sweet tooth adventures: coconut milk ice cream

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Summer means ice cream. I mean, duh. Gelato, custard, sorbet, or just plain, great, creamy ice cream. There’s something this time of year (hm, probably all the warm sunshine?) that makes everyone scream for ice cream. So what does that mean for those of us who are desperately trying to mindfully nourish our bodies, and avoid as much of the sugars and the dairys as we possibly can? Fear not – healthy ice cream is not only a very real thing, but also super easy to make… and, it’s unbelievably delicious!

 

Ingredients:

1 can coconut milk (I like to use light)

1-2 egg yolks

1 tbsp honey

+ whatever flavorings you choose (see bottom of the post)

Directions:

bring the coconut milk to a light boil, and then, stirring very thoroughly, add in the yolk/yolks. I generally tend to stick with one egg, but it’s a little thicker and more creamy with two. Make sure to stir very carefully at this point, so that the egg doesn’t cook into piece-y chunks, and slowly bring the mixture up to a full boil. Once it starts boiling, bring the heat down to a medium temperature, add in the honey and continue stirring for another 2-3 minutes. Remove from heat, and allow it to cool to room temperature. Once cool, pour everything into your ice cream maker, and let it churn for ten or so minutes, until you’ve got a bowl full of creamy, delicious goodness.

Flavors:

mint chocolate chip: mix two tsp of peppermint extract into the cooling liquid. Once it’s completely cool, add in chocolate chips.

– vanilla bean: scrape one vanilla bean into the cooling mixture, and add a tsp of vanilla extract. Option to add a little more honey for this one.

– chocolate & cinnamon: stir 2 tbsp cocoa powder and 1 tbsp of cinnamon into the coconut milk before adding the eggs.

– blackberry honey: scrape a little bit of vanilla bean into the mixture as you heat it. Once it’s cooled and ready  to pour into the ice cream maker, add in 1 cup of fresh blackberries and 2 tbsp of honey.

 

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