1/4 cup honey

Chill the can of coconut milk for a few hours before starting. I have learned to just always keep a can in the fridge.

When you open the can, it will have separated, which is totally ok and natural. Dump what you can into a medium sauce pot and scrape out as much as you can from what is sticking to the inside. Whisk to recombine.

Split the vanilla bean length wise and scrape out all the good flavor. Add the scrapings and the entire pod into the coconut milk in the pot.

Heat the coconut & vanilla mixture on medium heat until steaming. Whisking occasionally. DO NOT LET THIS BOIL. That would be bad.

While the milk mixture is heating up, whisk your 4 egg yolks and sugar together in a bowl. Once that is well combined and a little frothy, add in your vanilla extract and whisk again to mix everything together.

Once the milk mixture is steaming, turn heat to low.

Slowly pour 1/4 of the milk mixture into the egg mixture while whisking. This is called "tempering" the eggs and will make sure they don't curdle or scramble when you add them to the warm coconut milk. Do this twice more, whisking all the while.

Once you have tempered your eggs, pour the whole thing into the sauce pot on the stove and whisk frequently until the mixture thickens. This may take awhile, about 7-10 min. Once it coats the back of a spoon and holds a line when you run your finger through it, it should be done!

Now remove from heat and let cool a minute or so, remove your vanilla bean pod and then whisk in your honey.

Put into an airtight container and let chill overnight.

Once it's chilled, make ice cream according to your ice cream makers instructions!

Then make a sundae and wonder why you would ever need cow's milk ice cream again.