With summer slowly coming, so does the desire for cool summer treats such as ice cream! As with myStrawberry Ice Cream, this is a creamy snack that I figured out how to make soon after my food allergies were realized. I have always enjoyed making ice cream cakes, especially my Black Forest Ice Cream Cake. Making dairy free ice cream was inevitable!
2-400 ml. cans coconut milk (Place your milk in the fridge overnight)
3/4 c. honey ( Or desired sweetener)
2 tsp. vanilla
4 egg yolks (Optional- I frequently make this recipe without eggs)
pinch of sea salt
Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. For convenience, I put into small individual containers and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften. Why not top your ice cream with Whipped Coconut Cream ! If you love ice cream, why not try my Strawberry Ice Cream Cake!
**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes for a few hours.
Shared On: Gluten Free Round Up, Slightly Indulgent Tuesday, Allergy Friendly Summer, Tasty Tuesday, Make Your Own Monday, Happy Monday Show and Share, Gluten Free Wednesdays, Allergy Free Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Whole Foods Fridays, 5-Ingredient Monday, Foodie Friends Friday
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