Vanilla Ice Cream (Keto and Dairy Free)
Prep Time: 30 minutes, plus 2 hours freezing time minimum
Dang it’s hot out, with all this heat all I want to do is eat ice cream! So, during COVID I have been working on my ice cream skills. The first 2 rounds I made ice cream scrambled eggs and I still ate it because I spent a ton of time prepping the fresh passionfruit in it. The good news is I recently nailed it with a little help from my favorite alternative bakers over at Sweet Laurel, if you love baking gluten and grain-free they are your girls. Their stuff is amazing and since I am far from a great baker, they help inspire me. This ice cream recipe is simple once you get down the basics. Compared to store-bought ice cream this is so much healthier for you, no fillers, additives, high sugar, artificial flavors etc. I use this ice cream maker and always just keep the insert in the freezer.
Makes 1 quart (4 cups of ice cream)
Ingredients:
3 cups coconut milk, for thicker ice cream you can use half coconut milk and half coco cream
6-8 tablespoons monk fruit sugar
1/2 teaspoon of Himalayan salt
5 pastured egg yolks, whisked and at room temp
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons vodka (for easy scooping and a little buzz, JK)
Instructions for ice cream:
In a medium saucepan on low mix 2 cups of the coconut milk/cream, sugar, and salt, and mix until the sugar is dissolved.
In a bowl whisk egg yolks very well, and then slowly pour them into the med saucepan, stirring the entire time. Stir constantly for about 10 minutes, or until the mixture forms a custard, it will coat the back of your spoon or spatula. Do not let it get too hot or you’ll make scrambled eggs.
Remove and pour through a fine-mesh strainer that is over another bowl. I like to use the back of my spatula to get it all through the strainer.
Add the one cup of reserved coconut milk and put the bowl on an ice bath until cool.
Add flavorings here, for this recipe I added cinnamon, vanilla, and the vodka.
Once cooled, place the bowl in the refrigerator for an hour. Then pour it into an ice cream maker. If you do not have one then I suggest pouring into a glass container and freezing overnight.
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