Dairy-Free, White Chocolate Ice Cream
Servings: 4
Preparation Time: 15
Ingredients:
- 16 ounces full-fat coconut milk*
- 2 egg** yolks (optional, makes it creamier) – See Note below.
- 1 cup cacao butter, shaved and melted
- 1/4–1/2 cup granulated sugar (if using a liquid sweetener, start with 1/4 cup)***
- 1 1/2 tablespoons vanilla extract
- 1/4 teaspoon sea salt
**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Place all of the ingredients into a blender and combine.
Pour mixture into an ice cream maker and follow the instructions for the machine. You can also freeze it in a loaf pan if you don’t have an ice cream maker.
Variations:
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
***Using honey or maple syrup is going to give this a bit of a different taste compared to granulated sweetener.
Consuming raw eggs is not a concern of mine since I buy eggs from Healthy Traditions. You can certainly leave them out or temper the eggs.
Recipe and photo submitted by Kate, Highlands Ranch, CO.
