Coconut Ice Cream

If you cannot tolerate dairy or are having a difficult time finding raw milk, here are two recipes that will help. Adding butter makes a creamy, dairy-like coconut milk. If butter is not tolerated, try ghee before completely giving up on dairy.

almond-coconut-ice-cream

Here are almonds with coconut ice cream. Coconut ice cream is also good with walnuts and maple syrup.

Homemade Coconut Milk

3-4c boiling water
1/3c organic coconut cream
1/3c organic coconut oil
1/3c organic pastured butter or ghee
In a Vitamix blender puree the coconut cream, coconut oil and butter. The butter gives the coconut milk a very dairy-like flavor. If you cannot tolerate any dairy, just double the coconut oil. Slowly add the boiling water and blend to a creamy froth. Cool to room temperature before making ice cream or rewarm gently before adding to coffee or tea.

Coconut Ice Cream

1L homemade coconut milk
2 pastured egg yolks
1/4c-1/3c local honey
1T vanilla extract
Blend the egg yolk, vanilla extract and honey together. Add the coconut milk and mix well. Use an ice cream maker. If you do not have a ice cream maker, pour the ingredients into a shallow container and place in the freezer. Every hour, remove the container and mix the contents vigorously to break up the ice crystals. This will give a creamy smooth texture to the ice cream. If you forget about the ice cream and it freezes solid, just cut the ice cream up into small squares and blend in the food processor until smooth and creamy. I made ice cream for years with this method.