Vanilla coconut ice cream recipe
Enjoy this easy to make delicious Vanilla coconut ice cream recipe today.
Health benefits of coconut milk
In addition to providing nutrients and its awesome taste, coconut milk contains beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Coconuts’ fatty acids are primarily saturated fats, but don’t think these will raise your cholesterol levels and cause heart damage. Instead, they’re known to actually do the opposite — coconut milk can help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke.
- Improves heart health by lowering blood pressure and cholesterol
- Builds muscle and helps lose fat
- Provides electrolytes and prevents fatigue
- Helps lose weight
- Improves digestion and relieves constipation
- Can help manage blood sugar and controls diabetes
- May help prevent anemia
- Helps prevent joint inflammation and arthritis
- Helps prevent ulcers
With all this in mind, lets get into the recipe...
- 3.5 cups of coconut milk or coconut cream
- 1/3-1/2 cup of honey or maple syrup (depending on desired taste)
- 2 tablespoons vanilla extract
- 2 egg yolks
- 1 vanilla bean pod, split and scraped (or 1/4 - 1/2 tsp vanilla powder)
Whisk the coconut milk, sugar, and egg yolks together in a medium saucepan over medium heat.
Stir the mixture on medium heat for 15 – 20 minutes, without bringing to the boil. The mixture thickens enough to coat the back of a spoon. Once it has done that, turn off the heat and let mixture cool completely. You can put it in a stainless steel bowl and place it in the refrigerator.
Fill a large bowl about halfway with ice and stir in 1/2 cup of rock salt.
Place the smaller bowl in the ice and bury in the ice. Sprinkle the other half of the salt on top of the ice around the smaller bowl.
Stir the ice cream mix into the smaller bowl.
With a hand mixer, beat the mixture for about 10 minutes. Your mixture will start to thicken.
After the 10 minutes, cover the nested bowls just as they are with a towel and place together in the freezer. Freeze for 45 minutes.
Remove the bowls from the freezer and mix again for 5 minutes.
Remove the smaller bowl from the larger bowl, and cover the top with plastic wrap, making sure the wrap is touching the surface of the ice cream so the ice cream doesn’t form air.
Freeze for an additional two hours, or overnight, before serving.
Will last a week or two in the freezer. Alcohol based vanilla extract seems to help keep the ice cream from getting as hard. If left overnight or longer in the freezer, leave out at room temperature for about 15 minutes to soften before serving.
My personal spin is to have it with caramel sauce... mmmm...