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Dairy-Free, Coconut Milk Ice Cream
Servings: 6–10
Preparation Time: 5 minutes
Ingredients:
- 4 pastured egg yolks* – See Note below.
- 4 cups coconut milk**
- 3 tablespoons fine cane sugar (you can whiz it up in a food processor to make it extra fine)
- 16 drops stevia (vanilla cream tastes great)
- 2 teaspoons pure vanilla extract
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Mix all the ingredients together in a blender, mixer or food processor until thoroughly combined. Chill completely in the fridge, at least 4 hours or overnight. Prepare according to your ice cream maker’s instructions.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Jessica, Denver, CO.
