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.

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