SCD Recipe: Coconut Milk Cherry Frozen Custard

I usually skip putting eggs in ice cream because it adds time to the process, but I was thinking about being in New York, which made me think of frozen custard. Frozen custard never really made it out to the west coast (and I don’t remember seeing it on my trips overseas), but I enjoyed having it on my visits east so I was in the  mood to make some. I also had a bag of frozen cherries waiting to be used – so voilĂ  – Cherry Frozen Custard made with coconut milk.


2 cans SCD friendly coconut milk (I use Natural Value full fat)
3 eggs
1/2 cup honey
1 tbsp pure vanilla extract
2 cups cherries (thawed if using frozen – washed and hulled if using fresh)


  1. Whisk together eggs and honey
  2. Heat coconut milk over medium heat in a saucepan to just a simmer
  3. Slowly add coconut milk to egg mixture – begin a 1/4 cup at a time, while whisking briskly to temper the eggs – be careful not to add too fast (or forget to whisk) or the eggs will scramble
  4. Add mixture back to saucepan and heat over medium heat, stirring constantly until mixture coats the back of the spoon – it shouldn’t boil
  5. Remove from heat
  6. Allow to cool to room temperature – about 30 minutes
  7. Refrigerate for at least two hours 
  8. Blend with cherries until smooth
  9. Pour in ice cream maker and proceed according to manufacturer directions
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Sherry Lipp
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