Dairy Free Vanilla Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Desserts
Ingredients
  • 2- 13.5 ounce cans full fat coconut milk
  • 4 egg yolks
  • ½ cup maple syrup
  • 1 vanilla bean, scraped (or use 1 tablespoon vanilla bean paste)
  • Toppings (optional)
Instructions
  1. Whisk together coconut milk, egg yolks, maple syrup and vanilla in a medium saucepan.
  2. Heat over medium heat until just about boiling. You'll want mixture to coat the back of a spoon but not to boil.
  3. Transfer mixture to a bowl and place in refrigerator to cool at least 4 hours. Mixture must be cold for it to churn well in the ice cream maker.
  4. Once chilled, pour into ice cream maker and churn according to the ice cream maker's instructions. The custard should reach a soft-serve consistency.
  5. Pour churned custard into an air-tight freezer proof container and place in freezer to firm.
  6. To serve, let ice cream sit out at room temperature for about 20 minutes so it's soft and scoopable.
  7. Top with awesome creamy caramel sauce or other toppings of your choosing if desired.
Nutrition Information
Serving size: about ½ cup Calories: 286 Fat: 25g Carbohydrates: 13g Sodium: 62mg Fiber: 0g Protein: 3g
Recipe by at https://www.cookingupclean.com/dairy-free-vanilla-ice-cream/