Category
Yields1 Serving
 2 16 oz cans LIGHT coconut milk***
 ¼ cup monk fruit sweetener
 ¼ cup raw, local honey
 ¼ tsp sea salt
 1 tbsp arrowroot starch
 1 ½ tsp vanilla extract
1

Shake the cans of coconut milk well before opening. Measure ½ cup and set this aside.

2

Pour the remaining coconut milk into a 2-quart saucepan.

3

Add the monk fruit, honey and salt.

4

Warm the coconut milk over medium-low heat, whisking occasionally, until the monk fruit/honey have completely dissolved into the coconut milk, 1 to 2 minutes.

Coconut Milk Ice Cream - AlixBarth.com

5

Add the arrowroot to the reserved ½ cup coconut milk and whisk until the starch is totally dissolved.

6

Pour the cornstarch mixture into the warm coconut milk while whisking gently.

7

Increase the heat to medium, stirring occasionally - continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.

8

Remove the base from heat and stir in the vanilla.

Coconut Milk Ice Cream - AlixBarth.com

9

Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the refrigerator. Cover the container and refrigerate for at least 4 hours, up to 3 days.

10

When chilled enough, the base should be slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.

Coconut Milk Ice Cream - AlixBarth.com

11

Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it!

Coconut Milk Ice Cream - AlixBarth.com

12

Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.

Coconut Milk Ice Cream - AlixBarth.com

13

Freeze for at least 4 hours to harden the ice cream.

Coconut Milk Ice Cream - AlixBarth.com

14

If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!

NOTES: I’ve tried Native Forest and Whole Foods (365) brands of coconut milk for this recipe – Native Forest wins every time. Texture is smoother, more consistent, etc. Both work. But when possible, go with Native Forest.

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Ingredients

 2 16 oz cans LIGHT coconut milk***
 ¼ cup monk fruit sweetener
 ¼ cup raw, local honey
 ¼ tsp sea salt
 1 tbsp arrowroot starch
 1 ½ tsp vanilla extract

Directions

1

Shake the cans of coconut milk well before opening. Measure ½ cup and set this aside.

2

Pour the remaining coconut milk into a 2-quart saucepan.

3

Add the monk fruit, honey and salt.

4

Warm the coconut milk over medium-low heat, whisking occasionally, until the monk fruit/honey have completely dissolved into the coconut milk, 1 to 2 minutes.

Coconut Milk Ice Cream - AlixBarth.com

5

Add the arrowroot to the reserved ½ cup coconut milk and whisk until the starch is totally dissolved.

6

Pour the cornstarch mixture into the warm coconut milk while whisking gently.

7

Increase the heat to medium, stirring occasionally - continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.

8

Remove the base from heat and stir in the vanilla.

Coconut Milk Ice Cream - AlixBarth.com

9

Pour the base into a shallow container. Let the base cool slightly on the counter so it's not hot when you put it in the refrigerator. Cover the container and refrigerate for at least 4 hours, up to 3 days.

10

When chilled enough, the base should be slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.

Coconut Milk Ice Cream - AlixBarth.com

11

Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it!

Coconut Milk Ice Cream - AlixBarth.com

12

Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Seal the container.

Coconut Milk Ice Cream - AlixBarth.com

13

Freeze for at least 4 hours to harden the ice cream.

Coconut Milk Ice Cream - AlixBarth.com

14

If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don't wait too long!

Coconut Milk Ice Cream