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I love, love, love ice cream! In particular chocolate chip or mint chocolate chip. Here’s a full proof recipe for dairy free ice cream that is super rich, super creamy and super yummy!!

Ingredients:

  • 2 cans full fat Coconut Milk – I used Thai Kitchen Organic
  • 2 Vanilla Beans – if you don’t have vanilla beans then use 1 tbs of pure vanilla extract
  • 3/4 cup coconut crystals or equivalent sweetener of choice. I used 1/3 cup coconut crystals and 2 full droppers of vanilla liquid stevia to reduce sugar content. You can get coconut crystals at Whole Foods, most health food stores or online. They are minimully processed , totally natural and have a lower glycemic load than many other sweetners.
  • 8 egg yolks or 4 whole eggs. Egg yolks only make it richer in flavor
  • 1/4 tsp sea salt
  • 1 cup dark chocolate chips.

(FYI it is very easy to half this recipe)

To make the ice cream base is pretty much the same for every flavor. Start with a medium large pot about 1/4 of the way full with water and bring to a boil.  Place a large enough glass boil over the boiling water to hold the 2 cans of coconut milk but you do not want it to touch the water.

Add the 2 cans of coconut milk and stir the milk to incorporate the fat and the water well.  Add the sweeteners and salt. You want the mixture to warm and get hot but not boil! 

These are whole vanilla beans.

As the liquid heats, you need to split them open with the sharp side of a knife, then using the flat side of the knife, scrape the little beans out of the pod.

Add the beans and the pods to the pot and mix well as the coconut milk mixture heats up.  (or just add the extract with the sweetener and salt) While the vanilla beans and pods are steeping, separate the egg yolks in a separate bowl,

This is the way I do it, can’t be any easier, I literally crack the egg, gently let the yolk tumble into my fingers and let the white drip through my fingers while I hold on to the yolk. You can do this any way you like, of course, but this way I never break a yolk.

Whisk the egg yolks (or 1/2 the number of whole eggs) together. Once the eggs are whisked, you need to temper them. That just means slowing bringing the eggs temperature up a bit before adding them to the rest of the mixture. If you don’t do this you run the likely risk of your eggs cooking up in clumps like scrambled eggs from adding cold eggs to a hot liquid.   

To temper the yolks just use a ladle or measuring cup and scoop about a 1/2 cup of the heated mixture to the eggs SLOWLY, whisking as you add. Do this 2 or 3 times. Once that is done, slowly add the tempered egg yolks to the rest of the coconut milk liquid. Stir slowly and often as the liquid heats until you get a thick creamy custard like texture, but do let it boil. This should take about 5- 10 more minutes.  See the dark flecks of the vanilla bean and the creamy yellowish color from the yolks?

Once heated, well mixed and a little thick, take off the heat . Cover and refrigerate for at least an hour until cold. Once it is cooled, remove the pods that may still be in the mixture.  Add  the vanilla custard to your ice cream machine and use as directed. Once the mixture starts to firm up add the chocolate chips. These are the kind I use. I get them from whole foods. Let the machine run until you get that soft serve consistency or the consistency you want. Either serve immediately or store in the freezer in an airtight container. If you don’t eat it all in one sitting of course!  Hard not to do!!

                                          

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One Response to “Paleo Chocolate Chip Coconut Milk Ice Cream- I challenge you not to eat it all at once!”

  1. […] crust. I also have a yummy apple crisp recipe. I have posted both coconut milk whipped cream and ice cream recipes on the blog that you can use as […]

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