SCD Recipe: French Vanilla Coconut Milk Ice Cream

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

Sherry Lipp
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