This Homemade Vanilla Coconut Ice Cream recipe includes coconut milk and is naturally sweetened with raw honey.
Homemade Ice cream is delicious, and making your own is a great way to control the ingredients. I have fond childhood memories of making ice cream, it was a bit of an adventure… of course I was not the one doing the clean up. Today the mess of the salt, and the labor of cranking are things of the past. My Cuisinart Ice Cream Maker has a bowl that can be stored in the freezer, so I can make ice cream when ever the mood strikes. I love it!
I also want to point out this awesome dairy brand that I found at my local Whole Foods market. It’s really hard to find raw dairy in Connectucut, (unless you know someone who own a cow). This Trickling Springs organic, grass fed, and pasture raised heavy cream is minimally processed using low-temp pasteurization. Best of all, it makes great ice cream!
It comes in a reusable glass bottle and reminds me of the stories my mother tells of when the milk man delivered milk to the door step. As a child, my mom would get in trouble for eating the cream that floated to top of the bottle. This brand has milk fats that form at the top too, so you have to shake it well before using.
A note about homemade ice cream, it will be harder coming out of the freezer than store bought ice cream. Ice cream companies use emulsifiers, and they also have equipment that whips more air into the ice cream. Not to worry, this ice cream will soften right up as it warms. You can just let it sit out for a few minutes before scooping, or if you’re like me and too impatient to wait, you can microwave it for 30 seconds.
This recipe is delicious with my Maple Spiced Caramel Sauce.
It’s also great with my Roasted Maple Spiced Pears.
- 1 13.5 oz can of organic coconut milk
- 1 pint of organic heavy whipping cream
- ¼ tsp sea salt
- 3 Tbs organic raw honey
- 2 tsp pure vanilla extract
- If the weather is cool, the fat in the coconut milk will usually be solid. The coconut milk for 20 seconds to melt the coconut solids, and then whisk it.
- Combine the coconut milk and the well shaken heavy whipping cream, I like putting them into a large glass measuring cup (4 cup) because the spout makes it easy to pour, but any medium-size mixing bowl will do.
- Pour the mixture into your ice-cream maker and process according to your machine's directions. For my Cuisinart Ice Cream Maker, it takes about 20 minutes of churning to produce slightly harder than soft serve ice cream.
- Transfer the ice cream into a glass container. Cover with aluminum foil, and put in the freezer to set up. If the ice cream has been chilling for more than two hours, it may be quite hard when you remove it from the freezer. That's okay, you can just let it sit out for a few minutes before scooping, or if you're like me and too impatient to wait, you can remove the foil and microwave it for 30 seconds.
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