This fresh-churned coconut milk ice cream is rich in wholesome fats, collagen replenishing copper plus manganese, phosphorous, iron, magnesium, selenium and more.
It has a soft-serve consistency that kids – and adults – love, so go ahead and indulge. Let your mind wander back to hot summer days by the pool, or lazy afternoons in the hammock with a soft breeze, sun-dappled light and a good book.
Oh and as a bonus your kids just might start introducing you to random strangers with the phrase “This is my mommy. She makes ICE CREAM!” So yeah, there’s that. 🙂
Although it’s delicious on its own, it’s also super yummy with homemade magic shell,dairy-free caramel sauce, or chocolate ganache and chopped nuts.
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4.84 from 12 votes
Calories 0kcal
Author Mommypotamus
Equipment
medium pot
large bowlf
fork or mixing spoon
Ingredients
- 1 ½ cups coconut milk
- 3 pastured egg yolks (save the whites for macaroons)
- 1-3 tbsp raw honey (depending on how sweet you like it)
- ¼ tsp sea salt
- 1 tbsp vanilla (or make your own vanilla extract with this recipe)
Instructions
Method 1 (Extra creamy version):
In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.
Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.
Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer's instructions then transfer to a container with a lid and freeze until firm (1-2 hours).
Method 2 (Soft serve version – ready in a jiff!):
In a large bowl whisk yolks, honey, vanilla and salt together. Add coconut milk and whisk again until well combined.
Transfer mixture to an ice cream maker and process according to manufacturer’s instructions.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Bon appetit, y’all!
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About HEATHER
Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.
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42 thoughts on “Vanilla Coconut Milk Ice Cream Recipe (Dairy-Free)”
Yum!!! I just made kefir ice cream this morning! 🙂
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I need to get this recipe been looking for one like this???? Thank You….
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sounds delightful!
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Would there be a way to make this without eggs? I’m thinking no, but figured I’d ask
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I haven’t tried it but I’m thinking it wouldn’t have the same consistency. However you could easily whip up a sorbet! Here’s a recipe from Nourished Kitchen that I love: http://nourishedkitchen.com/strawberry-mint-sorbet/
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I often make it without eggs! It’s much lighter, and not as creamy, but still delicious! It’s like soft serve unless you freeze it before you eat it. I like to add fruit too. 🙂 Can’t wait to try this new version, Heather! Thanks! I love I when icecream and cookies are a legitimate lunch or snack. 😉
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I actually just made some without yolk (14 oz [homemade] coconut milk, 1/3 cup honey, 1tbs vanilla extract), it was ‘alright’ fresh out of the ice cream maker, but got ‘icey’ after being in the freezer… Still tasted fine though, just not creamy like reg. ice cream. I used it in my smoothie and that worked great! The recipe I was using actually said to use canned coconut milk, because it is creamier and works better (and the recipe calls for 2 14 oz cans, 1/3- 1/2 cup honey, & 2 tbs vanilla). I however had just made my own milk with shredded coconut and figured I would give it a try. Live and Learn 🙂 I can’t wait to try this one though!!
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I’ve been making this without the eggs for a while. I just use the coconut milk, salt, honey and vanilla. It’s super yummy! So, give it a try if you don’t have eggs in the house or have an allergy.
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Emily Cowles Brown – I have heard kefir ice cream is delicous! Haven’t been making kefir lately just because life is crazy with this move, but once we get settled I have to try it!
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Elizabeth Neblett Schneiderman – It is! And easy, too. I say that about all my recipes, of course, but that’s because it’s true. At this point in my life quick and easy is all I have time for!
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Yum! I make mine similar to that! 🙂
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Hopefully getting an ice cream maker for my birthday in 2 weeks. This will definitely be on of the first recipes I try!!! Thanks!
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On a scale of 1-10, how coconuty is the flavor?
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That’s really hard for me to say, because I don’t taste it at all. That’s not to say it doesn’t have a coconuty flavor . . . I think I’m just used to it!
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U just gave me a reason to get an ice cream maker. :). Thanks
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Is there a way of making this without an ice cream maker?
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I’ve heard you can put it in the freezer and stir every hour (to mash the crystals so it stays creamy) but I’ve never tried it. If it doesn’t work out, though, they’d make delicious popsicles!
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Heather – I LOVE your blog. I just came across it via Nourished Kitchen. I really like the recipes – including anything with coconut. My kids will really enjoy this ice cream.
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Awww, thanks Traci!
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I’m not sure if you know how much I want to eat this right. now. Would it help your understanding if I told you I’m pregnant and sping has sprung, with all the many gelato places in our pedestrian area doing a booming business in dairy and/or soy products which I can’t or won’t eat? Here’s the catch: no ice cream machine. They cost a fortune here and I don’t have the space anyway. Does anyone have an alternative method that makes do with a blender or some other common kitchen appliance? Pleeeeease?
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Lol, Lauren! I’m a nursing mom so I can totally relate! Though I’ve not tried it I’ve heard you can put it in the freezer and stir every hour (to mash the crystals so it stays creamy).
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You could also try pouring the mixture into ice cube molds, freeze completely, and then grind the ice cubes up in a blender. If you don’t have a really strong blender, you could also reserve some of the coconut milk, and use the reserved coconut milk with the frozen ice cubes to blend completely and then pour into a container to freeze again.
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This recipe look yummy- I was wondering about the pasteurized egg yolks…how do you do that? Where do you get them? Thanks!
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Well, I guess by the time they’ve been whisked on the stove they are technically pasteurized but I was actually thinking of eggs that come from healthy chickens raised on pasture 🙂
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I guess I shoudl read more carefully! I read pasteurized not pastured! 🙂
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We make ice cream quite often, and also use egg yolks in smoothies almost daily, so I was ending up with lots and lots of egg whites. Since they don’t stay fresh very long in the fridge (I read 2 days) I started freezing them in an ice cube tray so they didn’t go to waste, but I was still left with the problem of what to do with all of them, other than making a huge amount of macaroons 🙂
Then in my quest for different grain free recipes, I stumbled upon Amy Layne’s website, and discovered some amazing recipes that are either already GAPS friendly, or can be easily made to be GAPS legal. Grain free, sugar free, and many dairy free as well, if you need to avoid that. Much to my delight, I found some chocolate fudge cookies that used 1/2 c of egg whites! Yay! Many of her recipes are no-bake, but if they are a baked recipe, then they generally use whole eggs and then additional egg whites, perfect for using up all the whites I have in the freezer 🙂
I made these chocolate chip blondies the other day and we enjoyed them for breakfast! served with a big bowl of homemade raw milk ice cream. Oh yeah, my kids and husband like me 😀 (and I love serving up such a nutritious meal!) To make the blondies GAPS legal, I think all you’d need to do is switch out navy beans for the chick peas. I imagine it won’t make a difference much, since I’ve had great results with a grain free navy bean vanilla cake. Anyways, I’d encourage you to check out her awesome recipes!http://www.damyhealth.com/2012/04/flourless-chocolate-chip-blondie-brownies/
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Ahhh, THANK YOU Anna! I just made a batch of macaroons with my leftover whites and was feeling quite proud of myself for not wasting them. It’s sad, but too often I put them in the fridge and forget about them. So excited to use your freezer tray tip and try this recipe. Yayayayayay!!!!!
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I don’t know if there is a GAPS legal version, but I made angelfood cake with my last set of egg whites. I rolled it jelly-roll style and stuffed it with chopped fresh strawberries. It was heavenly!
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I have to be cautious how much coconut oil I consume, because I get die-off reactions. Is that a concern with coconut milk, do you know? I have a bunch of Tropical Traditions’ shredded coconut in my freezer and thought about using some to make coconut milk to use in making this ice cream, but I don’t want to trigger a die-off reaction. Just wondered if that’s an issue only with coconut oil, or with coconut milk (and coconut flour) too . . .
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Hi Glenda! Coconut milk is rich in the potent antiviral lauric acid (same as coconut oil), so it is possible I suppose. I wouldn’t think coconut flour would be an issue though since it’s mostly fiber.
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I’m at a friend’s house making many things for a supper party……just made this……OH, MY!!!! So DELISH!!!! We think we’ll just skip the rest of the meal and eat all this!!!! Thanks! 🙂
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Awww, love this comment Em! Can I call you Em? I feel like I should be able to, though I can’t exactly put my finger on why. 🙂 Enjoy!
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oh, yes, totally call me “Em”!
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I love when my friends call me Em:) My niece and nephew call me Aunt Em. I love it!
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Just finished a bowl of this and it was AWESOME!!1 Thanks for the recipe! ( I topped it off with hot fudge made with cocoa powder, coconut oil, coconut cream and a bit of coconut milk. It made for a LOVELY hot fudge sunday.) 🙂
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OH!! And there was raw honey in the hot fudge too. oops. Lol.
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I just pinned this! so excited to try it! 🙂
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Hi Heather, i know i’m a little late to this post, but i was thinking of making this with roasted bananas. would i just add them in at the end, or will that affect the consistency? Thanks!
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We just made them! They are heavenly delicious
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Hi, we just made this last night and it was great… last night.
I made it for today though and when we got it out it was so solid it’s been sitting on the counter for an hour and we are just now able to chisel out some chunks to eat.
How do you store this so that it maintains a useable consistency?Reply
Delicious ice cream…. I couldn’t believe it used only that little amount of honey! My family and I are very happy ? thank you!!!!
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So glad you enjoyed it!
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