I’ve been wanting to try to make my own coconut ice cream for a while. I haven’t been able to find a suitable store bought kind of coconut milk, but I did find Let’s Do Organic Creamed Coconut. Basically this is a block of pure coconut that is mixed with water to make coconut milk. The only ingredient is coconut, which is what I was looking for. The one thing about using this is that it has a slightly gritty texture, unlike smooth coconut milk. However, there is no guar gum or potassium sulfite – I found one or both of these in all the canned kinds. I’m not sure if the potassium sulfite kind is SCD legal, but I didn’t want it. The great thing about this ice cream is that it did not freeze solid after being in the freezer.
I made one pint (just a small batch to try it out).
1 7 oz box creamed coconut**
1 cup water
2 whole eggs
2 egg whites
1/4 to 1/2 cup honey (I used the half cup, but I thought it was a little sweet – depends on your sweet tooth)
3 vanilla beans***
** If you don’t want to use the creamed coconut substitute 1 15 oz can of coconut milk
*** 2 tsp pure vanilla extract can be substituted for the vanilla beans
Prepare mixture several hours before making the ice cream.
Place creamed coconut into a small saucepan.
Pour water over coconut. Heat over medium-low heat until coconut dissolves. Do not let the milk boil.
Stir in honey.
Slice open vanilla beans and scrape out seeds. Stir into milk.
Beat eggs and yolks in a small bowl.
Temper the eggs by whisking briskly and pour a spoonful of the milk into them. Continue to whisk and add two or three more spoonfuls of the milk. Make sure you don’t let the egg scramble in the milk – continue to whisk!
Pour eggs into the rest of the coconut milk and cook over medium-low heat, stirring constantly, for about 2 minutes until mixture coats the back of a spoon. Be careful not to let the mixture boil.
Pour mixture into a bowl and refrigerate for several hours.
Prepare ice cream according to ice cream maker directions.
This recipe being shared on Slightly Indulgent Tuesday
Latest posts by Sherry Lipp (see all)
- SCD Recipe: Honey Vanilla Cheesecake – Instant Pot - April 15, 2019
- SCD Recipe: Pumpkin Frozen Yogurt Pops and Bites - April 11, 2019
- SCD Recipe: Indian Spiced Meatballs with Creamy Turmeric Cauliflower Rice - March 26, 2019