Dairy Free Coconut Ice Cream

This delicious homemade ice cream was born out of a need to find my daughter a healthy non-processed version of dairy free ice cream. I have yet to find one at the store so I set out to make one at home. It’s very creamy and you can add anything you like such as chocolate chips, strawberries, peaches, melted chocolate, or whatever you can dream! I’m working on a chocolate and a berry version too so stay tuned! I have a Whytner ice cream maker and it may be my favorite kitchen tool. It makes ice cream in an hour with no pre-freezing required and it turns out scoopable and creamy. If you aren’t too picky about texture and you don’t have an ice cream machine, you could blend this and freeze it in a stainless steel loaf pan and it will make an ice cream like treat too. If it’s really hard and icy after removing from the freezer, you can re-blend it into a soft serve treat. The texture won’t be perfect, but it will still be good and the flavor will be delicious! This is a great summer treat!

Ingredients

• 3 egg yolks
• 3 cups full fat coconut cream in the can (I like this Native Forest)
• 2 teaspoons vanilla extract
• 2 pinches course Celtic Sea Salt
• 3/4 cup Just Panela unrefined, unprocessed pure organic cane sugar

Directions

Seperate the egg yolks from the whites and place the 3 egg yolks in a bowl. Beat well with a whisk.

Add yolks to blender and blend for a few seconds.

Add remaining ingredients and blend well.

Add flavor to taste.

Pour ice cream mixture into your ice cream maker and follow the instructions for your machine.

When finished, scoop, serve with any toppings you like!

Enjoy!

Scoop remaining ice cream into a quart container or a cute reusable ice cream container and freeze for later. The texture is best right out of the machine, but it’s still good after freezing.