Dairy Free Vanilla Ice Cream
Author: Kari - CookingUpClean
Recipe type: Desserts
- 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)
- Whisk together coconut milk, egg yolks, maple syrup and vanilla in a medium saucepan.
- Heat over medium heat until just about boiling. You'll want mixture to coat the back of a spoon but not to boil.
- 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.
- 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.
- Pour churned custard into an air-tight freezer proof container and place in freezer to firm.
- To serve, let ice cream sit out at room temperature for about 20 minutes so it's soft and scoopable.
- Top with awesome creamy caramel sauce or other toppings of your choosing if desired.
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/
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